Marry Me Shrimp Pasta: A Romantic Dinner Recipe!
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A romantic and creamy shrimp pasta dish perfect for special occasions.
- Author: Isabella
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten Free
- 8 ounces fettuccine or linguine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
- Stir in the cherry tomatoes and cook for an additional 2 minutes until they start to soften.
- Reduce the heat to low and add the heavy cream, stirring to combine. Gradually mix in the Parmesan cheese until melted and smooth.
- Toss the cooked pasta into the skillet, adding reserved pasta water as needed to reach desired consistency. Mix well to coat the pasta in the sauce.
- Remove from heat and garnish with fresh parsley. Serve with lemon wedges on the side.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use zucchini noodles instead of pasta.
- Add spinach or arugula to the skillet just before serving for extra greens and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg