Description
This Marry Me Shrimp with Pasta recipe features tender shrimp cooked in a creamy, flavorful sauce made with Parmesan, sun-dried tomatoes, and fresh basil, served over perfectly cooked linguine. The dish combines savory Italian seasoning and paprika for a delightful one-pan seafood pasta meal that’s elegant yet easy to prepare.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained and chopped
- â…“ cup fresh basil, chopped
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Garnish
- Additional fresh basil, for garnish
Instructions
- Cook Pasta: Cook the linguine pasta according to the package directions. Once cooked al dente, drain the pasta and set it aside for later use.
- Season Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper to evenly coat the shrimp with flavor.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook them for about 6-8 minutes, or until they turn pink and opaque. Be careful not to overcook. Remove the shrimp from the pan and set them aside.
- Make Sauce – Melt Butter: In the same skillet, lower the heat to medium and melt 3 tablespoons of butter, using the residual flavors left from cooking the shrimp for added depth.
- Sauté Garlic: Add 3 teaspoons minced garlic to the melted butter and sauté it for about 30 seconds until fragrant, being careful not to burn it.
- Make Roux: Whisk in 3 tablespoons all-purpose flour to the garlic butter to form a roux, which will thicken the sauce. Cook the roux for about 1-2 minutes, whisking constantly.
- Add Liquids: Gradually whisk in 2 cups chicken broth followed by 1 cup heavy cream. Stir continuously to avoid lumps and to combine everything evenly.
- Thicken Sauce: Continue to whisk and cook the mixture over medium heat until it starts to thicken to a creamy consistency, about 3-5 minutes.
- Add Flavorings: Stir in 1 cup grated Parmesan cheese, 1 cup chopped sun-dried tomatoes, â…“ cup fresh chopped basil, 1 teaspoon paprika, 2 teaspoons Italian seasoning, and salt and pepper to taste. Whisk well until the sauce is smooth and all ingredients are fully incorporated.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet, add the drained linguine pasta, and toss everything together to evenly coat the shrimp and pasta with the creamy sauce.
- Sauté to Finish: Cook the combined shrimp and pasta mixture for another 3-4 minutes over medium heat to allow the flavors to meld and the dish to heat through thoroughly.
- Garnish and Serve: Garnish the dish with additional fresh basil leaves for a bright, fresh finish. Serve immediately while hot.
Notes
- Be careful not to overcook the shrimp to keep them tender and juicy.
- You can substitute linguine with spaghetti or fettuccine if desired.
- Sun-dried tomatoes packed in oil will yield a richer flavor than dry-pack; drain before chopping.
- This dish can be made gluten-free by using gluten-free flour or cornstarch for the roux and gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
