Description
Creamy, flavorful pasta tossed with succulent shrimp in a rich sun-dried tomato and garlic wine sauce—an indulgent dish worthy of the name “Marry Me.”
Ingredients
- 12 oz linguine or fettuccine
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup shallots, finely chopped
- 1/2 cup sun‑dried tomatoes, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season shrimp with salt and pepper, then sear until pink and opaque (about 1–2 minutes per side). Remove shrimp and set aside.
- Add remaining olive oil to the skillet. Sauté garlic and shallots until fragrant and translucent, about 2–3 minutes.
- Stir in sun‑dried tomatoes and red pepper flakes, cooking another 1 minute.
- Deglaze the pan with wine (or broth), scraping up brown bits; simmer for 2 minutes to reduce slightly.
- Whisk in heavy cream, Parmesan cheese, and tomato paste. Bring to a gentle simmer and cook until sauce thickens slightly, about 3–4 minutes.
- Add reserved pasta water to loosen sauce, if needed. Season to taste with salt and pepper.
- Return shrimp to the skillet along with cooked pasta. Toss gently to coat everything in the sauce.
- Sprinkle with chopped parsley (and basil, if using). Serve immediately, garnished with extra Parmesan if desired.
Notes
- For more depth, substitute half the cream with mascarpone or cream cheese.
- To lighten, swap heavy cream for half-and-half or whole milk (sauce will be thinner).
- Make it spicy by adding extra red pepper flakes or a dash of Cajun seasoning.
- Make ahead: cook sauce base; reheat and toss with shrimp and pasta just before serving.
- Sun‑dried tomatoes in oil add richness; use dry-packed (rehydrated) if needed.