Golden Grace Kitchen Marry Me Shrimp Pasta

I previously made a marry me chicken and even a Tuscan-style version that did very well out there. So you know what? We’re going to keep true to that flavor profile — those sundried tomatoes, that creamy sauce — but this time we’re switching it up. We’re moving from chicken to shrimp. This is my take on golden grace kitchen marry me shrimp pasta, and let me tell you right now — this marry me shrimp pasta recipe is one of those quick weeknight meals that feels restaurant-level but comes together right on your stove top.

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Start with the Pasta

First things first, let’s get that water going. I like to put my pot right on the strongest burner — get it super hot, super quick. A couple pinches of salt go into the water. Once it comes up to a boil, we’re dropping in fettuccini noodles. You only need about 8 ounces. Cook them according to the package directions and aim for al dente. For me, that’s about 12–13 minutes.

Don’t forget this step — before draining, always save about a cup of that starchy pasta water. That right there is liquid gold. It helps the sauce cling to the noodles and keeps everything creamy without drowning it.

Seasoning the Shrimp

Now let’s talk shrimp. I’m using large shrimp — about 8 to 12 count — peeled, deveined, tails off. Pat them dry first. That’s key.

Drizzle a little garlic-infused extra virgin olive oil over the top. Then hit it with Italian seasoning — about a teaspoon, maybe a little more if you like. Move it around so everything is coated. Shrimp are super fleshy and absorbent, so they soak up flavor quickly.

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Here’s a small twist from my previous versions: instead of bacon sea salt, I’m using a pinch of smoked paprika along with a light sprinkle of sea salt. It still gives that depth, but it leans into the seafood flavor instead of overpowering it.

Let the shrimp sit for a few minutes while you prep everything else. We’re not doing a long marinade — just enough to wake those flavors up.

Sear the Shrimp Just Right

Heat a pan over medium heat with a drizzle of that same garlic-infused olive oil. Once you see that shimmer in the pan, you know it’s ready.

Lay the shrimp flat in a single layer. Don’t crowd them. These only take about 3–4 minutes total. You’ll see them turn pink and start curling up slightly. Flip once. Maybe twice. But don’t overcook them — nobody wants chewy shrimp.

As soon as they’re just cooked through, pull them out and set them aside. We’re adding them back at the end so they stay tender.

Building That Creamy Tuscan-Style Sauce

In the same pan, lower the heat. Add a little more olive oil if needed, then toss in chopped sundried tomatoes. Let those warm up and release their oils. That smell? That’s where the magic starts.

Next comes fresh minced garlic. I like to press it directly over the tomatoes so it doesn’t hit the pan and burn. Keep it low and controlled. Stir gently.

Pour in about ½ cup of chicken stock and raise the heat slightly so it starts to simmer. Scrape up any fond from the bottom — that’s flavor.

Now add the heavy cream. This is where everybody gets excited. Stir it in and let it gently bubble. Reduce heat to low.

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Grate in about ¾ cup of fresh parmesan cheese. Stir slowly — parmesan can thicken fast. We’re going low and slow here.

Add red chili flakes for a little bite. Then zest a bit of lemon right over the sauce. Finish with a light squeeze of fresh lemon juice. It brightens everything up and balances that cream.

Bring It All Together

Once the sauce is smooth and creamy, add your drained fettuccini straight into the pan. Toss it gently so every strand gets coated.

If it looks too thick, this is where that reserved pasta water comes in. Add a splash at a time and stir. Watch how it transforms — glossy, silky, perfectly coated. You don’t want it swimming in sauce. You want it wrapped in it.

Finally, return the shrimp to the pan. Let them warm through for just a minute in the sauce. Not long — just enough to bring everything together.

A Little Variation That Makes It Ours

For this version, I like to finish with freshly chopped parsley and an extra light dusting of parmesan. Sometimes I’ll even add a small handful of baby spinach right at the end and let it wilt into the sauce. It adds color and a subtle freshness without changing the core flavor.

That small addition gives this marry me shrimp recipe its own identity while still keeping that creamy Tuscan-inspired base everyone loves.

Serve It While It’s Hot

Plate it up immediately. Twirl the pasta, lay those shrimp right on top, spoon a little extra sauce over everything, and maybe hit it with one more tiny squeeze of lemon.

This golden grace kitchen marry me shrimp pasta is creamy, garlicky, slightly tangy from the lemon, and rich from the parmesan. It’s bold but balanced. It’s quick but feels special. And honestly? It’s one of those meals that might actually earn you a proposal.

Quick enough for a weeknight. Elegant enough for company. And simple enough that once you make it once, you won’t even need to look at the recipe again.

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