Marry Me Shrimp Pasta
A romantic and creamy shrimp pasta dish with sun-dried tomatoes, garlic, and Parmesan, perfect for a special dinner.
Equipment
- large pot
- large skillet
- cutting board
- Chef's knife
- measuring cups
- Measuring spoons
- Tongs
- Wooden spoon
- colander
Ingredients
For the Pasta and Shrimp
- 12 oz Linguine or pasta of choice Cooked according to package instructions.
- 1 lb Large shrimp Peeled and deveined.
- 1 tablespoon Olive oil For sautéing.
For the Sauce
- 3 cloves Garlic Minced.
- 1 teaspoon Red pepper flakes Optional, for heat.
- 1/2 cup Sun-dried tomatoes Chopped.
- 1/2 cup Chicken broth For deglazing the pan.
- 1 cup Heavy cream For a rich, creamy sauce.
- 1/2 cup Grated Parmesan cheese For flavor and creaminess.
- 1/4 cup Fresh basil Chopped, for garnish.
- to taste Salt and black pepper For seasoning.
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in the sun-dried tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the pan.
- Pour in the heavy cream and let it come to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Add the grated Parmesan cheese, stirring continuously until melted and well combined.
- Return the cooked shrimp to the skillet along with the pasta. Toss everything together to coat the pasta and shrimp in the creamy sauce.
- Garnish with fresh basil and serve immediately.
Notes
For extra richness, you can add an extra tablespoon of butter at the end. Serve with garlic bread or a side salad for a complete meal.