Description
This Marry Me Shrimp with Pasta is a creamy and flavorful dish featuring tender shrimp sautéed in a rich sauce made with Parmesan cheese, sun-dried tomatoes, fresh basil, and a blend of Italian seasonings. Cooked linguine is tossed in the luscious sauce to create a comforting and elegant meal perfect for any occasion.
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 package directions until al dente. Drain well and set aside.
- 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.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook until pink and opaque, about 6-8 minutes, turning occasionally to avoid overcooking.
- Remove Shrimp: Once cooked, remove the shrimp from the pan and set aside, leaving the flavorful oil in the skillet.
- Make Sauce Base: In the same skillet, melt 3 tablespoons butter over medium heat.
- Sauté Garlic: Add 3 teaspoons minced garlic to the melted butter and sauté for about 30 seconds until fragrant.
- Prepare Roux: Whisk in 3 tablespoons all-purpose flour into the butter and garlic mixture to form a roux, cooking for 1-2 minutes without browning.
- Add Liquids: Gradually whisk in 2 cups chicken broth and 1 cup heavy cream, stirring continuously to combine smoothly.
- Thicken Sauce: Continue whisking and cooking over medium heat until the sauce begins to thicken.
- Add Flavorings: Stir in 1 cup grated Parmesan cheese, 1 cup chopped sun-dried tomatoes, â…“ cup chopped fresh basil, 1 teaspoon paprika, 2 teaspoons Italian seasoning, and salt and pepper to taste.
- Finish Sauce: Whisk and heat the sauce until it is smooth, creamy, and heated through.
- Combine Pasta and Shrimp: Add the cooked shrimp and linguine pasta to the sauce in the skillet.
- Toss to Coat: Toss everything together gently to ensure the pasta and shrimp are evenly coated with the sauce.
- Final Sauté: Sauté the combined mixture for another 3-4 minutes over medium heat to meld the flavors and warm through.
- Garnish and Serve: Garnish the dish with additional fresh basil leaves and serve immediately while hot.
Notes
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Sun-dried tomatoes add a tangy sweetness that complements the creamy sauce beautifully.
- Use freshly grated Parmesan cheese for best flavor and texture.
- You can substitute linguine with other pasta types like fettuccine or spaghetti as preferred.
- Adjust the seasoning according to taste, especially the salt and pepper.
- For a lighter version, consider using half-and-half instead of heavy cream, but this will alter the creaminess.
