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Marry Me Shrimp Pasta

Marry Me Shrimp Pasta pairs linguine and seared shrimp with a creamy sun-dried tomato Parmesan sauce. Fresh basil and reserved pasta water bring the sauce together so it clings to every strand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and shrimp
  • 12 oz linguine
  • 1 tbsp kosher salt divided; for pasta water
  • 0.5 tsp kosher salt remaining, divided; for shrimp
  • 1 lb shrimp large (21 to 25 per pound), peeled and deveined, tails removed
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
For the sauce
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp dried oregano
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan freshly grated
  • 0.5 cup pasta cooking water reserved; up to
  • 0.25 cup fresh basil chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta and shrimp
  1. Bring a large pot of water to a boil, add the linguine and 1 tablespoon kosher salt, and cook according to the package directions until al dente; reserve up to 1/2 cup pasta cooking water, then drain.
  2. Season the shrimp with the remaining 1/2 teaspoon kosher salt and the black pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat, add the shrimp in a single layer, and cook for 1 to 2 minutes per side, until opaque and 145°F; transfer to a plate.
Make the sauce and finish
  1. Reduce the heat to medium and melt the butter in the same skillet. Add the garlic, red pepper flakes, and oregano and cook for 30 seconds, stirring, then add the sun-dried tomatoes.
  2. Pour in the chicken broth and heavy cream, bring to a gentle simmer, and cook for 3 to 4 minutes, stirring occasionally, until slightly thickened.
  3. Stir in the Parmesan until melted, then add the drained linguine and shrimp. Toss with pasta cooking water a little at a time, up to 1/2 cup, until the sauce coats the pasta; stir in the basil and serve.

Notes

For the smoothest sauce, add the reserved pasta water gradually until it coats the linguine. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. Gluten-free linguine is a suitable swap.