Marry Me Shrimp Pasta
Marry Me Shrimp Pasta
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, large, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- salt, to taste
- black pepper, to taste
- 8 ounces pasta, linguine or fettuccine recommended
Instructions
- 1
Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the peeled and deveined shrimp dry with paper towels. Season the shrimp generously with salt and black pepper.
⏱️ 3 min
- 3
Heat the olive oil and unsalted butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and shimmering.
⏱️ 2 min
- 4
Add the seasoned shrimp to the hot skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and are cooked through. Remove the cooked shrimp from the skillet and set them aside on a plate.
⏱️ 4 min
- 5
Add the finely diced shallot to the same skillet (no need to clean it). Cook over medium heat, stirring occasionally, until the shallot softens, about 2 to 3 minutes.
⏱️ 3 min
- 6
Stir in the minced garlic and red pepper flakes. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
⏱️ 1 min
- 7
Pour in the dry white wine. Deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 2 to 3 minutes, allowing the wine to reduce slightly.
⏱️ 3 min
- 8
Stir in the undrained diced tomatoes and chicken broth. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring occasionally, to allow the sauce to thicken slightly.
⏱️ 7 min
- 9
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until fully combined and heated through. Do not let the sauce boil after adding the cream.
⏱️ 2 min
- 10
Add the cooked pasta and the reserved cooked shrimp to the sauce in the skillet. Toss everything together to thoroughly coat the pasta and shrimp with the sauce. If the sauce appears too thick, add a splash of the reserved pasta water, one tablespoon at a time, until your desired consistency is reached.
⏱️ 3 min
- 11
Stir in the chopped fresh basil. Taste the pasta and adjust the seasoning with additional salt and black pepper as needed.
⏱️ 1 min
- 12
Serve the Marry Me Shrimp Pasta immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Shrimp Pasta
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, large, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- salt, to taste
- black pepper, to taste
- 8 ounces pasta, linguine or fettuccine recommended
Instructions
- 1
Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the peeled and deveined shrimp dry with paper towels. Season the shrimp generously with salt and black pepper.
⏱️ 3 min - 3
Heat the olive oil and unsalted butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and shimmering.
⏱️ 2 min - 4
Add the seasoned shrimp to the hot skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and are cooked through. Remove the cooked shrimp from the skillet and set them aside on a plate.
⏱️ 4 min - 5
Add the finely diced shallot to the same skillet (no need to clean it). Cook over medium heat, stirring occasionally, until the shallot softens, about 2 to 3 minutes.
⏱️ 3 min - 6
Stir in the minced garlic and red pepper flakes. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
⏱️ 1 min - 7
Pour in the dry white wine. Deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 2 to 3 minutes, allowing the wine to reduce slightly.
⏱️ 3 min - 8
Stir in the undrained diced tomatoes and chicken broth. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring occasionally, to allow the sauce to thicken slightly.
⏱️ 7 min - 9
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until fully combined and heated through. Do not let the sauce boil after adding the cream.
⏱️ 2 min - 10
Add the cooked pasta and the reserved cooked shrimp to the sauce in the skillet. Toss everything together to thoroughly coat the pasta and shrimp with the sauce. If the sauce appears too thick, add a splash of the reserved pasta water, one tablespoon at a time, until your desired consistency is reached.
⏱️ 3 min - 11
Stir in the chopped fresh basil. Taste the pasta and adjust the seasoning with additional salt and black pepper as needed.
⏱️ 1 min - 12
Serve the Marry Me Shrimp Pasta immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min