Marry Me Shrimp Pasta
Marry Me Shrimp Pasta
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 8 ounces linguine
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, dried oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and 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.
⏱️ 4 min
- 4
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Stir in the grated Parmesan cheese and chopped sun-dried tomatoes. Continue to simmer for 2-3 minutes, or until the sauce slightly thickens.
⏱️ 5 min
- 6
Add the cooked linguine to the sauce, tossing to coat. Stir in the fresh spinach until it wilts, about 1 minute. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Gently fold the cooked shrimp back into the pasta. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Garnish with fresh chopped basil and extra Parmesan cheese before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Shrimp Pasta
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 8 ounces linguine
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, dried oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and 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.
⏱️ 4 min - 4
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Stir in the grated Parmesan cheese and chopped sun-dried tomatoes. Continue to simmer for 2-3 minutes, or until the sauce slightly thickens.
⏱️ 5 min - 6
Add the cooked linguine to the sauce, tossing to coat. Stir in the fresh spinach until it wilts, about 1 minute. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Gently fold the cooked shrimp back into the pasta. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Garnish with fresh chopped basil and extra Parmesan cheese before serving.
⏱️ 2 min