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Marry Me Shrimp Pasta

An indulgent creamy shrimp pasta dish that’s quick to prepare, perfect for impressing loved ones and making any dinner special.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz linguine or fettuccine pasta
  • 1 lb shrimp, peeled and deveined Use fresh shrimp for best flavor
Creamy Sauce
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes Adjust to taste for spice preference
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Garnishes
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water and cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Prepare the Shrimp
  1. In a large skillet, heat the olive oil over medium heat, add minced garlic and red pepper flakes, and cook until fragrant, about 1 minute.
  2. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove shrimp from the pan and set aside.
Make the Cream Sauce
  1. In the same skillet, pour in the heavy cream and allow it to simmer softly for about 2 minutes.
  2. Stir in the cherry tomatoes and Parmesan cheese, and let it cook for another 3-4 minutes until the sauce thickens slightly.
Combine Ingredients
  1. Return the shrimp to the skillet and stir in the cooked pasta. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Final Touches
  1. Adjust seasoning as needed, garnish with fresh parsley, and serve with lemon wedges on the side.

Notes

For the best flavor, ensure shrimp are fresh. Adjust spiciness by varying the amount of red pepper flakes. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.