Description
Marry Me Shrimp with Pasta is a rich and creamy Italian-inspired dish featuring perfectly seasoned shrimp simmered in a luscious Parmesan and sun-dried tomato sauce, served over tender linguine pasta. This quick and flavorful recipe combines the sweetness of shrimp with aromatic herbs and a velvety sauce, perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained and chopped
- ⅓ cup fresh basil, chopped
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Garnish
- Additional fresh basil, for garnish
Instructions
- Cook Pasta: Cook the linguine pasta according to package directions until al dente. Drain the pasta and set it aside for later use.
- Season Shrimp: Toss the peeled and deveined shrimp with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper to evenly coat each piece with flavor.
- Cook Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook until they turn pink and opaque, about 6-8 minutes, taking care not to overcook them.
- Remove Shrimp: Transfer the cooked shrimp from the skillet to a plate and set aside to keep warm.
- Make Sauce Base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Create Roux: Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps.
- Thicken Sauce: Continue whisking and heating the mixture until the sauce begins to thicken and becomes smooth and creamy.
- Add Flavorings: Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, fresh basil, paprika, 2 teaspoons Italian seasoning, and season with salt and pepper to taste.
- Combine Ingredients: Add the cooked shrimp and drained linguine pasta into the sauce. Toss everything together to ensure the pasta and shrimp are well coated in the creamy sauce.
- Final Sauté: Sauté the combined mixture for another 3-4 minutes to let all the flavors meld and to heat through evenly.
- Garnish and Serve: Garnish the dish with additional fresh basil leaves and serve immediately while warm and flavorful.
Notes
- Be careful not to overcook the shrimp to keep them tender and juicy.
- You can substitute linguine with fettuccine or spaghetti if preferred.
- For a lighter version, replace heavy cream with half-and-half or whole milk, but sauce may be less rich.
- Sun-dried tomatoes packed in oil work best for richer flavor; if using dry-packed, rehydrate in warm water before chopping.
- This dish pairs well with a side of garlic bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
