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To make Marry Me Shrimp Pasta, you will need: - 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup unsweetened coconut milk - 1/2 cup sun-dried tomatoes, chopped - 1/2 cup freshly grated Parmesan cheese - 1 cup fresh spinach - Zest of 1 lemon - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients work together to create rich flavors. The fettuccine acts as a perfect base. The shrimp gives a sweet, ocean taste. Coconut milk adds creaminess without dairy. You can use either fresh or frozen shrimp. Fresh shrimp tastes great and offers a firm texture. Look for shrimp that smells clean and briny. Frozen shrimp is convenient and often just as good. It stays fresh longer. Just thaw it before cooking, and ensure it is peeled and deveined. For both types, medium to large shrimp work best for this dish. If you're missing an ingredient, don’t worry! Here are some swaps: - Pasta: Use any pasta like spaghetti or penne. - Shrimp: Substitute with chicken or tofu for a different protein. - Coconut milk: Almond or cashew milk can work but may change the flavor. - Parmesan: Nutritional yeast is a great vegan alternative. - Spinach: Kale or arugula can add a different taste. These options let you customize the dish based on what you have at home. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water. Next, cook the fettuccine pasta according to the package instructions. This usually takes around 8-10 minutes. Stir it occasionally to prevent sticking. When the pasta is al dente, drain it, but save about 1/2 cup of the pasta water. This water will help adjust the sauce later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for about 30 seconds until the garlic smells good. Then, add the 1 pound of shrimp to the skillet. Cook the shrimp for 2-3 minutes on each side. They should be pink and opaque when done. Remove the shrimp and set them aside. In the same skillet, pour in 1 cup of unsweetened coconut milk. Bring it to a simmer. Next, add 1/2 cup of chopped sun-dried tomatoes. Let this cook for about 5 minutes until the sauce thickens slightly. Now, it’s time to bring everything together. Add the drained fettuccine to the skillet with the sauce. Toss the pasta to coat it well. If the sauce seems too thick, add some of the reserved pasta water until it feels just right. Stir in 1/2 cup of grated Parmesan cheese, 1 cup of fresh spinach, and the zest of 1 lemon. Mix everything until the spinach wilts. Finally, return the cooked shrimp to the skillet and season with salt and pepper. Toss everything together and heat it through. Serve immediately for a delightful meal. To cook shrimp just right, start with fresh or thawed shrimp. Heat your skillet first. Add olive oil and minced garlic. Cook the garlic for about 30 seconds. Then, add the shrimp. Cook them for 2-3 minutes on each side. They should turn pink and opaque. Avoid overcooking! Overcooked shrimp can become tough and rubbery. Remember, they cook quickly, so stay close to your pan. If you love spice, add more red pepper flakes. Start with one teaspoon, then taste. You can always add more, but you can’t take it away! If you prefer a milder dish, reduce the flakes or leave them out. For a different kick, try adding black pepper or even a splash of hot sauce. Taste as you go. This way, you get a dish that fits your taste buds perfectly. To boost the flavor of your dish, use fresh ingredients. Fresh spinach, sun-dried tomatoes, and lemon zest make a big difference. You can also add herbs like basil or parsley for a fresh touch. A squeeze of lemon juice right before serving brightens the dish. Finally, make sure to season well with salt and pepper. Taste at each step to adjust the seasoning. This will help you create a dish everyone loves! Pro Tips Perfectly Cooked Shrimp: Avoid overcooking the shrimp by removing them from the skillet as soon as they turn pink and opaque. They will continue to cook slightly after being removed from heat. Thick Sauce Tip: If your sauce becomes too thick, gradually add the reserved pasta water until you achieve the desired consistency. This will help maintain the creaminess of the dish. Fresh Ingredients: Use fresh spinach and high-quality sun-dried tomatoes for the best flavor. Fresh ingredients elevate the dish and make a noticeable difference. Garnish for Flavor: Always finish your dish with a squeeze of fresh lemon juice and a sprinkle of basil. This adds brightness and enhances the overall flavor profile. {{image_2}} You can swap out fettuccine for different pasta types. Try spaghetti, penne, or even gluten-free pasta. Each type gives a unique texture. Just cook it according to its package instructions. This keeps the dish easy and fun. To make this dish vegetarian, replace the shrimp with mushrooms or zucchini. They add great texture and taste. For a vegan twist, use tofu or chickpeas. Substitute coconut milk with a plant-based cream. This keeps the flavor rich and creamy without any animal products. You can change the sauce to fit your taste. Use Alfredo or a marinara sauce if you like. You can also add more veggies like bell peppers or asparagus. Adding capers or olives brings extra flavor and depth. Mix and match to create your perfect dish. Store any leftover Marry Me Shrimp Pasta in an airtight container. This keeps the pasta fresh. Place it in the fridge within two hours of cooking. It will last for up to three days. If the pasta sits out longer, it can spoil. To reheat the pasta, use a skillet or microwave. If using a skillet, add a splash of water. Heat over medium heat while stirring gently. If using a microwave, place it in a bowl with a lid. Heat in 30-second intervals, stirring in between. This helps it heat evenly. You can freeze Marry Me Shrimp Pasta for later. Place it in a freezer-safe container. Use parchment paper to separate layers if needed. It will last for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. You can serve Marry Me Shrimp Pasta with a simple side salad. A fresh green salad pairs well. Add a light vinaigrette for a nice touch. Garlic bread is another great option. It helps soak up the delicious sauce. You might also enjoy a glass of white wine. A crisp Sauvignon Blanc enhances the meal. Yes, you can prepare this dish ahead of time. Cook the pasta and shrimp, but don’t mix them yet. Store them separately in the fridge. When you are ready to eat, reheat the shrimp and mix it with the pasta and sauce. This method keeps everything fresh and tasty. Just be careful not to overcook the shrimp when reheating. Yes, canned coconut milk works well in this recipe. It adds a creamy texture and great flavor. Choose unsweetened coconut milk for the best results. You can find it in most grocery stores. Just pour it into your skillet as directed. This swap saves time and still gives you a rich sauce. You learned how to make Marry Me Shrimp Pasta with fresh ingredients, step-by-step instructions, and tips. You can explore fun variations like different pastas or sauces. Don't forget storage methods for leftovers and reheating. Cooking should be fun and easy. Now, you have the tools to impress your family and friends with this tasty dish. Enjoy creating meals that bring smiles and happy moments. Your kitchen is ready for adventure!

Marry Me Shrimp Pasta

A delicious shrimp pasta dish that is sure to impress.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 cup unsweetened coconut milk
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup fresh spinach
  • 1 unit zest of lemon
  • to taste unit salt and pepper
  • for garnish unit fresh basil leaves

Instructions
 

  • Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of the pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
  • Add the shrimp to the skillet. Cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, pour in the coconut milk and bring to a simmer. Stir in the sun-dried tomatoes, and let it cook for about 5 minutes until slightly thickened.
  • Add the cooked fettuccine to the skillet, tossing to coat in the sauce. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
  • Stir in the grated Parmesan cheese, fresh spinach, and lemon zest. Mix until the spinach wilts and everything is well combined.
  • Return the shrimp to the skillet, and season with salt and pepper to taste. Give it a final toss to combine and heat through.
  • Remove from heat and serve immediately.

Notes

Serve the pasta in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese. Drizzle with a squeeze of lemon for an added fresh flavor.
Keyword coconut milk, pasta, quick meal, shrimp