Marry Me Shrimp Pasta

Marry Me Shrimp Pasta is a rich, creamy, and flavor-packed dish featuring tender shrimp tossed in a luscious sun-dried tomato cream sauce with pasta. It’s bold, savory, and has just the right touch of heat—perfect for date nights, dinner parties, or when I just want to treat myself to something unforgettable.

Why You’ll Love This Recipe

I love this recipe because it’s indulgent and impressive, yet incredibly easy to make. The shrimp cook quickly, the sauce comes together in minutes, and it all blends into a velvety dish that tastes like it came from a fancy restaurant. Every bite is creamy, garlicky, slightly spicy, and utterly crave-worthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp (peeled and deveined)

• Pasta (fettuccine, linguine, or penne)

• Olive oil

• Garlic, minced

• Red pepper flakes (optional, for heat)

• Sun-dried tomatoes (in oil, chopped)

• Heavy cream

• Grated parmesan cheese

• Chicken or vegetable broth

• Italian seasoning

• Salt and black pepper

• Fresh basil or parsley for garnish

Directions

1. I cook the pasta according to the package instructions until al dente, then drain and set aside.

2. I heat olive oil in a large skillet over medium-high heat, season the shrimp with salt and pepper, and cook them for 1–2 minutes per side until pink and cooked through. I remove them from the pan and set them aside.

3. In the same skillet, I reduce the heat and sauté garlic and red pepper flakes until fragrant.

4. I stir in the sun-dried tomatoes and cook for a minute, then pour in the broth and simmer for a few minutes to deglaze the pan.

5. I add the heavy cream, Italian seasoning, and parmesan, stirring until the sauce is smooth and creamy.

6. I return the shrimp to the skillet and toss in the cooked pasta.

7. I stir everything together and let it simmer for a minute to allow the flavors to blend.

8. I garnish with fresh basil or parsley and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 20 minutes to cook, so dinner is ready in just 30 minutes.

Variations

I sometimes swap the shrimp for scallops or chicken if I’m switching things up. For extra veggies, I add spinach or sautéed mushrooms. When I want it lighter, I use half-and-half instead of heavy cream. And for more tang, I add a splash of white wine or lemon juice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove with a splash of cream or broth to loosen the sauce. I avoid microwaving the shrimp too long so they don’t overcook.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking. They work just as well in this dish.

What pasta works best?

I like fettuccine or linguine for a silky texture, but penne and rigatoni hold the sauce nicely too.

Is it spicy?

It has a mild kick from the red pepper flakes, but I can easily adjust the heat to my taste.

Can I make this ahead?

I recommend making it fresh, but I sometimes prep the sauce and pasta separately and combine everything just before serving.

Can I make it dairy-free?

Yes, I use a plant-based cream and vegan parmesan alternative. The sauce is still creamy and flavorful.

Conclusion

Marry Me Shrimp Pasta is one of those dishes that wins hearts—and taste buds—with its bold flavor and creamy richness. It’s easy enough for a weeknight but impressive enough for special occasions. Whether I’m cooking for someone I love or just myself, this pasta always feels like a celebration.