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Marry Me Shrimp Pasta (2)

Marry Me Shrimp Pasta

This creamy shrimp pasta is loaded with sun-dried tomatoes, silky Parmesan sauce, and golden seared shrimp — all ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Pasta
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp:
  • 1 lb jumbo shrimp, peeled and deveined
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp smoked paprika
  • 2 tbsp olive oil
For the Sauce & Pasta:
  • 12 oz linguine
  • 1 tbsp unsalted butter
  • 5 garlic cloves, minced
  • ½ tsp red chili flakes
  • ⅓ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¾ cup Parmesan cheese, freshly grated
  • 1 cup reserved pasta water (as needed)
  • fresh basil leaves, for garnish
  • salt and black pepper to taste

Equipment

  • Cast Iron Skillet
  • 12-Quart Stockpot
  • Tongs
  • Box grater

Method
 

  1. Boil a large pot of salted water, then cook linguine for 9–10 minutes until al dente and save pasta water.
  2. Pat shrimp completely dry with paper towels, then season with salt, black pepper, and smoked paprika on both sides.
  3. Heat olive oil in a skillet over medium-high heat, then sear shrimp for 2 minutes per side until golden.
  4. Remove shrimp from the skillet and set aside while you start building the sauce in the same pan.
  5. Melt butter in the skillet, then add garlic and chili flakes and sauté for 1 minute until fragrant.
  6. Add sun-dried tomatoes and stir briefly, then pour in heavy cream and chicken broth and simmer for 3 minutes.
  7. Reduce the heat to low, then stir in Parmesan cheese until fully melted and the sauce is smooth and creamy.
  8. Add drained pasta and seared shrimp to the skillet, toss everything well, and adjust with pasta water as needed.
  9. Top with fresh basil and a pinch of chili flakes, then serve hot right away and ENJOY!!!

Notes

  • Always dry shrimp completely before searing to get a perfectly golden, flavorful crust every time.
  • Freshly grated Parmesan melts much more smoothly than the pre-shredded kind from a bag.
  • Starchy pasta water is the best natural way to loosen and adjust your sauce consistency.
  • Sun-dried tomatoes in oil taste richer and bolder than the dry-packed variety in bags.
  • Leftovers keep well in the fridge for up to three days — reheat gently with a little cream.