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A pan with creamy pasta topped with cooked shrimp and sprinkled with cheese.
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Marry Me Shrimp Pasta

Creamy Marry Me Shrimp Pasta with sun-dried tomatoes, garlic, and parmesan. A rich, garlicky skillet dinner with a hint of chili heat.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

Ingredients

  • 12 ounces linguine pasta gluten free if needed
  • 1 pound large shrimp peeled and deveined
  • Kosher salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil or avocado oil
  • 1 1/2 cup almond milk or any milk
  • 2 tablespoons cornstarch
  • 2-3 tablespoons chopped chili peppers sriracha, hot sauce sauce, or to taste
  • 1/2 cup grated Parmesan cheese

Optional:

  • Fresh parsley for garnish

Instructions

  • Toss 1 pound large shrimp with Kosher salt and pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon onion powder. Heat 2 tablespoons olive oil in a skillet over medium heat, then cook shrimp in a single layer for 2 minutes. Stir and cook another 2-3 minutes until pink and cooked through. Remove and set aside.
    Close-up of shrimp coated in seasoning, ready to be cooked.
  • In a small jug, whisk 2 tablespoons cornstarch into ¼ cup of almond milk (from 1 1/2 cup almond milk). Stir in the remaining almond milk, 2-3 tablespoons chopped chili peppers, and a pinch of salt. Pour into the same skillet and scrape up any browned bits.
    Pouring almond milk mixture into a skillet with sautéed garlic and oil.
  • Add the reserved ½ cup of pasta water to the skillet. Stir constantly and let the sauce simmer for 3-4 minutes until it thickens up. Add the cooked 12 ounces linguine pasta and gently toss to coat.
    Cooked linguine added to the creamy sauce in the skillet.
  • Return the shrimp to the skillet and stir to combine. Serve immediately with 1/2 cup grated Parmesan cheese and Fresh parsley, if you like.
    Overhead view of shrimp and pasta garnished with grated parmesan.

Notes

Tips

  • Pat shrimp dry before cooking for a better sear.
  • Whisk cornstarch into cold almond milk to avoid clumps.
  • Stir the sauce continuously as it thickens.
  • Add pasta water slowly - just enough to loosen the sauce.

Storage

  • Store leftovers in the fridge for up to 3 days in an airtight container.
  • Reheat gently with a splash of milk or water to bring the sauce back.
  • Freezing isn’t ideal, but can work short-term - freeze for up to 1 month and thaw overnight in the fridge.

Nutrition

Calories: 547kcal | Carbohydrates: 72g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 1571mg | Potassium: 385mg | Fiber: 4g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 11mg | Calcium: 314mg | Iron: 2mg