Creamy Parmesan Shrimp Pasta

This indulgent shrimp pasta has earned its "Marry Me" status for good reason—it's the dish I make when I want to impress without spending hours in the kitchen. Creamy, garlicky, and loaded with perfectly cooked shrimp, it strikes that perfect balance between elegant and comforting.

I first made this for my husband on our third date, and he proposed six months later. While I can't promise the same results, this pasta has a magical way of making ordinary evenings feel special.

Ingredients

• Large shrimp peeled and deveined. Look for fresh or properly thawed shrimp with a clean ocean scent for the best flavor
• Pasta of your choice. Longer pasta shapes like spaghetti or fettuccine grab the sauce beautifully but any shape works
• Olive oil. Use a good quality one as it forms the flavor base for the sauce
• Fresh garlic minced. Always use fresh for this recipe the flavor difference is noticeable
• Heavy cream. Creates that luxurious mouthfeel that makes this dish memorable
• Chicken broth. Adds depth and thins the sauce to perfect consistency
• Parmesan cheese freshly grated. Prepackaged grated cheese contains anticaking agents that prevent proper melting
• Italian seasoning. A time saving blend that adds complexity with minimal effort
• Salt and pepper. Diamond Crystal kosher salt and freshly ground black pepper make all the difference
• Fresh herbs for garnish. They add bright color and a fresh flavor contrast

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Cook the pasta according to package directions until just al dente about one minute less than the package suggests. Before draining reserve a full cup of starchy pasta water this is liquid gold for adjusting your sauce later. Drain pasta but do not rinse as the starch helps the sauce adhere.

Cook the Shrimp

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Season your shrimp generously with salt and fresh ground pepper on both sides. Place them in the hot oil without overcrowding giving them space to sear properly. Cook for exactly 2 minutes on the first side until they begin to turn pink and opaque around the edges. Flip and cook just 1 more minute until fully pink but still tender. Immediately remove to a plate to prevent overcooking.

Make the Sauce

Using the same skillet with all those wonderful shrimp flavors add the minced garlic. Cook for just 30 seconds stirring constantly to prevent burning. The garlic should become fragrant but not brown which would make it bitter. Immediately pour in the broth and cream to stop the garlic from cooking further. Stir to combine scraping up any flavorful bits from the bottom of the pan. Bring to a gentle simmer not a full boil which can cause the cream to separate.

Add Cheese and Seasoning

Reduce heat to low and gradually sprinkle in the Parmesan while whisking constantly. This gradual addition ensures a smooth sauce without clumping. Once incorporated stir in the Italian seasoning allowing the herbs to bloom in the warm sauce. Taste the sauce and adjust with salt and pepper remembering that Parmesan adds saltiness so start conservatively.

Combine Pasta and Shrimp

Add the cooked pasta directly to the sauce in the skillet and toss continuously until every strand is coated. Return the shrimp to the pan along with any accumulated juices. Gently fold everything together allowing the flavors to meld. If the sauce seems too thick add the reserved pasta water a few tablespoons at a time until you reach the perfect silky consistency that clings to the pasta.

Serve

Divide the pasta among warmed plates twirling it into beautiful nests. Arrange the shrimp evenly among portions. Sprinkle freshly chopped herbs over the top for a pop of color and fresh flavor. Serve immediately while the sauce is still creamy and the pasta hot. A final light dusting of Parmesan never hurts.

Save This

I learned from my Italian grandmother that the quality of your Parmesan makes or breaks this dish. She always insisted on Parmigiano Reggiano freshly grated at the table a tradition I maintain whenever I make this special pasta.

Make Ahead Options

While this dish is best enjoyed fresh you can prepare components ahead of time. Clean and devein shrimp up to 24 hours in advance storing them covered in the refrigerator. Measure out all other ingredients and have them ready to go. The actual cooking process takes less than 30 minutes making this doable even on busy weeknights when you prep ahead.

Perfect Wine Pairings

This creamy pasta calls for a wine that can complement its richness while providing enough acidity to cut through the cream. A crisp Pinot Grigio or unoaked Chardonnay works beautifully with the delicate shrimp. If you prefer red a light Pinot Noir won't overpower the dish. I once served this with a glass of prosecco for a celebration dinner and the bubbles created a delightful contrast with the creamy sauce.

Dietary Modifications

This indulgent dish can be adapted for various dietary needs. For a lighter version substitute half and half for heavy cream and use whole wheat pasta for more fiber. Lactose sensitive guests can enjoy this with lactosefree cream and aged Parmesan which contains minimal lactose. For gluten concerns simply switch to your favorite glutenfree pasta the sauce works perfectly with any pasta type.

Cultural Context

This style of pasta has roots in Italian American cuisine where cream sauces became more prominent than in traditional Italian cooking. The "Marry Me" name comes from the idea that it's so delicious it might inspire a proposal just like in the movie where a similar pasta sealed the deal. I love sharing this bit of culinary folklore when serving this to guests it always sparks conversation around the table.

Common Queries

→ Can I use frozen shrimp for this pasta dish?

Yes, frozen shrimp works perfectly! Just thaw completely before cooking, then pat dry with paper towels to ensure proper browning. For best results, use large or jumbo shrimp as they're less likely to overcook in the time it takes to develop a nice sear.

→ What pasta shapes work best with this creamy sauce?

Long pasta shapes like fettuccine, linguine, or spaghetti are ideal as they hold the creamy sauce beautifully. Ribbon-like pasta provides maximum surface area for the sauce to cling to. However, shapes with ridges or curves like penne or fusilli also work well by trapping the sauce in their nooks.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half or whole milk for the heavy cream. You can also reduce the amount of Parmesan and compensate for lost creaminess by adding a tablespoon of cornstarch slurry. Increasing the proportion of broth to cream will maintain flavor while reducing calories.

→ Why is saving pasta water important for this dish?

The starchy pasta water is crucial for achieving the perfect sauce consistency. The dissolved starches help emulsify the fats from the cream and cheese, creating a silky texture that clings to the pasta instead of separating. It also allows you to thin the sauce if it becomes too thick without diluting the flavor.

→ What can I serve alongside this shrimp pasta?

This rich pasta pairs beautifully with light sides. Consider a simple arugula salad with lemon vinaigrette, roasted asparagus, or garlic bread for soaking up extra sauce. For wine pairing, a crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and seafood flavors perfectly.

→ How do I prevent overcooking the shrimp?

Cook shrimp just until they turn pink and form a C-shape (about 2-3 minutes per side). They'll continue cooking slightly when returned to the hot sauce. Look for opaque flesh with a slight translucence at the center. Remember that shrimp cook very quickly, and overcooked shrimp become rubbery and tough.