Description
Marry Me Shrimp with Pasta is a creamy, flavorful dish featuring tender shrimp cooked with Italian seasoning, sun-dried tomatoes, and fresh basil in a rich parmesan cream sauce, served over perfectly cooked linguine pasta. This recipe combines succulent seafood with a luscious, garlicky sauce that’s perfect for an elegant weeknight dinner or special occasion.
Ingredients
Units
Scale
Pasta and Shrimp
- 8 ounces linguine pasta
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 teaspoons garlic, minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup sun dried tomatoes, drained and chopped
- 1/3 cup fresh basil, chopped
- 1 teaspoon paprika
- 2 teaspoons Italian Seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 8 ounces of linguine according to the package instructions until al dente. Drain and set aside.
- Prepare the Shrimp: In a bowl, toss 1 pound of peeled and deveined shrimp with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper until evenly coated.
- Cook the Shrimp: Heat 1 tablespoon 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, stirring occasionally to avoid overcooking. Remove shrimp from the pan and set aside.
- Make the Sauce Base: In the same skillet, melt 3 tablespoons of butter. Add 3 teaspoons minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Create the Roux: Whisk in 3 tablespoons of flour to the butter and garlic mixture to form a smooth paste. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids and Thicken Sauce: Slowly whisk in 2 cups chicken broth and 1 cup heavy cream, stirring continuously until the sauce thickens, creating a smooth and creamy texture.
- Flavor the Sauce: Stir in 1 cup grated parmesan cheese, 1 cup chopped sun-dried tomatoes, ⅓ cup fresh basil, 1 teaspoon paprika, 2 teaspoons Italian seasoning, and salt and pepper to taste. Continue cooking gently until all ingredients are well incorporated and the sauce is heated through.
- Combine Shrimp and Pasta with Sauce: Add the cooked shrimp and linguine pasta to the sauce. Toss everything together in the skillet and sauté for another 3-4 minutes to allow the flavors to meld and the pasta to be fully coated with the sauce.
- Serve and Garnish: Serve the Marry Me Shrimp with Pasta immediately, garnished with additional fresh basil leaves for a burst of color and freshness. Enjoy while hot.
Notes
- Do not overcook the shrimp; they should just turn pink and opaque to remain tender.
- If you prefer a spicier sauce, add a pinch of red pepper flakes along with the Italian seasoning.
- Use freshly grated parmesan cheese for the best melting and flavor in the sauce.
- Sun-dried tomatoes packed in oil work best for this recipe; be sure to drain well before chopping.
- This dish pairs well with a crisp green salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 480
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 215 mg
