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–+ servings

Marry Me Shrimp Pasta

A rich and creamy shrimp pasta made with garlic, sun-dried tomatoes, parmesan and white wine. Juicy shrimp are pan-seared and tossed with pasta in a silky cream sauce. This comforting dish comes together in about 30 minutes and is perfect for an easy but impressive meal for 2–3 people.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 1223kcal
Ingredients Instructions Video Notes Nutrition

Ingredients

Pasta

  • 250 g pasta
  • 1 tbsp neutral oil
  • 1 tbsp salt

Shrimp Marinade

  • 300 g shrimp peeled and deveined
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika

Sauce

  • 20 g butter
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/3 cup chopped onion
  • 1/2 tbsp Italian herbs
  • 1 tsp smoked paprika
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup white wine
  • 1/2 cup cream
  • 1/2 cup parmesan cheese
  • salt to taste
  • black pepper to taste
  • 1 tbsp chopped parsley

Instructions

  • Cook the pasta: Bring a large pot of water to a boil. Add 1tbsp salt and 1tbsp neutral oil, then cook 250g pasta according to package instructions until about 1–2 minutes before fully tender. Drain and set aside.
  • Season the shrimp: Place 300g shrimp in a bowl and mix with 1/2tsp salt, 1/2tsp black pepper and 1tsp smoked paprika. Let the shrimp sit for 5–10 minutes.
  • Cook the shrimp: Heat a large frying pan over medium heat. Add 20g butter and 2tbsp olive oil. Cook the seasoned 300g shrimp for 1–2 minutes per side until almost cooked through, then remove and set aside.
  • Cook the aromatics: In the same pan, cook 1tbsp minced garlic, 1/3 cup chopped onion, 1/2tbsp Italian herbs and 1tsp smoked paprika for about 1–2 minutes until fragrant and the onion softens.
  • Build the sauce: Add 1/4 cup sun-dried tomatoes and cook for 30 seconds. Pour in 1/2 cup white wine and simmer for 2–3 minutes. Stir in 1/2 cup cream and bring the sauce to a gentle simmer.
  • Combine pasta and shrimp: Add the cooked 300g shrimp and the partially cooked 250g pasta to the pan. Toss everything together and simmer for 2–3 minutes until the pasta finishes cooking and absorbs the sauce.
  • Add the parmesan cheese: Stir in 1/2 cup parmesan cheese until melted. Season with salt to taste and black pepper to taste.
  • Garnish and serve: Sprinkle 1tbsp chopped parsley over the pasta and serve while hot and creamy.

Notes

  • Extra creamy version: add another 1/4 cup cream if you prefer a richer and thicker sauce.
  • Spicy version: add 1/2tsp chilli flakes when cooking the garlic and onion for a gentle heat.
  • Add vegetables: spinach, mushrooms or cherry tomatoes can be added to the sauce for extra colour and nutrition. 
  • Alcohol-free option: replace the 1/2 cup white wine with 1/2 cup chicken stock if you prefer not to cook with alcohol.

Nutrition

Calories: 1223kcal | Carbohydrates: 110g | Protein: 60g | Fat: 61g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.4g | Cholesterol: 347mg | Sodium: 4761mg | Potassium: 1387mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2618IU | Vitamin C: 12mg | Calcium: 524mg | Iron: 5mg

Video