Why You’ll Love This Recipe
Marry Me Shrimp Pasta is a creamy, flavorful dish that combines tender shrimp with a rich, sun-dried tomato cream sauce, served over perfectly cooked pasta. With a balance of garlic, Parmesan, and herbs, it’s a romantic and satisfying meal that’s perfect for date nights or when you want to impress someone special.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimpgarlicolive oilsun-dried tomatoesheavy creamParmesan cheesechicken brothItalian seasoningred pepper flakesfresh basil or parsleybutterpasta (fettuccine, linguine, or spaghetti)saltpepper
directions
Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
In a large skillet, heat olive oil and butter over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes.
Pour in the chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese until melted and combined.
Add Italian seasoning and red pepper flakes. Simmer until the sauce thickens slightly.
Return shrimp to the skillet and stir to coat with sauce.
Add cooked pasta and toss everything together, adding a splash of reserved pasta water if needed for creaminess.
Garnish with chopped basil or parsley before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Swap shrimp for scallops or chicken for a different protein option.
Add spinach or mushrooms for extra veggies.
Use coconut milk instead of cream for a dairy-free version.
Top with extra Parmesan and lemon zest for a fresh finish.
storage/reheating
Store Marry Me Shrimp Pasta in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop with a splash of broth or cream to restore the sauce’s consistency.Freezing is not recommended as the cream sauce may separate.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking to avoid excess moisture.
What pasta works best?
Fettuccine, linguine, or spaghetti hold the sauce well, but any pasta you like will work.
Is this dish spicy?
It has a mild kick from red pepper flakes, but you can adjust the amount to taste.
Can I make it ahead?
You can prepare the sauce in advance and cook the pasta and shrimp fresh before serving.
Can I add wine?
Yes, a splash of white wine in place of some broth adds depth to the sauce.
What if my sauce is too thick?
Add reserved pasta water or a bit more broth until the desired consistency is reached.
Is this kid-friendly?
Yes, reduce or omit the red pepper flakes for a milder version.
Can I use pre-cooked shrimp?
Yes, but add them at the end just to heat through, so they don’t become rubbery.
What herbs go best with this dish?
Basil, parsley, and thyme complement the creamy, garlicky sauce beautifully.
Can I make this gluten-free?
Yes, use gluten-free pasta and ensure other ingredients are gluten-free.
Conclusion
Marry Me Shrimp Pasta is a decadent, flavorful dish that’s quick enough for weeknights and special enough for romantic dinners. Creamy, garlicky, and full of juicy shrimp, it’s a recipe that lives up to its name—one bite and you might just fall in love.
Print
Marry Me Shrimp Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American
Description
Creamy, flavorful pasta tossed with succulent shrimp in a rich sun-dried tomato and garlic wine sauce—an indulgent dish worthy of the name “Marry Me.”
Ingredients
- 12 oz linguine or fettuccine
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup shallots, finely chopped
- 1/2 cup sun‑dried tomatoes, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season shrimp with salt and pepper, then sear until pink and opaque (about 1–2 minutes per side). Remove shrimp and set aside.
- Add remaining olive oil to the skillet. Sauté garlic and shallots until fragrant and translucent, about 2–3 minutes.
- Stir in sun‑dried tomatoes and red pepper flakes, cooking another 1 minute.
- Deglaze the pan with wine (or broth), scraping up brown bits; simmer for 2 minutes to reduce slightly.
- Whisk in heavy cream, Parmesan cheese, and tomato paste. Bring to a gentle simmer and cook until sauce thickens slightly, about 3–4 minutes.
- Add reserved pasta water to loosen sauce, if needed. Season to taste with salt and pepper.
- Return shrimp to the skillet along with cooked pasta. Toss gently to coat everything in the sauce.
- Sprinkle with chopped parsley (and basil, if using). Serve immediately, garnished with extra Parmesan if desired.
Notes
- For more depth, substitute half the cream with mascarpone or cream cheese.
- To lighten, swap heavy cream for half-and-half or whole milk (sauce will be thinner).
- Make it spicy by adding extra red pepper flakes or a dash of Cajun seasoning.
- Make ahead: cook sauce base; reheat and toss with shrimp and pasta just before serving.
- Sun‑dried tomatoes in oil add richness; use dry-packed (rehydrated) if needed.