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Marry Me Shrimp Pasta, a creamy tomato-based pasta dish with succulent shrimp, is displayed as a featured image.

Marry Me Shrimp Pasta Ultimate

This creamy and flavorful shrimp pasta is designed to impress. With a rich sauce of Parmesan, sun-dried tomatoes, and garlic, balanced by fresh basil and perfectly cooked shrimp, it's a dish that's both comforting and exciting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 pound fettuccine pasta
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup dry white wine optional

Equipment

  • large pot
  • large skillet
  • colander
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Tongs or spatula

Method
 

  1. Cook the fettuccine according to package directions, reserving about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
  3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
  4. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn it.
  5. If using, deglaze the pan with the white wine, scraping up any browned bits from the bottom.
  6. Add the sun-dried tomatoes and red pepper flakes to the skillet. Cook for another minute, allowing the flavors to meld.
  7. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
  8. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little pasta water at a time until the sauce reaches your desired consistency.
  9. Add the cooked shrimp back to the skillet and toss to combine. Stir in the fresh basil.
  10. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

Reserve pasta water, it's essential for a creamy sauce. Don't overcook the shrimp. Use high-quality, oil-packed sun-dried tomatoes for the best flavor. Bloom the garlic without burning it. Add pasta water gradually until the desired sauce consistency is achieved. Store leftovers in the refrigerator for up to 3 days.