Description
Marry Me Shrimp Pasta is a creamy, flavorful dish featuring tender shrimp, sun-dried tomatoes, and a luscious parmesan cream sauce tossed with fettuccine. This easy-to-make recipe combines the richness of butter and cream with a hint of heat from red pepper flakes, finished with crispy bacon crumbles and fresh parsley for a delightful weeknight or special occasion meal.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Shrimp & Seasoning
- 1 lb large shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes
Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated parmesan cheese
- 1/3 cup chopped sun-dried tomatoes
Toppings & Garnish
- 1/3 cup cooked bacon crumbles
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/4 cup of pasta water and drain the rest for later use.
- Season Shrimp: Season the peeled and deveined shrimp with salt, black pepper, and a pinch of red pepper flakes to add a subtle spicy flavor.
- Sear Shrimp: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and sear for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Garlic: Reduce the heat to medium. Add the remaining butter to the skillet and stir in minced garlic. Cook for about 1 minute until the garlic is fragrant but not browned.
- Deglaze Pan: Pour in chicken broth, stirring and scraping the bottom of the pan to loosen any flavorful browned bits left from cooking the shrimp.
- Simmer Cream: Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until the sauce slightly thickens.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and continue simmering the sauce for an additional 2 minutes to infuse their flavor.
- Melt Parmesan: Gradually stir in freshly grated parmesan cheese until it melts fully creating a smooth, creamy sauce. Taste and adjust seasoning with salt, pepper, or red pepper flakes as desired.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss well to coat the pasta evenly with the creamy sauce. Use reserved pasta water if needed to loosen the sauce to your preferred consistency.
- Combine Shrimp and Pasta: Return the seared shrimp to the skillet and gently fold them into the pasta and sauce mixture to combine all the flavors.
- Garnish and Serve: Top the pasta with cooked bacon crumbles and chopped fresh parsley. Serve immediately, offering extra parmesan cheese on the side if desired.
Notes
- To avoid overcooking, remove shrimp as soon as they turn pink and curl up.
- Reserve pasta water helps to loosen and bind the sauce to the pasta perfectly.
- For a vegetarian version, omit the shrimp and bacon; consider adding mushrooms or roasted vegetables instead.
- Use gluten-free pasta to make this recipe gluten free.
- Sun-dried tomatoes add a tangy depth; substitute with fresh cherry tomatoes if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
