Marry Me Shrimp Pasta (Print-Friendly Version)

Shrimp, pasta, and creamy Parmesan sauce meet sun-dried tomatoes and basil for a rich, quick weeknight meal.

# What You’ll Need to Make This:

→ Pasta

01 - 340 g linguine pasta
02 - Salt, to season pasta water

→ Shrimp

03 - 680 g large shrimp, peeled and deveined
04 - 2 tablespoons olive oil
05 - Salt and freshly ground black pepper, to taste
06 - 0.5 teaspoon paprika
07 - 0.25 teaspoon garlic powder

→ Creamy Sauce

08 - 45 g unsalted butter
09 - 4 garlic cloves, minced
10 - 120 ml dry white wine or chicken broth
11 - 240 ml heavy cream
12 - 70 g freshly grated Parmesan cheese
13 - 60 g sun-dried tomatoes, chopped
14 - 0.25 teaspoon red pepper flakes, or to taste
15 - 0.5 teaspoon Italian seasoning
16 - Salt and freshly ground black pepper, to taste

→ Garnish

17 - 15 g fresh basil leaves, chopped
18 - Additional Parmesan cheese, for serving
19 - Additional sun-dried tomatoes, for garnish
20 - High-quality olive oil, optional for serving

# How to Prepare:

01 - Bring a large pot of salted water to a boil and cook linguine until al dente according to package instructions. Reserve 240 ml pasta water before draining. Drain thoroughly and set aside.
02 - Pat shrimp dry with paper towels. Season with salt, black pepper, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Reduce skillet heat to medium. Melt butter, then add minced garlic and cook for 1 minute until fragrant. Pour in white wine or chicken broth and simmer 2 minutes to reduce slightly. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Mix in chopped sun-dried tomatoes, red pepper flakes, and Italian seasoning. Season with salt and pepper. Simmer 3 to 4 minutes until slightly thickened.
04 - Return cooked shrimp to the skillet with sauce. Add cooked pasta and gently toss together. Add reserved pasta water gradually as needed for a silky sauce consistency. Remove from heat and stir in freshly chopped basil.
05 - Serve immediately in shallow bowls. Top with additional Parmesan cheese, fresh basil, and sun-dried tomatoes. Drizzle with a little high-quality olive oil if desired.

# Extra Tips:

01 - For the best texture, cook shrimp only until pink and opaque to avoid toughness.
02 - Using freshly grated Parmesan ensures superior flavor and meltability in the sauce.
03 - Reserved starchy pasta water helps emulsify the sauce for a creamy consistency.
04 - Adjust red pepper flakes to control the spice level or add more Parmesan for extra richness.
05 - Store leftovers in an airtight container in the refrigerator for up to 3 days; gently reheat with a splash of cream or broth.

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