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- 12 oz linguine or fettuccine pasta - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 tablespoon lemon juice - Salt and black pepper to taste - Fresh basil leaves for garnish When I make Marry Me Shrimp Pasta, I focus on fresh and high-quality ingredients. Start with your choice of linguine or fettuccine. Both work well, but I lean towards linguine for its delightful texture. For the shrimp, look for large, juicy ones, peeled and deveined. This makes your dish easy to eat. The olive oil adds richness and helps in cooking the shrimp to perfection. Now let’s talk about flavor. Garlic is a must; it gives a wonderful aroma. I also love adding red pepper flakes. They give a nice kick, but you can adjust the amount to fit your taste. Cherry tomatoes not only add color but also a sweet burst when you bite into them. The sauce is where the magic happens. Heavy cream creates that rich, creamy base. When you stir in grated Parmesan, it melts beautifully, adding a salty, nutty flavor. A touch of lemon juice balances the richness perfectly. Finally, I always season with salt and black pepper to bring out all the flavors. Don't forget fresh basil! It adds a lovely pop of color and freshness to your dish. For the full recipe, check out the complete instructions to create this irresistible dish. - Boil salted water and cook pasta until al dente. - Drain and reserve pasta water. To start, grab a large pot and fill it with water. Add a good amount of salt to the water. This adds flavor to the pasta. Bring the water to a rolling boil. Once boiling, add the linguine or fettuccine. Stir often for even cooking. Cook it until it's al dente, which means it’s firm but not hard. This usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander. Make sure to save about 1 cup of the pasta water for later. This water will help adjust the sauce. - Heat olive oil in a skillet. - Sauté shrimp with seasoning until cooked. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp. Season them with salt and black pepper. Cook the shrimp for 2 to 3 minutes on each side. You'll know they are done when they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside. - Sauté garlic and red pepper flakes. - Add tomatoes, cream, and cheese until thickened. In the same skillet, lower the heat to medium. Add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for about 1 minute until the garlic smells great. Then, add 1 cup of halved cherry tomatoes. Cook them for about 2 minutes. Now pour in 1 cup of heavy cream. Bring it to a gentle simmer, stirring often. Finally, add 1 cup of grated Parmesan cheese. Mix until the cheese melts and the sauce thickens, which takes about 3 to 4 minutes. - Mix cooked pasta, shrimp, and sauce. - Adjust consistency with reserved pasta water. Now it's time to bring everything together. Add the cooked pasta back into the skillet. Add the shrimp and 1 tablespoon of lemon juice for brightness. Toss everything gently to combine. If the sauce seems too thick, add some reserved pasta water. Keep mixing until you reach your desired sauce consistency. Taste and adjust the salt and pepper if needed. - Garnish with fresh basil. - Serve immediately for best flavor. For the final touch, remove the skillet from heat. Chop some fresh basil leaves and sprinkle them on top. This adds freshness and color. Serve the pasta right away for the best taste. Each bite of Marry Me Shrimp Pasta will leave you wanting more. Enjoy this creamy delight! To make great pasta, use plenty of water for boiling. It helps the pasta cook evenly. Don't forget to add salt to the water for flavor. Aim for al dente, which means firm but not hard. This keeps the pasta from getting mushy when mixed with sauce. For the best shrimp, look for ones that turn pink and opaque. This shows they are cooked well. Avoid overcrowding the skillet. Cook in batches if needed. This helps each shrimp cook evenly and stay juicy. If the sauce is too thick, use reserved pasta water to thin it out. This adds flavor and keeps it creamy. Always taste your sauce. Adjust salt, pepper, and red pepper flakes as needed. You want it to be just right for your taste. For the full recipe, check out the complete instructions and enjoy making this dish! {{image_2}} You can change the protein in this dish. If you don’t like shrimp, use chicken or scallops. Both options bring great taste. They cook quickly and soak up the sauce well. For a vegetarian twist, try a mix of your favorite vegetables. Bell peppers, zucchini, and mushrooms work well. You can roast the veggies first for added flavor. Want to kick up the flavor? Add a splash of white wine to the sauce. It adds depth and a bit of sweetness. You can also toss in some spinach or kale. This adds color and makes the dish healthier. The greens will wilt nicely in the warm sauce. Not a fan of regular pasta? Try whole grain or gluten-free pasta. These options give you a different texture and flavor. You can also experiment with various pasta shapes. Fusilli, penne, or even farfalle can add fun to your dish. Each shape holds the sauce in its own way. For more details and a full list of ingredients, check out the Full Recipe. To keep your Marry Me Shrimp Pasta fresh, refrigerate it in an airtight container. It will stay good for up to 3 days. For the best taste, eat it within 1-2 days. The flavors will be more vibrant, and the pasta will have a better texture. If you want to save some for later, freeze the pasta in portions. You can keep it in the freezer for up to 2 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently to avoid overcooking the shrimp. To reheat, use the stovetop. Add a splash of water to help bring back the creamy texture. Avoid using the microwave, as it can make the pasta rubbery. Stir slowly and make sure everything heats evenly for the best taste. Total time is approximately 30 minutes. You can have dinner ready in no time! Yes, thaw before cooking for best results. Frozen shrimp can still taste great! Substitute with half-and-half or coconut cream for a lighter option. Both will work well! Yes, it's great for meal prep; just follow storage tips. You can enjoy it all week! The sauce can be prepared ahead and combined with pasta and shrimp when ready to serve. It saves time on busy nights! This recipe for Marry Me Shrimp Pasta is a winner. You start with simple, fresh ingredients like shrimp, pasta, and a creamy sauce. Then, you'll learn how to cook each element perfectly. Don't forget the tips for variations and storing leftovers! Remember, you can swap shrimp for chicken or veggies to suit your taste. Enjoy making this dish for a tasty meal any time. Cooking should be fun and flavorful!

- Marry Me Shrimp Pasta

Savor the flavors of Marry Me Shrimp Pasta, an irresistible creamy delight that will leave everyone wanting more! This quick, 30-minute recipe combines succulent shrimp, linguine, and a rich sauce bursting with garlic and cherry tomatoes. Perfect for any occasion, it's simple to make and even easier to customize. Ready to impress your loved ones? Click through to explore this delicious recipe and create a memorable meal tonight!
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Ingredients
  

12 oz linguine or fettuccine pasta

1 lb 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

1 tablespoon lemon juice

Salt and black pepper to taste

Fresh basil leaves, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and season with salt and black pepper. Sauté for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

      Make the Sauce: In the same skillet, lower the heat to medium, add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant (be careful not to burn the garlic).

        Add Tomatoes and Cream: Stir in the halved cherry tomatoes and cook for an additional 2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens, about 3-4 minutes.

          Combine Pasta and Shrimp: Add the drained pasta to the skillet, along with the cooked shrimp and lemon juice. Toss everything gently, adding reserved pasta water as needed to reach your desired sauce consistency. Adjust salt and pepper to taste.

            Garnish and Serve: Remove from heat and garnish with chopped basil leaves before serving.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

                - Presentation Tips: Serve pasta in individual bowls, topped with additional Parmesan cheese and fresh basil for a vibrant touch.