Creamy Marry Me Shrimp Pasta (Printer-Friendly Version)
# What You'll Need:
→ For the Pasta
01 -
8 ounces fettuccine or spaghetti
→ For the Shrimp
02 -
1 pound large shrimp, peeled and deveined
03 -
2 tablespoons olive oil
04 -
Salt and pepper to taste
→ For the Creamy Sauce
05 -
4 cloves garlic, minced
06 -
1 teaspoon red pepper flakes (optional)
07 -
1 cup heavy cream
08 -
1 cup chicken broth
09 -
1 cup freshly grated Parmesan cheese
→ For Garnish
10 -
Fresh parsley, chopped
# Let's Cook!:
01 -
Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Add the peeled and deveined shrimp, seasoning with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and are opaque. Remove shrimp from the skillet and set aside.
03 -
In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer. Gradually add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.
04 -
Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together, ensuring the pasta and shrimp are well coated in the creamy sauce. Remove from heat, garnish with chopped fresh parsley, and serve immediately.
# Cook's Notes:
01 -
For a lighter version, substitute heavy cream with half-and-half or milk.
02 -
Add a pinch of red chili flakes for extra heat.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.