Easy Marry Me Shrimp Recipe
Make Easy Marry Me Shrimp Recipe tonight: creamy sun-dried tomato shrimp served over pasta or polenta for an effortless dinner.
Ingredients
- 1½ lbs (0.68 kg) shrimp, peeled, deveined, rinsed
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp Italian herb blend
- 1 tbs butter
- 1 tbs olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 1/2 cup (118.29 ml) white wine
- 5 oz (0.14 kg) sun-dried tomatoes, drained, sliced
- 1⅓ cups (0.32 l) half & half
- Salt and pepper, to taste
- 1/2 cup (50 g) grated parmesan cheese
- 1 large handful baby spinach
Instructions
Step 1: Season the shrimp
Pat the shrimp dry thoroughly with paper towels so they sear instead of steaming. Toss them gently in a small bowl with 1/2 tsp salt, 1/2 tsp paprika and 1/2 tsp Italian herb blend until each shrimp is evenly coated; set them aside on a shallow plate while you heat the pan.
Step 2: Sear the shrimp
Warm a skillet with 1 tablespoon butter and 1 tablespoon olive oil until shimmering. Add the seasoned shrimp in a single layer and sear quickly, about 1–2 minutes per side, until the edges just turn translucent and the exterior shows a faint golden sear. Transfer the shrimp back to a clean plate and keep them separate so they don’t overcook.
Step 3: Sauté the onion
In the same skillet, drop in the diced small onion and cook over medium heat for 3–4 minutes until soft and slightly translucent, stirring and scraping up the fond to capture those browned bits of flavor. If the pan seems dry, add a tiny drizzle of olive oil to keep the onions glossy and sweet.
Step 4: Add garlic and deglaze with wine
Stir the minced garlic into the softened onions and cook for just 30 seconds until fragrant. Pour in the 1/2 cup white wine to deglaze the pan, letting it bubble and lift the caramelized bits for about a minute, then fold in the drained, sliced sun-dried tomatoes so their concentrated sweetness blends with the wine.
Step 5: Build the cream sauce
Pour in the 1 1/3 cups half & half, then sprinkle in the grated parmesan, a pinch of salt and a few turns of black pepper. Stir thoroughly so the cheese begins to melt into the cream, turning the liquid into a glossy, pale-golden sauce speckled with tomato and onion.
Step 6: Simmer to thicken
Bring the cream mixture to a gentle simmer, stirring occasionally for a few minutes so the sauce reduces and clings to the spoon—look for a velvety, lightly thickened consistency that will coat the shrimp without becoming heavy.
Step 7: Fold in spinach and shrimp
Remove the skillet from heat and immediately add the large handful of baby spinach and the seared shrimp back into the warm sauce. Stir gently just until the spinach wilts and the shrimp are warmed through, each piece coated in glossy cream with flecks of tomato and black pepper.
Step 8: Final toss and serve
Lift the skillet slightly to let the sauce pool, give a final gentle toss so every shrimp is lacquered in the sauce and the spinach is evenly distributed. Finish with an extra scatter of grated parmesan and a final twist of fresh black pepper, then set the hot skillet on the countertop to present directly from pan.
Notes
- Pat shrimp very dry before searing to get a good crust.
- Use freshly grated parmesan for a smoother sauce.
- Rewarm gently with a splash of milk or water to loosen the sauce.
- Sear shrimp in batches if needed to avoid overcrowding.
- Taste and adjust salt after adding parmesan since the cheese adds saltiness.