Let me tell you about the dish that earned its name for a reason – this Marry Me Shrimp Pasta is the kind of meal that sparks marriage proposals! I first made it for my now-husband on our third date, and let’s just say he was practically down on one knee by dessert time. The magic happens when plump, juicy shrimp meet that creamy garlic parmesan sauce clinging to every strand of fettuccine. It’s fancy enough for anniversaries but comes together in less than 30 minutes – perfect for when you want to impress without stressing. That golden sauce, the kick of red pepper flakes, the way the fresh parsley brightens each bite… trust me, this recipe’s a keeper in every sense of the word.
Why You’ll Love This Marry Me Shrimp Pasta
This isn’t just any shrimp pasta – it’s the dish that’ll make you fall in love with weeknight cooking all over again. Here’s why it’s special:
- Restaurant magic at home: That velvety cream sauce tastes like it came from a fancy Italian bistro, but you’re making it in your pajamas
- Date night hero: I’ve lost count of how many relationships this recipe has sparked (including mine!) – it’s just that impressive
- Speed demon: From fridge to table in 25 minutes flat – faster than most delivery
- Crowd pleaser: The perfect balance of rich creaminess with that subtle kick of heat from the red pepper flakes
Seriously, one bite of this Marry Me Shrimp Pasta and you’ll understand how it got its name!
Ingredients for Marry Me Shrimp Pasta
Gathering these simple ingredients is half the romance! Here’s what you’ll need to create that magical creamy sauce and succulent shrimp:
- 8 oz fettuccine pasta – the perfect ribbon-like noodles to hold all that luscious sauce
- 1 lb large shrimp, peeled and deveined (trust me, size matters here – go for 16/20 count)
- 3 cloves garlic, minced (fresh is best – that pre-minced jar stuff just won’t whisper sweet nothings to your tastebuds)
- 1 cup heavy cream – don’t skimp, this is what makes the sauce luxuriously silky
- 1/2 cup grated parmesan – grate it fresh if you can for that perfect melt
- 2 tbsp butter + 1 tbsp olive oil – our dynamic fat duo for cooking those shrimp to perfection
- 1/2 tsp red pepper flakes (adjust to your love language – more for spicy romance)
- 1/4 cup fresh parsley, chopped (that pop of green makes all the difference)
- Salt and pepper – to taste, like any good relationship
Equipment You’ll Need
No fancy gadgets required – just a few kitchen basics to make this Marry Me Shrimp Pasta shine:
- A large skillet (10-12 inches is perfect for tossing everything together)
- Pasta pot with a colander for draining those fettuccine strands
- Tongs – your best friend for flipping shrimp and mixing pasta
That’s it! Now let’s get cooking.
How to Make Marry Me Shrimp Pasta
Now for the fun part – let’s turn these simple ingredients into a dish worthy of a proposal! Follow these steps and you’ll have restaurant-quality Marry Me Shrimp Pasta in no time.
Step 1: Cook the Pasta
First, get your pasta water boiling – salt it like the sea! Cook the fettuccine for about a minute less than the package says (we’re going for that perfect al dente bite). Here’s my secret: save about a cup of that starchy pasta water before draining – it’s liquid gold for adjusting the sauce later. Toss the drained noodles with just a drizzle of olive oil to prevent sticking while you work on the rest.
Step 2: Sauté the Shrimp
Heat your skillet over medium-high with the butter and olive oil (this combo prevents the butter from burning). When the butter stops sizzling, add the shrimp in a single layer – don’t crowd them! Cook just 2-3 minutes per side until they turn pink with a slight golden crust. They’ll keep cooking later in the sauce, so pull them out when they’re still slightly underdone – otherwise you’ll end up with rubbery shrimp (and nobody proposes over rubbery shrimp).
Step 3: Prepare the Cream Sauce
In that same glorious shrimp-infused skillet, sauté the garlic until fragrant (about 30 seconds – don’t let it burn!). Pour in the heavy cream and let it bubble gently. Now the magic happens: sprinkle in the parmesan slowly while stirring constantly – this prevents clumping. The sauce should thicken enough to coat the back of a spoon. Add those red pepper flakes, salt, and pepper to taste. Pro tip: if the sauce seems too thick, stir in that reserved pasta water a tablespoon at a time until perfect.
Step 4: Combine Everything
Time for the grand finale! Return the shrimp to the skillet and gently toss in the cooked pasta. Use those tongs to coat every strand in that luscious sauce. Finish with a generous sprinkle of fresh parsley – the bright green makes it as pretty as it is delicious. Serve immediately while it’s piping hot, and get ready for the compliments to roll in!
Tips for Perfect Marry Me Shrimp Pasta
Want to make sure your Marry Me Shrimp Pasta lives up to its name? Here are my can’t-miss tips:
- Fresh is best: Spring for fresh shrimp if you can – they’ll be sweeter and more tender than frozen. If using frozen, thaw them overnight in the fridge (no microwave shortcuts!)
- Spice to your heart’s content: That 1/2 tsp red pepper flakes is just a starting point – add more for fiery love or cut back for milder romance
- Serve it hot: This dish waits for no one! The sauce thickens as it cools, so have plates ready and eat immediately
- Don’t skip the parsley: Those little green flecks aren’t just pretty – they add a fresh contrast to the rich sauce
Follow these simple tricks and your pasta will be absolutely proposal-worthy!
Serving Suggestions
This Marry Me Shrimp Pasta deserves the perfect partners! I love it with garlic knots or crusty bread to mop up every last drop of that creamy sauce. A crisp Pinot Grigio or buttery Chardonnay makes the ultimate pairing – the acidity cuts through the richness beautifully. For a simple side, a lemony arugula salad balances the dish perfectly.
Storage and Reheating
If (somehow!) you have leftovers of this Marry Me Shrimp Pasta, store them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow – gently warm it in a skillet over medium-low heat with a splash of milk or cream to bring the sauce back to life. Microwave reheating tends to make the shrimp rubbery, so I don’t recommend it unless you’re really in a pinch!
Marry Me Shrimp Pasta FAQs
I get so many questions about this recipe – let’s tackle the most common ones so you can make it perfectly!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge (never under running water). Pat them very dry before cooking – excess water makes them steam instead of getting that nice sear. Frozen shrimp work fine, but fresh ones really take this dish to proposal-worthy levels.
How can I make it less spicy?
Easy fix – start with just 1/4 tsp red pepper flakes or leave them out entirely. You can always add more at the end if you want a little kick. The creamy sauce balances heat beautifully, but everyone’s tolerance is different!
What if my sauce breaks?
Don’t panic! Remove from heat immediately and whisk in a tablespoon of cold butter or a splash of hot pasta water. The starch helps emulsify everything back together. This rarely happens if you add the cheese gradually while stirring constantly.
Can I make this ahead for a date?
I’d recommend cooking it fresh – pasta dishes are always best right after making. But you can prep ingredients beforehand (chop garlic, measure spices) to speed things up when it’s go-time. The actual cooking takes under 15 minutes!
Nutritional Information
Here’s the approximate nutritional breakdown per serving (remember, exact values may vary based on your specific ingredients): 550 calories, 30g fat (15g saturated), 45g carbs, 2g fiber, 28g protein. Enjoy this Marry Me Shrimp Pasta as part of a balanced diet!
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25-Minute Marry Me Shrimp Pasta That Wows Every Time
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A rich and creamy pasta dish with succulent shrimp, perfect for special occasions or a romantic dinner.
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic until fragrant, about 30 seconds.
- Pour in heavy cream and bring to a simmer.
- Stir in parmesan cheese until melted and smooth.
- Add red pepper flakes, salt, and pepper.
- Return shrimp to the skillet and toss to coat in the sauce.
- Add cooked pasta and mix well.
- Garnish with fresh parsley before serving.
Notes
- Use fresh shrimp for the best flavor.
- Adjust red pepper flakes to your spice preference.
- Serve immediately for the best texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
