Marry Me Shrimp Pasta

Why Make This Recipe

Marry Me Shrimp Pasta is a delightful dish that combines the rich flavors of garlic, sun-dried tomatoes, and creamy sauce with perfectly cooked shrimp and gluten-free pasta. It’s a perfect choice for a cozy weeknight dinner or a special occasion. The best part? It comes together in less than 30 minutes! You’ll be amazed at how quickly you can whip up a restaurant-quality meal that makes everyone feel loved and satisfied.

How to Make Marry Me Shrimp Pasta

Ingredients:

• 8 oz gluten-free pasta
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

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Directions:

1. Cook the gluten-free pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Stir in sun-dried tomatoes, heavy cream, and Parmesan cheese.
5. Add Italian seasoning, salt, and pepper; stir and let simmer until slightly thickened.
6. Toss the cooked pasta with the shrimp and sauce until well combined.
7. Serve garnished with fresh basil.

How to Serve Marry Me Shrimp Pasta

This dish brings a burst of colors and flavors to your table! Serve the Marry Me Shrimp Pasta warm, topped with fresh basil for a pop of color. Pair it with a light salad or some crusty gluten-free bread to soak up that delicious creamy sauce. Your family and friends will be captivated!

How to Store Marry Me Shrimp Pasta

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy it again, gently reheat in a skillet over low heat, adding a splash of cream or water to keep it creamy.

Tips to Make Marry Me Shrimp Pasta

• If you want to add a little spice, consider tossing in some red pepper flakes with the garlic for some heat.
• You can also substitute the shrimp with your choice of protein, like chicken or tofu, for a different twist.
• For a lighter sauce, use half-and-half instead of heavy cream.

Variation

Feel free to customize this dish by adding vegetables such as spinach, zucchini, or bell peppers. They make for a colorful and nutritious addition!

FAQs

1. Can I use another type of pasta?
Yes! While the recipe uses gluten-free pasta, you can substitute it with any pasta you prefer.

2. How can I make this dish vegetarian?
Simply omit the shrimp and add more vegetables or even some plant-based protein alternatives!

3. Can I freeze leftovers?
It’s not recommended to freeze the creamy sauce as it may change texture after thawing. However, you can freeze the pasta and shrimp separately.

Marry Me Shrimp Pasta

A delightful dish combining garlic, sun-dried tomatoes, and creamy sauce with shrimp and gluten-free pasta, perfect for a cozy dinner or special occasion.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Protein

• 8 oz gluten-free pasta
• 1 lb shrimp, peeled and deveined

Sauce and Seasoning

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 tsp Italian seasoning
• to taste Salt and pepper
• Fresh basil for garnish

Method

 

Preparation

1. Cook the gluten-free pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.

Cooking

1. Add shrimp and cook until pink, about 2-3 minutes per side.
2. Stir in sun-dried tomatoes, heavy cream, and Parmesan cheese.
3. Add Italian seasoning, salt, and pepper; stir and let simmer until slightly thickened.
4. Toss the cooked pasta with the shrimp and sauce until well combined.
5. Serve garnished with fresh basil.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to keep it creamy.