Garlic Butter Noodles: Prepare to be amazed by a dish that’s both incredibly simple and unbelievably satisfying! Have you ever craved a comforting, flavorful meal that comes together in minutes? These noodles are the answer. Forget complicated recipes and hours in the kitchen; this is pure culinary bliss in a bowl.
While the exact origins of garlic butter noodles are debated, the concept of combining pasta with garlic and butter is a timeless classic found in various cultures. From Italian aglio e olio to Asian-inspired garlic noodles, the combination is universally loved. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly special.
What makes these noodles so irresistible? It’s the perfect balance of flavors and textures. The rich, savory garlic butter coats each strand of pasta, creating a luscious, silky texture. The garlic adds a pungent kick that’s balanced by the creamy butter, resulting in a symphony of flavors that dance on your palate. Plus, they’re incredibly versatile! Enjoy them as a quick lunch, a satisfying side dish, or even as a base for adding your favorite proteins and vegetables. Get ready to experience the magic of simple cooking with this recipe!
Ingredients:
- 1 pound linguine pasta
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil, plus more for garnish
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chopped fresh parsley
Preparing the Shrimp and Aromatics
- First, let’s get our shrimp ready. Make sure they are peeled and deveined. Pat them dry with a paper towel. This helps them get a nice sear when we cook them. Season the shrimp generously with salt and freshly ground black pepper. Don’t be shy!
- Now, grab your garlic. Mince those cloves finely. We want that garlic flavor to really infuse the dish. Set the minced garlic aside.
- Next, chop your sun-dried tomatoes. If they are packed in oil, make sure to drain them well first. I like to give them a rough chop, but you can make them smaller if you prefer. The sun-dried tomatoes add a wonderful sweetness and chewiness to the pasta.
- Prepare your fresh basil. Give it a good wash and then chop it up. We’ll use some of it in the sauce and some for garnish. Fresh basil is key to that “marry me” flavor! If you’re using parsley, chop that up too.
Cooking the Shrimp
- Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the shrimp.
- Add the shrimp to the skillet in a single layer. Don’t overcrowd the pan, or the shrimp will steam instead of sear. If necessary, cook the shrimp in batches.
- Cook the shrimp for about 2-3 minutes per side, until they are pink and opaque. Be careful not to overcook them, or they will become rubbery.
- Remove the shrimp from the skillet and set them aside. We’ll add them back in later.
Making the Sauce
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and red pepper flakes to the skillet. Cook for about 30 seconds, until the garlic is fragrant. Be careful not to burn the garlic, or it will become bitter.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor is hiding! Let the wine simmer for about 2-3 minutes, until it has reduced slightly.
- Add the sun-dried tomatoes and heavy cream to the skillet. Stir to combine.
- Bring the sauce to a simmer and cook for about 5-7 minutes, until it has thickened slightly. Stir occasionally to prevent sticking.
- Stir in the Parmesan cheese and chopped basil (and parsley, if using). Season with salt and freshly ground black pepper to taste. Remember, Parmesan cheese is salty, so taste the sauce before adding more salt.
Cooking the Pasta
- While the sauce is simmering, cook the linguine pasta according to package directions. Be sure to salt the pasta water generously. This is your only chance to season the pasta itself.
- Cook the pasta until it is al dente, meaning it is still slightly firm to the bite. We don’t want mushy pasta!
- Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! We’ll use it to adjust the consistency of the sauce.
- Drain the pasta and add it to the skillet with the sauce.
Assembling the Dish
- Toss the pasta with the sauce until it is well coated. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked shrimp back to the skillet and toss to combine.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil.
Tips and Variations
- Spice it up: If you like a lot of heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Add vegetables: Feel free to add other vegetables to the dish, such as spinach, mushrooms, or asparagus. Sauté them in the skillet before adding the garlic.
- Use different pasta: If you don’t have linguine, you can use other types of pasta, such as fettuccine, spaghetti, or penne.
- Make it lighter: For a lighter version of the dish, you can use half-and-half instead of heavy cream.
- Add lemon: A squeeze of fresh lemon juice at the end adds a bright, zesty flavor.
- Make it ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce before adding the pasta and shrimp.
- Shrimp size matters: I prefer using large shrimp for this recipe, but you can use smaller shrimp if you prefer. Just adjust the cooking time accordingly.
- Don’t overcook the shrimp: Overcooked shrimp are tough and rubbery. Cook them just until they are pink and opaque.
- Fresh is best: Use fresh garlic, basil, and Parmesan cheese for the best flavor.
- Taste as you go: Taste the sauce as you are making it and adjust the seasonings as needed.
Serving Suggestions
This Marry Me Shrimp Pasta is delicious on its own, but it also pairs well with a simple side salad or some crusty bread for dipping in the sauce. A glass of white wine, such as Pinot Grigio or Sauvignon Blanc, is the perfect accompaniment.
Storage Instructions
Leftover Marry Me Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The sauce may thicken as it sits, so you may need to add a little water or milk to thin it out.
Nutritional Information (Approximate)
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 600-700 per serving
- Fat: Approximately 30-40 grams per serving
- Protein: Approximately 30-40 grams per serving
- Carbohydrates: Approximately 60-70 grams per serving
Why This Recipe Works
This recipe works because it combines simple, high-quality ingredients to create a dish that is bursting with flavor. The shrimp is perfectly cooked and seasoned, the sauce is rich and creamy, and the pasta is cooked to al dente perfection. The combination of garlic, sun-dried tomatoes, Parmesan cheese, and fresh basil creates a symphony of flavors that will tantalize your taste buds. And the best part is, it’s easy to make! Even if you’re not an experienced cook, you can easily whip up this dish in under 30 minutes.
Troubleshooting
- Sauce is too thick: Add a little reserved pasta water or milk to thin it out.
- Sauce is too thin: Simmer the sauce for a few more minutes to allow it to thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to thicken it quickly.
- Shrimp is overcooked: Be careful not to overcook the shrimp. Cook them just until they are pink and opaque. If you accidentally overcook the shrimp, you can try adding them to the sauce at the very end to prevent them from drying out further.
- Pasta is mushy: Be sure to cook the pasta to al dente. If you accidentally overcook the pasta, you can try rinsing it with cold water to stop the cooking process.
- Garlic is burnt: Be careful not to burn the garlic. If it starts to brown too quickly, reduce the heat or add a little water to the skillet. If the garlic is burnt, you’ll need to start over with fresh garlic.
Variations for Dietary Restrictions
- Gluten-free: Use gluten-free pasta.
Conclusion:
This isn’t just another pasta dish; it’s a flavor explosion waiting to happen! From the creamy, sun-dried tomato infused sauce to the perfectly cooked shrimp, every bite of this Marry Me Shrimp Pasta is an absolute delight. I truly believe this recipe is a must-try for anyone looking to impress, comfort, or simply treat themselves to something extraordinary. The ease of preparation combined with the incredible taste makes it a weeknight winner and a weekend showstopper all in one.
But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to get creative and make it your own. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you’re not a fan of shrimp, chicken or scallops work beautifully as substitutes. Want to add some extra veggies? Spinach, asparagus, or even roasted red peppers would be fantastic additions. And for those who are dairy-free or looking for a lighter option, you can substitute the heavy cream with coconut cream or a cashew-based cream sauce the results are still incredibly delicious!
Serving suggestions are endless. I love to serve this pasta with a simple side salad and some crusty bread for soaking up all that glorious sauce. A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, complements the dish perfectly. For a more casual meal, serve it family-style in a large bowl and let everyone dig in. And if you happen to have leftovers (though I doubt you will!), they’re just as delicious the next day.
I’ve made this Marry Me Shrimp Pasta countless times, and it’s always a hit. It’s the kind of dish that people rave about and ask for the recipe. It’s the kind of dish that makes you feel good from the inside out. It’s the kind of dish that might just get you a proposal (okay, maybe not, but it’s definitely worth a shot!).
So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. This recipe is designed to be simple and straightforward, so even if you’re a beginner cook, you’ll be able to whip up a restaurant-quality meal in no time.
And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and stories in the comments below. I’m always excited to see how people put their own spin on my recipes. Let me know if you have any questions, too I’m happy to help in any way I can. I truly hope you enjoy this Marry Me Shrimp Pasta as much as I do. Happy cooking!
Marry Me Shrimp Pasta: The Ultimate Recipe for Romance
Creamy tomato-based pasta with succulent shrimp, garlic, red pepper flakes, and Parmesan cheese. A quick and easy dish guaranteed to impress.
Ingredients
- 1 pound fettuccine pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
“`html- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, melt butter in a large skillet over medium heat.
- Add garlic and red pepper flakes and cook for 1 minute, or until fragrant.
- Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Pour in chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes, or until sauce has thickened slightly.
- Stir in Parmesan cheese, sun-dried tomatoes, and basil. Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat. If needed, add reserved pasta water to thin out the sauce.
- Serve immediately, garnished with extra Parmesan cheese and basil, if desired.
“`
Notes
- For a richer flavor, use heavy cream instead of half-and-half.
- Add a splash of white wine to the sauce for extra depth.
- Garnish with extra red pepper flakes for added spice.
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