Marry Me Shrimp Pasta – Creamy, Bold, and Easy Shrimp Pasta

Ingredients

• 1 lb Large Shrimp (peeled, deveined, tails removed; 8‑12 shrimp per serving)
• 8 oz Fettuccine Pasta (dry weight; about half of a 12‑oz box)
• 2 tsp Italian Seasoning (dry blend of oregano, basil, thyme, etc.)
• 2 tbsp Garlic‑Infused Extra Virgin Olive Oil (adds subtle garlic flavor without raw garlic bite)
• 2 tbsp Fresh Parsley (chopped; reserve a little for garnish)
• 1/2 cup Sundried Tomatoes (packed in oil, roughly chopped)
• 2 cloves Garlic (minced)
• 1 cup Chicken Stock (low‑sodium; can use vegetable stock for a milder flavor)
• 1 cup Heavy Cream (full‑fat for richness)
• 3/4 cup Parmesan Cheese (freshly grated)
• 1/2 tsp Red Chili Flakes (adjust to taste)
• 1 Lemon (zest and juice (about 2 tbsp juice))
• 1 tbsp Unsalted Butter (optional, for extra richness)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat. Add the fettuccine and cook according to package directions (about 13 minutes) until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta in a colander.

   Time: PT13M

2. Marinate Shrimp

   While the pasta cooks, place the peeled shrimp in a bowl. Drizzle with garlic‑infused olive oil, sprinkle Italian seasoning, and toss to coat. Let sit for 5 minutes.

   Time: PT5M

3. Sauté Shrimp

   Heat the non‑stick skillet over medium‑high heat. Add a splash of the garlic‑infused olive oil, then place the shrimp in a single layer. Cook 2 minutes per side, or until the shrimp turn pink and opaque. Remove and set aside.

   Time: PT4M

4. Sauté Garlic & Sundried Tomatoes

   In the same skillet, add the minced garlic and chopped sundried tomatoes. Sauté for about 2 minutes until fragrant, being careful not to burn the garlic.

   Time: PT2M

5. Add Stock and Simmer

   Pour in the chicken stock, increase heat to medium‑high, and bring to a gentle simmer for 3 minutes.

   Time: PT3M

6. Create Creamy Sauce

   Reduce heat to low. Stir in the heavy cream, grated Parmesan, red chili flakes, lemon zest, and lemon juice. Cook, stirring constantly, until the cheese melts and the sauce thickens, about 5 minutes.

   Time: PT5M

7. Combine Pasta and Sauce

   Add the cooked fettuccine to the skillet. Toss gently, adding a splash of reserved pasta water (about 1/4 cup) until the noodles are evenly coated and the sauce reaches a silky consistency.

   Time: PT2M

8. Finish with Shrimp and Parsley

   Return the sautéed shrimp to the pan, add the chopped parsley, and give everything one final toss. Adjust seasoning with salt and pepper if needed.

   Time: PT2M

9. Plate and Serve

   Divide the pasta among plates, drizzle any remaining sauce from the pan, and serve immediately. Optional: garnish with a little extra Parmesan or a drizzle of garlic‑infused olive oil.

   Time: PT0M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

55 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Large Shrimp: large scallops, large chicken breast strips
• Instead of Fettuccine Pasta: tagliatelle, linguine
• Instead of Italian Seasoning: dried oregano + dried basil, Herbes de Provence
• Instead of Garlic‑Infused Extra Virgin Olive Oil: regular extra virgin olive oil + 1 minced garlic clove, avocado oil
• Instead of Fresh Parsley: fresh basil, cilantro
• Instead of Sundried Tomatoes: sun‑dried tomato paste, roasted red peppers
• Instead of Garlic: garlic paste, garlic powder (1/4 tsp)
• Instead of Chicken Stock: water + bouillon cube, vegetable stock
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Red Chili Flakes: cayenne pepper, crushed red pepper
• Instead of Lemon: lime zest & juice, white wine vinegar (1 tsp) for acidity
• Instead of Unsalted Butter: extra olive oil, ghee

Equipment Needed

• Large Pot
• Colander
• Non‑Stick Skillet
• Tongs
• Silicone Spatula
• Garlic Press (optional)
• Microplane Zester (optional)
• Box Grater
• Measuring Cups
• Measuring Spoons
• Cutting Board
• Chef’s Knife

Critical Steps — Do Not Skip

• Marinate the shrimp long enough for flavor absorption.
• Do not overcook the shrimp; they should be just pink.
• Save pasta water to emulsify the sauce.
• Keep heat low when adding cream and cheese to avoid curdling.

Chef Tips from the Video

• Use the zest of a fresh lemon for bright acidity; avoid bottled lemon juice alone.
• Reserve at least 1 cup of pasta water; the starch helps bind the sauce to the noodles.
• Large shrimp provide a satisfying bite and hold the seasoning better than smaller ones.
• Finish the dish with a drizzle of garlic‑infused olive oil for an extra flavor boost.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if sauce thickens.

Freezer: Not recommended due to the cream and cheese; texture may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta a few minutes early, rinse under cold water, and toss with a little olive oil; reheat with sauce.
• The sauce can be made up to 24 hours ahead; store in the refrigerator and gently reheat, adding extra cream if needed.
• Shrimp can be marinated up to 30 minutes before cooking.

Frequently Asked Questions