Marry Me Shrimp Pasta

$- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 3 cloves garlic, minced - 1/2 cup sun-dried tomatoes, chopped - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Red pepper flakes (optional) You can switch fettuccine for any pasta you like. Penne or spaghetti works well. If you want a lighter option, try zucchini noodles. Instead of heavy cream, use half-and-half or coconut cream for a dairy-free version. You can replace fresh basil with parsley if needed. For cheese, try Pecorino Romano instead of Parmesan. If you don’t have sun-dried tomatoes, fresh tomatoes can work too. Choose shrimp that smell clean and fresh. Avoid any shrimp with a strong fishy smell. Look for firm and shiny shells. The color should be bright, not dull. Check for black spots or blemishes. If buying frozen shrimp, ensure they are properly sealed without ice crystals. Always buy shrimp from a trusted source for the best quality. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water. This adds flavor to the pasta. Once it boils, toss in 8 oz of fettuccine pasta. Cook it until it is al dente, about 8-10 minutes. Drain the pasta and set it aside. Next, grab a large skillet. Heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add 3 cloves of minced garlic. Sauté for about 1 minute. This will make your kitchen smell amazing! Now, add 1 lb of large shrimp to the skillet. Cook them until they turn pink, which takes about 3-4 minutes. Season the shrimp with salt and pepper. If you like heat, sprinkle some red pepper flakes in too. After the shrimp looks good, mix in 1/2 cup of chopped sun-dried tomatoes. Cook this for an extra 2 minutes. This adds a nice sweetness to the dish. The total cooking time for this dish is about 25 minutes. It’s fast enough for a weeknight meal! Use medium heat for cooking. This helps to keep the shrimp tender. If the heat is too high, the shrimp may become tough. Always stir gently to avoid breaking the shrimp. Pour in 1 cup of heavy cream and let it simmer. Stir it often to mix well. Then, add in 1/2 cup of grated Parmesan cheese. Stir until the sauce is smooth and creamy. If it seems too thick, add a splash of pasta water to loosen it up. Finally, toss in the cooked fettuccine and 1/4 cup of chopped fresh basil. Mix everything until the pasta is well coated. This ensures every bite is flavorful. Serve it hot and enjoy your creamy delight! To make your dish pop, serve the pasta in a large, shallow bowl. This gives it room to breathe. Sprinkle fresh basil on top. It adds color and freshness. A dusting of grated Parmesan cheese makes it look fancy. You can also add a slice of lemon for a bright touch. Serve with garlic bread on the side. It completes the meal. Cooking shrimp just right is key. Start with large shrimp, as they stay juicy. Heat olive oil in a skillet. Add minced garlic and let it sizzle for a minute. Then, add the shrimp. Cook them for about 3-4 minutes. Watch for them to turn pink and opaque. This shows they are done. Don’t overcook, or they will get tough. If you like a kick, add red pepper flakes when cooking. You can change the flavor to fit your taste. If you want it spicier, add more red pepper flakes. For a tangy kick, squeeze fresh lemon juice into the sauce. You can also add more sun-dried tomatoes for a richer taste. If you prefer a milder flavor, reduce the garlic. Fresh herbs like parsley or oregano can change the dish, too. Just mix and taste to find what you love! Pro Tips Fresh Shrimp is Best: Always opt for fresh shrimp when possible, as it enhances the flavor and texture of your dish. Cheese Quality Matters: Use freshly grated Parmesan cheese instead of pre-packaged for a richer and creamier sauce. Perfect Pasta Timing: To avoid overcooking, add the fettuccine to the skillet just as the shrimp is nearly done cooking. Customize the Heat: Adjust the amount of red pepper flakes according to your spice preference for a personalized kick. {{image_2}} If you want a gluten-free meal, use zucchini noodles instead of fettuccine. Zucchini noodles are light and tasty. They soak up the creamy sauce well. To make them, spiralize fresh zucchini. Cook the noodles for just a few minutes. This keeps them firm and prevents mushiness. Toss your zucchini noodles with the shrimp and sauce. You will enjoy a healthy twist on the classic dish. You can add more veggies to boost nutrition. Spinach and bell peppers work great. Spinach adds color and vitamins. Bell peppers give a nice crunch. Sauté them with the garlic before adding shrimp. This adds flavor and nutrients. Feel free to mix in what you love. Broccoli, peas, or even carrots can fit well too. It’s a fun way to make the dish your own. If you want to change the protein, try chicken or tofu. Chicken breast is a simple swap. Cook it until golden brown before adding the sauce. Tofu is a great plant-based option. Use firm or extra-firm tofu for the best texture. Press and cube it, then sauté until golden. Both options blend well with the creamy sauce, adding new flavors. This dish can fit many diets and tastes. To keep your Marry Me Shrimp Pasta fresh, store it in an airtight container. This will help lock in flavors and moisture. Make sure the pasta has cooled before sealing. Place it in the fridge, where it can last for up to three days. If you want to enjoy it later, don't forget to label the container with the date. When it's time to enjoy your leftovers, reheat them gently. I recommend using a skillet over medium heat. Add a splash of cream or broth to prevent drying out. Stir often until heated through. You can also use a microwave, but cover the dish to keep moisture in. Heat in short bursts, stirring in between, to ensure even warming. If you want to save some for later, you can freeze Marry Me Shrimp Pasta. Place it in a freezer-safe container. Leave some space at the top for expansion. It will keep well for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw, place the shrimp in the fridge overnight or run them under cold water for about 10 minutes. Using frozen shrimp can save time and still taste great in Marry Me Shrimp Pasta. To make the sauce less rich, you can reduce the heavy cream. Try using half-and-half or whole milk instead. This change keeps the creaminess but cuts back on the fat. You can also add more broth or a splash of lemon juice for brightness without the richness. A crisp white wine goes well with this dish. Look for a Sauvignon Blanc or Pinot Grigio. Both wines enhance the flavors of the shrimp and cream sauce. Their acidity balances the richness of the meal, making each bite more enjoyable. This blog post covered all you need for making delicious Marry Me Shrimp Pasta. You learned about key ingredients, substitutions, and tips for picking fresh shrimp. Step-by-step instructions helped you achieve the right cooking time and create a creamy sauce. I shared tricks for presentation and perfecting shrimp, plus variations to suit your diet. You also got storage info and answers to common questions. Cooking can be fun and simple. Enjoy making this dish! Your friends will love it.$

Indulge in our Marry Me Shrimp Pasta, the ultimate creamy shrimp fettuccine recipe that will impress your loved one! This easy shrimp pasta dish is bursting with flavor from sun-dried tomatoes and a rich creamy sauce. Perfect for romantic dinner ideas, this dish guarantees smiles and second helpings. Ready in just 25 minutes, it’s a must-try! Save this recipe for your next date night! #MarryMeShrimpPasta #EasyShrimpPasta #RomanticDinner #SunDriedTomatoPasta

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Ingredients

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

2 tablespoons olive oil

Salt and pepper to taste

Red pepper flakes (optional)

Instructions

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Season with salt, pepper, and red pepper flakes (if using).

Stir in the sun-dried tomatoes and cook for an additional 2 minutes.

Pour in the heavy cream and bring to a gentle simmer, stirring frequently.

Add the grated Parmesan cheese and stir until the sauce is smooth and creamy.

Toss in the cooked fettuccine and fresh basil, mixing everything together until the pasta is well coated in the sauce.

Serve immediately, garnished with additional Parmesan and basil if desired.

Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

- Presentation Tips: Serve in a large, shallow bowl with a sprinkle of fresh basil on top and an extra dusting of Parmesan for an inviting look. Enjoy a side of garlic bread for a complete meal!