Marry Me Shrimp Pasta

$- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 1 cup heavy cream - 3 cloves garlic, minced - 1 teaspoon red pepper flakes - ½ cup grated Parmesan cheese - 2 cups fresh baby spinach - 1 cup cherry tomatoes, halved - Fresh basil leaves for garnish To create Marry Me Shrimp Pasta, you need a few key ingredients. First, fettuccine pasta is the base. It holds the creamy sauce well. Next, large shrimp adds a sweet, juicy flavor. You must peel and devein them. Heavy cream gives the dish its rich, smooth texture. For flavor, garlic is essential. It adds a wonderful aroma. Red pepper flakes bring a bit of heat. Adjust them based on your taste. Grated Parmesan cheese makes everything creamy and cheesy. Fresh ingredients brighten the dish. Baby spinach adds a nice green color. Cherry tomatoes bring sweetness and a pop of flavor. Lastly, fresh basil leaves are perfect for garnish. They add a burst of freshness. These ingredients come together to create a dish that is both creamy and delightful. You’ll want to savor every bite! {{ingredient_image_1}} To cook fettuccine perfectly, start with a large pot. Fill it with water and add a good amount of salt. Bring the water to a boil. Add the fettuccine and cook it according to the package instructions. You want the pasta to be al dente, which means it should still have a little bite. Before you drain the pasta, reserve ½ cup of that starchy pasta water. This water helps to thicken your sauce later. The best method for cooking shrimp is to use a hot skillet. Heat 1 tablespoon of olive oil over medium heat. Once it's hot, add your shrimp. Season them with salt, pepper, and red pepper flakes for flavor. Cook the shrimp for about 2 to 3 minutes on each side. They should turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside. To make a creamy sauce, start with the same skillet. Add the remaining olive oil and minced garlic. Cook the garlic for about 30 seconds until it smells good. Be careful not to burn the garlic, as it can turn bitter. Next, pour in the heavy cream. Stir to mix well and add the halved cherry tomatoes. Let this simmer for about 3 to 4 minutes until the sauce thickens slightly. To get the sauce just right, use the reserved pasta water. This water has starch, which helps thicken the sauce. Start by adding a little at a time, stirring well. Keep an eye on the sauce; it should coat the pasta nicely but not be too thick. You'll know it's ready when it clings to the pasta but flows easily. If it seems too thin, a bit more cooking will help it thicken. Fresh herbs can make a big difference. I love adding basil right at the end. It brightens the dish and gives it a fresh taste. If you want a unique twist, try adding a bit of lemon juice or capers. Both add a zesty kick and make the dish pop. You can also experiment with other herbs like parsley or oregano for fun flavor changes. To impress your guests, serve the pasta in light-colored bowls. This contrast shows off the vibrant colors of the shrimp and tomatoes. For extra flair, sprinkle some grated Parmesan on top. A lemon wedge on the side adds a nice touch and looks great. Don’t forget to place a few fresh basil leaves on top for that perfect finish. Pro Tips Use Fresh Shrimp: Whenever possible, opt for fresh shrimp over frozen for the best flavor and texture. Don’t Overcook the Pasta: Cooking the fettuccine to al dente ensures it retains a slight bite and holds up well in the sauce. Adjust Spice Level: Feel free to modify the amount of red pepper flakes to suit your spice preference. Garnish for Flavor: Always finish with fresh basil and lemon zest to elevate the dish's flavor and presentation. {{image_2}} You can swap the shrimp for chicken or tofu. Chicken gives a hearty bite. Use diced chicken breast, cook it until golden, then follow the same steps. Tofu is great for a veggie twist. Use firm tofu, press it to remove water, and cube it before cooking. Both options keep the dish filling and tasty. For a lighter sauce, use less cream or add broth. This keeps it creamy but not too rich. If you want a thicker sauce, let it cook longer. Stir in more cheese for a creamy texture. Adding extra veggies boosts nutrition. Try bell peppers or zucchini for color and crunch. You can change the heat level by adjusting red pepper flakes. Add more for a spicy kick or less for a milder taste. Other seasoning ideas include lemon pepper or Italian herbs like oregano. These will add depth and flavor to your dish. Don't be afraid to experiment! To store leftovers of Marry Me shrimp pasta, let it cool first. Place it in an airtight container. This method keeps the pasta fresh and tasty. In the fridge, it lasts about 3 to 4 days. Always check for any off smells before eating. To freeze portions of this pasta, use freezer-safe containers. First, let the pasta cool completely. Avoid freezing with extra sauce, as it can make it watery. When ready to eat, thaw in the fridge overnight. Reheat it gently in a skillet or microwave. Add a splash of water or cream to keep it creamy. To keep the sauce fresh, store it separately from the pasta if possible. This method helps maintain texture. When reheating, do it slowly over low heat. Stir often to prevent sticking. Adding a bit of fresh cream or cheese can bring back that creamy taste. Marry Me Shrimp Pasta is a creamy, flavorful dish with shrimp, pasta, and rich sauce. The name suggests that it’s so good, your loved one might propose after tasting it! This dish mixes fettuccine with shrimp, garlic, and cream. It often includes cherry tomatoes and fresh spinach for color and taste. The blend of flavors makes it a hit for date nights or special meals. Yes, you can use other pasta types! Some great options include penne, linguine, or spaghetti. Each type has a different cooking time. For example: - Penne: Cook for 11-13 minutes. - Linguine: Cook for 9-11 minutes. - Spaghetti: Cook for 8-10 minutes. Make sure to check the package for exact times. Just remember to adjust the cooking time based on the pasta you choose. Yes, you can make Marry Me Shrimp Pasta dairy-free! Use coconut cream or almond milk instead of heavy cream. For cheese, try a dairy-free Parmesan or nutritional yeast. These substitutes give a creamy texture without dairy. You can still enjoy the rich taste while keeping it light and healthy! In this article, I shared how to make Marry Me Shrimp Pasta. We explored the key ingredients, including shrimp, pasta, and cream. I also provided step-by-step cooking instructions and tips to enhance flavor. You learned about variations to fit different diets and how to store leftovers properly. Cooking this dish lets you impress others while enjoying a delicious meal. Try it with your favorite tweaks for a personal touch!$

A delicious shrimp pasta dish that is sure to impress.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Calories 600 kcal

Ingredients

8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup heavy cream
1 cup cherry tomatoes, halved
0.5 cup grated Parmesan cheese
2 cups fresh baby spinach
to taste Salt and black pepper
for garnish Fresh basil leaves
1 Zest of lemon

Instructions

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp. Season with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it.
Pour in the heavy cream, stirring to combine. Add the cherry tomatoes, and let the mixture simmer for about 3-4 minutes until the sauce thickens slightly.
Add the cooked fettuccine, shrimp, and baby spinach to the skillet. Toss everything together, adding a bit of reserved pasta water as necessary to achieve your desired sauce consistency. Stir in the grated Parmesan cheese until melted and creamy.
Remove the skillet from heat. Stir in lemon zest and season the dish with additional salt and pepper as needed.
Plate the shrimp pasta, ensuring an even distribution of shrimp and sauce. Garnish with fresh basil leaves for a pop of color and flavor.

Notes

Serve in light-colored bowls for a beautiful presentation.

Keyword dinner, Italian, pasta, shrimp