Creamy Shrimp 'Marry Me' Pasta
Creamy Shrimp 'Marry Me' Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Shrimp and Sauce
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 2 cups fresh spinach, packed
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 3 min
- 3
In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute.
⏱️ 2 min
- 6
Stir in the heavy cream, sun-dried tomatoes, red pepper flakes, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min
- 7
Remove the skillet from the heat. Stir in the Parmesan cheese until melted and smooth. Add the fresh spinach and stir until it wilts into the sauce.
⏱️ 2 min
- 8
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Gently fold the cooked shrimp back into the pasta. Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp 'Marry Me' Pasta
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Shrimp and Sauce
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 2 cups fresh spinach, packed
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 3 min - 3
In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute.
⏱️ 2 min - 6
Stir in the heavy cream, sun-dried tomatoes, red pepper flakes, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min - 7
Remove the skillet from the heat. Stir in the Parmesan cheese until melted and smooth. Add the fresh spinach and stir until it wilts into the sauce.
⏱️ 2 min - 8
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Gently fold the cooked shrimp back into the pasta. Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min