Marry Me Shrimp Pasta
Creamy, garlicky shrimp pasta with sun-dried tomatoes and spinach in a rich parmesan sauce — a restaurant-quality dish ready in under 40 minutes.
Equipment
Ingredients
Main Ingredients
shrimp (peeled, deveined)
450 g
pasta (dry)
350 g
olive oil
30 ml
garlic (minced)
4 clove
chicken broth
240 ml
heavy cream
240 ml
parmesan (grated)
50 g
sun-dried tomatoes (drained)
60 g
spinach
60 g
Italian seasoning
5 g
red pepper flakes
2 g
salt
3 g
black pepper
1 g
fresh basil (chopped)
10 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Sauté the shrimp
Heat olive oil in a large pan over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Sauté garlic and sun-dried tomatoes
In the same pan, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
Build the creamy sauce
Pour in chicken broth and heavy cream. Stir in Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle simmer.
Add cheese and spinach
Stir in grated parmesan until melted and smooth. Add spinach and cook until wilted, about 2 minutes.
Combine pasta and shrimp
Add cooked pasta and shrimp back to the pan. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Cook for 2 minutes to heat through.
Serve
Serve immediately, garnished with fresh basil and extra parmesan if desired.
Storage
Best eaten fresh. Sauce may thicken when stored — add a little liquid when reheating.
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