Description
Marry Me Pasta is a creamy, flavorful pasta dish featuring a luscious sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, and a touch of red pepper flakes for a subtle kick. This comforting recipe is easy to prepare on the stovetop and can be elevated with optional sautéed chicken or shrimp. Finished with fresh basil and a hint of lemon zest, it’s perfect for a cozy weeknight dinner or impressing guests with minimal effort.
Ingredients
Scale
Pasta
- 12 oz (340 g) of spaghetti or your favorite pasta
Sauce
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 cup (240 ml) of heavy cream
- 1/2 cup (120 ml) of chicken broth
- 1 cup (100 g) of grated Parmesan cheese
- 1/2 cup (120 g) of sun-dried tomatoes, chopped
- 1 teaspoon of red pepper flakes
- Salt and pepper to taste
Finishing
- 1/2 cup (60 g) of fresh basil leaves, chopped
- Optional: sautéed chicken breast or shrimp
- Optional: lemon zest for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside to be added later.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Create the sauce base: Pour in the heavy cream and chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer to prepare for adding cheese.
- Melt in Parmesan: Gradually add the grated Parmesan cheese while stirring continuously until the cheese melts fully and the sauce becomes smooth and creamy.
- Add sun-dried tomatoes and spice: Stir in the chopped sun-dried tomatoes and red pepper flakes. Allow the sauce to simmer gently for 2 to 3 minutes to develop the flavors.
- Season and add protein: Season the sauce with salt and pepper to taste. If desired, incorporate sautéed chicken breast or shrimp for extra protein at this stage.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss vigorously to ensure every strand is thoroughly coated with the rich sauce.
- Stir in fresh basil: Mix in the chopped basil leaves, keeping a few fresh leaves aside for garnishing before serving.
- Serve and garnish: Serve the pasta hot, garnished with the reserved basil leaves and an optional sprinkle of lemon zest to add brightness to the dish.
Notes
- For a vegetarian version, omit chicken broth and replace with vegetable broth.
- Sun-dried tomatoes packed in oil work best for flavor; if dry, rehydrate in warm water first.
- Adjust red pepper flakes to your preferred level of spiciness.
- The sauce thickens as it cools; reheat gently with a splash of broth or cream if needed.
- Leftovers can be refrigerated for up to 3 days; reheat on stovetop to maintain creaminess.
- Adding sautéed mushrooms or spinach can add extra vegetables and nutrients.
