Description
Marry Me Shrimp with Pasta is a creamy, flavorful dish featuring tender shrimp cooked in a rich Parmesan and sun-dried tomato sauce. Paired with linguine pasta and fresh basil, this recipe delivers a perfect balance of savory, aromatic, and slightly tangy flavors, making it an ideal meal for weeknight dinners or special occasions.
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
- â…“ cup fresh basil, chopped
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- Additional fresh basil, for garnish
Instructions
- Cook Pasta: Cook the linguine pasta according to the package directions until al dente. Drain the pasta thoroughly and set aside to keep warm.
- Season Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper, ensuring they’re evenly coated.
- Cook Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook until they turn pink and opaque, about 6 to 8 minutes. Avoid overcooking to keep shrimp tender.
- Remove Shrimp: Transfer the cooked shrimp to a plate and set aside.
- Make Sauce: In the same skillet, melt 3 tablespoons butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Create Roux: Whisk in 3 tablespoons of all-purpose flour, stirring continuously to form a roux. Cook for 1 to 2 minutes to remove the raw flour taste.
- Add Liquids: Slowly whisk in 2 cups chicken broth followed by 1 cup heavy cream. Continue whisking and heating until the sauce starts to thicken, about 3 to 5 minutes.
- Incorporate Flavor: Stir in 1 cup grated Parmesan cheese, 1 cup chopped sun-dried tomatoes, â…“ cup fresh basil, 1 teaspoon paprika, 2 teaspoons Italian seasoning, and salt and pepper to taste. Whisk until the sauce is smooth and creamy.
- Combine and Finish: Return the cooked shrimp and the drained pasta to the sauce in the skillet. Toss gently to coat everything evenly with the sauce.
- Sauté and Warm Through: Continue cooking the mixture over medium heat for another 3 to 4 minutes, allowing flavors to meld and everything to heat through.
- Garnish and Serve: Remove from heat, garnish with additional fresh basil leaves, and serve immediately while hot.
Notes
- Do not overcook the shrimp to prevent rubbery texture; they cook quickly once heated.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- Sun-dried tomatoes add a sweet and tangy depth; ensure they are well-drained before chopping.
- Adjust seasoning with salt and pepper to personal taste as the Parmesan adds saltiness.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
