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- Fettuccine Pasta: Use 8 oz of fettuccine. This pasta holds the sauce well. - Shrimp: Choose 1 lb of large shrimp, peeled and deveined. Fresh shrimp adds great flavor. - Olive Oil: You need 3 tablespoons to sauté the shrimp and garlic. - Garlic: Use 4 cloves of minced garlic for a rich taste. - Red Pepper Flakes: One teaspoon adds a nice kick. Adjust it for your spice level. - Cherry Tomatoes: Cut 1 cup in half. They add sweetness and color. - Heavy Cream: Use 1 cup to create a creamy sauce. - Parmesan Cheese: One cup grated for rich flavor and thickness. - Salt and Pepper: Use to taste for seasoning. - Fresh Spinach: Two cups add nutrition and color. - Lemon Zest: From one lemon, this adds brightness to the dish. - Fresh Parsley: Two tablespoons chopped for garnish. - Large Pot: You need this to boil the pasta. It should hold enough water. - Large Skillet: A good non-stick skillet is best for cooking the shrimp and sauce. It helps with easy stirring. - Measuring Cups and Spoons: These help you get the right amounts. - Cutting Board and Knife: Use these for chopping garlic, tomatoes, and parsley. This list gives you everything you need to make Marry Me Shrimp Pasta. You can find the full recipe above to help you cook this delicious dish perfectly! To cook the pasta, fill a large pot with salted water. Bring it to a boil. Add 8 oz of fettuccine and cook until al dente. This usually takes about 8 to 10 minutes. Stir the pasta occasionally to prevent sticking. When the pasta is done, drain it. Make sure you save 1 cup of pasta water. This water will help with the sauce later. Reserving pasta water is key. It contains starch that helps thicken sauces. This adds flavor and a silky texture to the dish. Next, we sauté the shrimp. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 1 lb of peeled and deveined shrimp. Season them with salt and pepper. Cook the shrimp for about 2 to 3 minutes on each side. Look for a pink and opaque color. This means they are ready. Remove them from the skillet and set aside to keep warm. Timing is everything with shrimp. Overcooking makes them tough. You want that tender texture that melts in your mouth. Now, let’s make the cream sauce. In the same skillet, add the remaining tablespoon of olive oil. Toss in 4 cloves of minced garlic and sauté for about 1 minute. Then, add 1 cup of halved cherry tomatoes and 1 teaspoon of red pepper flakes. Cook for 3 to 4 minutes until the tomatoes soften. Next, reduce the heat to low. Pour in 1 cup of heavy cream and stir to combine. Add 1 cup of grated Parmesan cheese next. Stir until the sauce is smooth and creamy. If it feels too thick, add some reserved pasta water a little at a time. Mix until you reach the right consistency. Combining ingredients smoothly is vital. You want a rich and creamy sauce that hugs every strand of pasta. For the full recipe, check out the complete guide to making Marry Me Shrimp Pasta. To make Marry Me Shrimp Pasta even tastier, think about adding spices. Here are some great options: - Italian seasoning: A mix of herbs like oregano and basil. - Lemon pepper: Adds a zesty kick without too much heat. - Fresh herbs: Try basil or dill for a fresh taste. If you want more heat, adjust the red pepper flakes. Start with a little and add more until it suits your taste. A creamy sauce is key for this dish. Here are some tips to get it just right: - Use heavy cream for a rich texture. - If the sauce is too thick, add small amounts of reserved pasta water until it’s perfect. - Stir the sauce gently to keep it smooth. To avoid overcooked shrimp, cook them until they turn pink and opaque. This usually takes about 2-3 minutes per side. Remove them from the heat right away to keep them tender. Presentation matters! Here are some fun ways to serve your pasta: - Twirl the pasta on a fork and place it in the center of the plate. - Layer shrimp on top for a beautiful look. - Drizzle extra cream sauce around the edges for flair. For garnish, sprinkle chopped parsley over the dish. You can also add lemon zest for a bright finish. These small touches make your meal look gourmet and inviting. For the full recipe, check out the recipe section above. {{image_2}} If you want to make Marry Me Shrimp Pasta gluten-free, you can use gluten-free pasta. Many brands offer great options. Look for brown rice or quinoa pasta. These work well and taste good too. For dairy alternatives, try coconut cream instead of heavy cream. This gives a nice flavor and keeps it creamy. Nutritional yeast can replace Parmesan cheese for a dairy-free option. While shrimp is the star, you can mix it up. Try scallops or crab for a change. These seafood options add rich flavors to the dish. You can also use smaller shrimp if that's what you have. If you want more seafood, add mussels or clams. Make sure to cook them until they open. This adds a nice touch to your pasta. To boost nutrition, add more veggies to your pasta. Broccoli or zucchini are great choices. They cook quickly and taste delicious. Seasonal vegetables can also add flavor. In spring, use asparagus. In summer, try fresh corn or bell peppers. These add color and crunch to your meal. To keep Marry Me Shrimp Pasta fresh, store it in an airtight container. This helps keep moisture in and air out. Place it in the fridge if you plan to eat it in the next few days. For longer storage, you can freeze it. - Refrigeration tips: Store in the fridge for up to 3 days. Make sure it cools down before sealing. - Freezing guidelines: Freeze in a freezer-safe container for up to 2 months. Divide into portions for easy use later. Reheating properly is key to enjoying this dish again. You want to keep the shrimp tender and the sauce creamy. - How to maintain texture and flavor: Gently reheat in a skillet over low heat. Add a splash of cream or reserved pasta water to keep it moist. - Recommended cooking methods: You can also use a microwave. Heat in short bursts, stirring in between. This helps warm it evenly. Knowing how long your dish lasts helps avoid waste. - Duration for refrigerated storage: Marry Me Shrimp Pasta lasts about 3 days in the fridge. - Signs of spoilage: Look for off smells, discoloration, or a slimy texture. If you see these, it's best to throw it away. Making Marry Me Shrimp Pasta takes about 30 minutes. The prep time is around 15 minutes. You will need an extra 15 minutes to cook the dish. In that time, you can easily cook the pasta and sauté the shrimp. Yes, you can make this dish ahead of time. Cook the pasta and shrimp separately. Store them in airtight containers in the fridge. When you are ready to eat, just reheat the shrimp and sauce together. Then mix in the pasta. This way, you keep everything fresh and tasty. Marry Me Shrimp Pasta has a mild spice level. The red pepper flakes add a nice kick, but you can adjust this. If you want it less spicy, use less red pepper. If you enjoy heat, feel free to add more. You can make this dish just right for your taste buds. This blog post walked you through making Marry Me Shrimp Pasta. We covered the ingredients, equipment, and step-by-step instructions for cooking. You learned tips for enhancing flavors and achieving the best texture. I shared variations and how to store leftovers too. In making this dish, you can impress anyone with your cooking skills. Enjoy your delicious creation! Remember, each bite is a step closer to a great meal experience.

- Marry Me Shrimp Pasta

Elevate your dinner plans with this Marry Me Shrimp Pasta recipe that is both easy and irresistibly delicious! Imagine succulent shrimp combined with creamy fettuccine and a heavenly sauce that will leave everyone asking for seconds. Perfect for special occasions or a cozy dinner at home, this dish is sure to impress. Click now to discover the full recipe and bring this mouthwatering meal to your table!
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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 for spice level)

1 cup cherry tomatoes, halved

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

2 cups fresh spinach

Zest of 1 lemon

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 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 sauté until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

      Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant, then add the red pepper flakes and cherry tomatoes. Cook for another 3-4 minutes until the tomatoes begin to soften.

        Make the Cream Sauce: Reduce the heat to low, and pour in the heavy cream. Stir to combine, then add the grated Parmesan cheese, stirring until the sauce is smooth and creamy. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.

          Combine Everything: Add the spinach and cooked shrimp back into the skillet, stirring until the spinach wilts. Toss in the cooked fettuccine, adding lemon zest, and mix until everything is well coated in the creamy sauce. Taste and adjust seasoning with salt and pepper if needed.

            Serve: Plate the pasta and garnish with chopped parsley. Serve immediately while hot.

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