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Creamy marry me shrimp pasta with shrimp, cavolo nero, sun-dried tomatoes, and parmesan in a skillet.
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5 from 1 vote

Marry Me Shrimp Pasta

This marry me shrimp pasta is creamy and light, with prawns that cook in minutes and a sauce that comes together while the pasta boils.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Italian
Servings: 4
Calories: 717kcal
Author: Mimi Harrison

Ingredients

  • 200 g king prawns, peeled and raw
  • 75 g sun-dried tomatoes, roughly chopped
  • 1 onion, finely diced
  • 5 cloves of garlic, finely chopped
  • 400 g pasta of choice
  • 75 g cavoli nero, destemmed and chopped
  • 300 ml single cream
  • 70 g parmesan or pecorino, finely grated
  • Juice of half a lemon
  • Fresh Basil, torn to serve

Cupboard Essentials

  • 1 tbsp sun-dried tomato oil
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • Optional red pepper flakes
Metric - US Standard

Instructions

  • Start by coating the prawns in 1 tsp smoked paprika. Preheat your pan over a high heat, then add the sun-dried tomato oil and prawns. Season with salt and fry the prawns for 1 minute on each side.
  • Set aside and reduce the heat to low/medium. Add the onion, sun-dried tomatoes and garlic into the pan. Cook for around 6 minutes, seasoning with salt, pepper and optional red pepper flakes.
  • During this time, add your pasta to heavily salted boiling water. Setting the timer to the packet time minus 2 minutes.
  • Add the remaining smoked paprika and the cayenne pepper, cook for a minute before adding the cream and cavolo nero. Stir to combine and heat over medium/low.
  • Transfer the al dente pasta into the sauce along with the prawns and a ladle or two of pasta water. Stir to combine and add half of the parmesan and lemon juice.
  • Once the sauce has thickened and is coating the pasta nicely, serve in bowls and top with the remaining parmesan, fresh basil and extra crack of black pepper. Enjoy!

Notes

  • The prawns only need a quick sear, about a minute per side. As soon as they curl, lift them out of the pan.
  • don’t forget the pasta water. It binds the sauce and gives it a silky finish. Add it a little at a time until the pasta looks glossy and coated.
  • You can even make the onion, garlic, and sun-dried tomato base ahead. It stores well in the fridge.
  • Don’t skip the lemon and basil on top. They brighten the whole dish, cutting through the richness so the cream doesn’t overwhelm.

Nutrition

Calories: 717kcal | Carbohydrates: 84g | Protein: 34g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g