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