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To make Marry Me Shrimp Pasta, you’ll need: - 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 3 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 cup baby spinach - Salt and pepper to taste - Fresh basil leaves, for garnish Each ingredient plays a key role in creating this creamy dish. The fettuccine provides a hearty base. The shrimp adds protein and flavor. Garlic gives a nice aroma, while red pepper flakes add a bit of heat. Cherry tomatoes brighten the dish, and heavy cream makes it rich. Parmesan cheese adds depth, while spinach brings freshness. If you don’t have some ingredients, don’t worry! Here are some easy swaps: - Fettuccine: Use spaghetti, penne, or any pasta you like. - Shrimp: Substitute with chicken or tofu for a different protein. - Heavy cream: Use half-and-half or a non-dairy milk with a thickener. - Cherry tomatoes: Try diced regular tomatoes or sun-dried tomatoes. - Parmesan cheese: Grated Pecorino Romano or nutritional yeast works well too. These substitutions can change the dish's taste but keep it delicious and creamy. When buying shrimp, look for these signs of freshness: - Color: Fresh shrimp should have a slight sheen. Avoid dull or discolored shrimp. - Smell: Fresh shrimp should smell like the ocean, not fishy. - Texture: Choose shrimp that feel firm, not slimy or mushy. - Shell: If buying with shells, look for shells that are intact and not broken. Buying fresh shrimp makes your Marry Me Shrimp Pasta even more special. Enjoy your cooking! First, fill a large pot with water. Add a good amount of salt. Bring the water to a boil. Once boiling, add the fettuccine. Cook it according to the package directions until it is al dente. This usually takes about 8-10 minutes. When done, drain the pasta in a colander. Make sure to save about 1 cup of pasta water. This water will help later with the sauce. Next, heat a large skillet over medium heat. Pour in 2 tablespoons of olive oil. Wait for the oil to get hot. Add the shrimp to the skillet. Season them with salt and pepper. Cook the shrimp for about 2-3 minutes on each side. You want them to look pink and opaque. After cooking, remove the shrimp from the skillet and set them aside on a plate. In the same skillet, add another tablespoon of olive oil. Then, add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté these for about 30 seconds. The garlic should smell great! Next, toss in 1 cup of halved cherry tomatoes. Cook them for another 2-3 minutes until they soften. Now, pour in 1 cup of heavy cream. Stir it well and let it simmer for a couple of minutes. Gradually add 1 cup of grated Parmesan cheese, stirring until it all melts into a creamy sauce. Now it’s time to bring it all together! Add the cooked shrimp back to the skillet. Toss in 1 cup of baby spinach and stir until the spinach wilts. If your sauce seems too thick, add a bit of the reserved pasta water. Keep stirring until you reach the right consistency. Finally, add the drained fettuccine to the skillet. Mix everything well so the pasta is coated in that rich, creamy sauce. Adjust the salt and pepper to taste. To get a creamy sauce, you want to start with heavy cream. Heat it gently to avoid scalding. As you mix in the Parmesan cheese, it will thicken. If it gets too thick, add a little pasta water. This water helps the sauce cling to the pasta. Aim for a balance that coats but is not runny. Cook shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Overcooked shrimp can become tough. To check for doneness, cut one open. It should be white and firm inside. Remember, shrimp cook quickly, so watch them closely. To make this dish even richer, add a splash of white wine when cooking the garlic. This adds depth to the sauce. Another option is to mix in a tablespoon of lemon juice or zest. Fresh herbs like parsley or dill can boost flavor too. For a touch of heat, increase the red pepper flakes or add a pinch of cayenne. {{image_2}} You can switch up the pasta in this dish. Fettuccine is great, but you can use penne, spaghetti, or even gluten-free pasta. Each pasta type gives its own twist to the dish. Choose what you love best. Just remember to cook it al dente. This keeps it firm and helps it hold sauce better. Adding veggies can make this dish even better. Spinach is nice, but you can toss in bell peppers, zucchini, or broccoli. These veggies add color and crunch. They also pack extra nutrients. Simply sauté them with the garlic and shrimp. This way, they will mix well and taste great. If you like it spicy, add more red pepper flakes. Start with a little and taste as you go. You can even add a dash of hot sauce for a kick. If you prefer it milder, reduce the pepper flakes. It’s all about finding the right heat for your palate. Adjust it to your liking for the perfect dish! To store your Marry Me Shrimp Pasta, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. Always use a container that seals well. Keep it in the fridge for up to three days. If you want to save it longer, consider freezing. When you're ready to enjoy leftovers, heat them gently. Use a skillet over low heat. Add a splash of water or cream to help revive the sauce. Stir often to avoid burning. If you need to, cover the skillet to trap heat. This makes sure everything warms up evenly. You can also use a microwave. Just cover it loosely and heat in short bursts. Freezing Marry Me Shrimp Pasta is simple. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as you can. This helps prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently as described above. Avoid refreezing after thawing to keep the best taste. Marry Me Shrimp Pasta is a creamy and rich dish. It features fettuccine pasta, shrimp, and a luscious sauce. This dish brings together garlic, cherry tomatoes, and spinach. The heavy cream and Parmesan cheese give it a smooth texture. You will find it hard to resist! Yes, you can make this dish ahead of time. Cook the pasta and shrimp but leave the sauce separate. Store each part in the fridge. When ready to eat, simply reheat the sauce and mix everything. This way, it stays fresh and tasty. A white wine pairs best with Marry Me Shrimp Pasta. Look for a crisp Sauvignon Blanc or a rich Chardonnay. These wines complement the shrimp and creamy sauce. They add a nice balance to the meal. To make Marry Me Shrimp Pasta gluten-free, swap the fettuccine for gluten-free pasta. Many options are available now, such as rice or quinoa pasta. Just ensure to check the package for cooking times. Your dish will still taste great without gluten! In this article, we covered the key ingredients for Marry Me Shrimp Pasta, along with practical cooking steps. I shared helpful tips for achieving the right sauce and how to enhance flavors. We explored variations for pasta and vegetables and discussed proper storage and reheating. In the end, this dish is versatile and easy to customize. You can make it your way while enjoying fresh, delicious flavors. Happy cooking!

Marry Me Shrimp Pasta

Looking for a dish that’ll sweep your loved one off their feet? Discover the irresistible Marry Me Shrimp Pasta that’s perfect for any romantic dinner! This creamy pasta with succulent shrimp, fresh tomatoes, and spinach is easy to make in just 30 minutes. Follow our simple recipe to impress your partner and make any mealtime special. Click through for the full instructions and enjoy a culinary experience that’s sure to excite!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

3 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 cup baby spinach

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Fettuccine: In a large pot of salted boiling water, cook the fettuccine 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 over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove shrimp from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Add the cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften.

        Create Creamy Base: Pour in the heavy cream, stirring to combine. Allow it to simmer for a couple of minutes, then gradually add the Parmesan cheese, stirring until melted and creamy.

          Combine Ingredients: Add the cooked shrimp back to the skillet, along with the spinach. Stir until the spinach wilts. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

            Mix Pasta: Toss in the cooked fettuccine, mixing thoroughly to coat the pasta evenly with the creamy shrimp sauce. Adjust salt and pepper to taste.

              Serve: Plate the Marry Me Shrimp Pasta and garnish with fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4