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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 tablespoons chopped chili peppers ** see note sriracha, hot sauce, or to taste
  • 1/2 cup grated Parmesan cheese

Optional:

  • Fresh parsley for garnish

Instructions

  • Cook the 12 ounces linguine pasta according to package instructions to al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  • Mix the 1 pound large shrimp with Kosher salt and pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning, 1 teaspoon onion powder. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook for 2 minutes. Stir and continue to cook for 2-3 minutes. Once the shrimps are done, remove them from the pan and set aside.
    Close-up of shrimp coated in seasoning, ready to be cooked.
  • In a small jug, whisk 2 tablespoons cornstarch with 1/4 cup of the 1 1/2 cup almond milk until smooth. Stir this mixture into the remaining milk and mix with the 2 tablespoons chopped chili peppers ** see note. Season with salt to your taste.
    Pouring almond milk mixture into a skillet with sautéed garlic and oil.
  • Add all the milk mixture to the preheated pan together with the pasta water. Stir continuously at the bottom of the pan to deglaze and allow the sauce to heat up and thicken. It should take about 3-4 minutes.
  • Once the sauce is thickened, stir in the cooked pasta and shrimp.
    Cooked linguine added to the creamy sauce in the skillet.
  • Serve pasta immediately with 1/2 cup grated Parmesan cheese and garnish with Fresh parsley, if desired.
    Tongs lifting a shrimp from the pasta to show detail and texture.

Notes

Note: 

I used Chili Peppers instead of sun-dried tomatoes for this dish. You can replace the chili with 3-4 tablespoons of chopped sun-dried tomatoes. The ones packed in oil in a jar have a stronger taste than the dried ones in packets.

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