Marry Me Shrimp Pasta Recipe
Creamy shrimp pasta meets Bangladeshi-inspired spices in this Marry Me Shrimp Pasta. Turmeric, cumin, and green chili blend with garlic cream and sun-dried tomatoes for a comforting, nostalgic, yet modern fusion dish. Perfect for cozy weeknights or special dinners.
Ingredients
- 340 gm spaghetti or fettuccine
- 450 gm raw shrimp, peeled and deveined
- 3 tbsp olive oil or ghee
- 4 cloves garlic, minced
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds or powder
- 1 small green chili, finely chopped (adjust to taste)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley or cilantro for garnish
- Optional: lime wedges for serving
Instructions
- Boil pasta in salted water according to package instructions. Reserve 1/2 cup pasta water before draining.
- In a large pan, heat olive oil or ghee over medium heat. Add shrimp, season with salt, pepper, and turmeric. Cook until pink and curled, 2–3 minutes per side. Remove shrimp and set aside.
- In the same pan, sauté garlic, cumin, and green chili for 1–2 minutes until fragrant.
- Add sun-dried tomatoes and cook for another minute. Pour in heavy cream, stir, and simmer for 3–4 minutes.
- Stir in Parmesan cheese until the sauce is creamy. Return shrimp to the pan.
- Add cooked pasta and toss gently. Add reserved pasta water as needed for silky texture.
- Garnish with fresh parsley or cilantro and serve warm with lime wedges.
Video
Notes
Nutrition per Serving
- Calories: 480 kcal
- Protein: 28 g
- Carbohydrates: 42 g
- Dietary Fiber: 3 g
- Sugars: 3 g
- Fat: 22 g
- Saturated Fat: 11 g
- Cholesterol: 190 mg
- Sodium: 520 mg
- Using coconut milk instead of heavy cream reduces saturated fat slightly.
- Using whole-grain or gluten-free pasta alters fiber and carbohydrate content.
- Shrimp is high in protein and low in calories, making this dish rich but balanced.