Marry Me Shrimp Pasta
Creamy, indulgent shrimp pasta in a rich parmesan sauce with sun-dried tomatoes - the perfect romantic dinner that lives up to its name.
Equipment
Ingredients
Main
shrimp (peeled, deveined)
450 g
pasta (dry)
350 g
heavy cream (liquid)
250 ml
parmesan (grated)
100 g
garlic (minced)
4 cloves
sun-dried tomatoes (drained, chopped)
80 g
olive oil (liquid)
30 ml
butter (room temperature)
30 g
chicken broth (liquid)
120 ml
Italian seasoning (dried)
5 g
red pepper flakes (dried)
2 g
salt (fine)
3 g
black pepper (ground)
2 g
fresh basil (chopped)
10 leaves
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Prepare the shrimp
Pat the shrimp dry with paper towels and season with salt and black pepper.
Sear the shrimp
Heat olive oil and butter in a large pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and golden.
Make the sauce
In the same pan, add minced garlic and sun-dried tomatoes. Cook for 1 minute until fragrant, then add chicken broth, heavy cream, Italian seasoning, and red pepper flakes.
Simmer the sauce
Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened. Stir in the grated parmesan until melted and smooth.
Combine and serve
Add the cooked pasta and shrimp back to the pan with the sauce. Toss everything together until well coated. Garnish with fresh basil and serve immediately.
Original recipe
Storage
Best served fresh. Leftovers can be stored in airtight container for up to 2 days.
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