Marry Me Pasta with tiger prawns – creamy, full of flavour and ready in no time.
Here is a luxurious take on a true comfort-food classic – Marry Me Pasta – this time with juicy tiger prawns and a rich, creamy sauce with Parmesan, garlic and sun-dried tomatoes.
Marry Me Pasta was originally an American recipe that became known as Marry Me Chicken – with the claim that the dish was so good you would be proposed to on the spot. Since then the sauce has been used for everything from pasta to fish – and this version with prawns is simply wonderful.
You will find my recipe for the classic Marry Me Chicken here.
The base of the sauce is cream, a little white wine, garlic, plenty of Parmesan and the loveliest sun-dried tomatoes in oil – and it is precisely the oil from the tomatoes that I use to fry the prawns in, which adds extra flavour and depth to the whole dish.
Toss it with your favourite pasta – I love using rigatoni, conchiglie (shells) or another shape that catches the sauce – and serve straight away, while it is still silky and hot. A really easy dish that brings restaurant atmosphere into your own kitchen!
Marry Me Pasta with prawns – A dish you fall in love with
Marry Me Pasta is the kind of dish that feels like love on a plate. The sauce has the perfect balance of creamy richness, depth from the Parmesan and white wine, and sweetness from the sun-dried tomatoes. And the tiger prawns add a juicy, slightly briny bite that goes perfectly with the sauce.
It is a dish that is both impressive enough for guests and easy enough for everyday luxury – and it can be varied with chicken or mushrooms, or made vegetarian by leaving out the prawns and adding butter beans, for example.
Serve it with a little freshly grated Parmesan and perhaps a sprinkling of chilli or parsley – and you have a pasta that is guaranteed to bring both smiles and love to the table.
Marry Me Pasta with Tiger Prawns
Ingredients
- 600 g tiger prawns or king (vannamei) prawns, raw
- 4-500 g pasta
- 25 g butter
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 140 g sun-dried tomatoes in oil, diced
- 2 tbsp tomato purée
- 150 ml white wine
- 250 ml cream whipping cream (38% fat)
- 80 g Parmesan, finely grated
- 8 sprigs fresh basil, leaves only
- Oil from the sun-dried tomatoes
- Salt and freshly ground pepper
- Chilli flakes (optional)
- Pasta cooking water
Method
- Peel and devein the prawns, rinsing off any grit. Pat them dry with a little kitchen paper.
- Heat a frying pan with a generous splash of oil from the sun-dried tomatoes and fry the prawns for 1-2 minutes on each side. Season with salt, freshly ground pepper and chilli flakes, if using.Set the prawns aside on a plate.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta al dente according to the packet instructions.
- In the same pan the prawns were fried in, melt the butter and fry the onion, garlic and sun-dried tomatoes until the onion is soft and translucent.
- Stir in the tomato purée, then add the white wine and let it reduce slightly.
- Add the cream and heat through, then stir the Parmesan into the sauce until it melts.
- Adjust the consistency with pasta water and finally toss the basil leaves, the drained pasta and the prawns through the sauce. Let the dish come together for a couple of minutes, then season the sauce to taste with salt and freshly ground pepper, and adjust the consistency with more pasta water if needed.
Nutrition
Premium
Super skøn ret!
Hej Cille
Tusind tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Smager supergodt, er nemt at lave og ser super dejligt ud.
Hej Gitte
Tak for din dejlige feedback:)
Warm wishes, Dianna