Marry Me Shrimp Recipe
A rich, silky shrimp dish cooked in a garlicky sun-dried tomato cream sauce brightened with lemon and basil. It’s luxurious, fast, and perfect for pasta, rice, polenta, or crusty bread. A true “say yes” kind of meal.
Servings: 4
Ingredients
- 1 ½ pounds large shrimp peeled and deveined (tails on or off)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional for warmth
- 2 tablespoons olive oil
- 1 small shallot finely chopped
- 2-4 cloves garlic finely chopped
- ½ teaspoon red pepper flakes use less for mild
- ½ cup sun-dried tomatoes drained and chopped
- 1 tablespoon tomato paste
- ¾ cup chicken broth or vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated parmigiano cheese
- 1 teaspoon homemade Italian seasoning
- 1 cup fresh spinach roughly chopped
- Zest of 1 lemon + 1 tablespoon lemon juice
- ¼ cup fresh basil leaves torn
- Salt and pepper to taste
Instructions
- Season & Sear the Shrimp: Pat shrimp dry and season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear shrimp 1–2 minutes per side until just opaque. Remove to a plate (they will finish cooking in the sauce).
- Build the Sauce: Reduce heat to medium. Add the shallot and sauté 2–3 minutes until soft. Add garlic and red pepper flakes; cook 30 seconds. Stir in sun-dried tomatoes and tomato paste; cook 1 minute to deepen flavor.
- Add Liquids & Cream: Pour in broth and simmer 2–3 minutes. Add heavy cream, parmigiano, and Italian seasoning. Stir until the cheese melts into a glossy sauce.
- Finish: Stir in spinach, lemon zest, lemon juice, and basil. Allow spinach to wilt into the sauce (2-3 minutes). Return shrimp to the pan and simmer 2–3 minutes until coated and cooked through. Taste and adjust seasoning.
- Serve: Serve immediately with pasta, rice, crusty Italian bread, or roasted potatoes.
Notes
Elena's Tips:
- Pat the shrimp very dry for the best sear.
- Don’t overcook shrimp—pull them early and finish in the sauce.
- Simmer the sauce gently; boiling can break dairy.
- Add parm off the heat if your sauce feels too hot—prevents clumping.
- Lemon zest is essential—it lifts the entire dish.
Nutrition
Serving: 4g | Calories: 535kcal | Carbohydrates: 15g | Protein: 37g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 299mg | Sodium: 2182mg | Potassium: 879mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2540IU | Vitamin C: 10mg | Calcium: 463mg | Iron: 3mg
