Marry Me Shrimp Pasta
If you’re looking for a dish that will sweep you off your feet (or someone else’s), Marry Me Shrimp Pasta is here to steal the spotlight.
This indulgent plate of creamy fettuccine, plump shrimp, and sun-dried tomatoes has the kind of flavour that makes you wonder, “How did I not make this sooner?”
It’s rich, comforting, and looks like something that belongs in a candlelit bistro, but it’s easy enough to whip up on a weeknight.
Whether you’re trying to impress a special someone or just treating yourself to something fabulous, this pasta doesn’t miss. Let’s get cooking, shall we?
Why You’ll Love It
Marry Me Shrimp Pasta is the ultimate love story in a bowl.
The fettuccine is perfectly coated in a creamy, cheesy sauce that’s elevated by the tangy sweetness of sun-dried tomatoes.
The shrimp are tender, juicy, and packed with flavour, making every bite pure magic.
Whether you’re celebrating a special occasion or just want to treat yourself, this pasta will make you fall head over heels.
Pair it with a crisp white wine or a sparkling drink, and you’ve got a meal worthy of its name.
Ingredients
For the Shrimp
● 400g large shrimp, peeled and deveined
● 1 tbsp olive oil
● 1 tsp paprika
● ½ tsp garlic powder
● Salt and black pepper, to taste
For the Pasta
● 300g fettuccine
● 1 tbsp butter
● 3 garlic cloves, minced
● 1 cup heavy cream
● ½ cup grated Parmesan cheese
● ½ cup sun-dried tomatoes, chopped (in oil, drained)
● ½ tsp red pepper flakes (optional, for some heat)
● 1 tsp Italian seasoning
● Salt and black pepper, to taste
For Garnish
● Fresh basil leaves, torn
● Extra Parmesan cheese (optional)
How to Make It
1. Cook the Fettuccine
Boil a large pot of salted water and cook the fettuccine until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
2. Sauté the Shrimp
In a skillet over medium-high heat, heat the olive oil. Toss the shrimp with paprika, garlic powder, salt, and pepper, and cook them for about 2-3 minutes per side until they’re pink and slightly golden. Remove and set aside.
3. Make the Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Pour in the heavy cream and whisk gently. Stir in the Parmesan cheese until it melts into a smooth, creamy sauce.
Add the chopped sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning.
Let the sauce simmer for a couple of minutes, stirring occasionally. Season with salt and black pepper to taste.
4. Toss It Together
Add the cooked fettuccine to the skillet and toss to coat it in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. Gently fold in the cooked shrimp.
5. Garnish and Serve
Plate the pasta, making sure every serving gets its fair share of shrimp. Sprinkle with fresh basil and a bit more Parmesan cheese for good measure (if preferred).
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