There’s something utterly irresistible about a plate of Marry Me Shrimp Pasta. Tender, juicy shrimp, perfectly cooked pasta, and a creamy, tangy sauce come together in a dish that’s as comforting as it is impressive.
I discovered this recipe when looking for a romantic, restaurant-quality meal that could be made at home. It quickly became a favorite, not just for date nights but also for family dinners. Let’s dive into why you’ll adore this dish!
Why You'll Love This Marry Me Shrimp Pasta
Get ready to fall head over heels for your next favorite pasta dish. Marry Me Shrimp Pasta brings elegance and ease to your kitchen in one unforgettable meal.
First, the flavors are nothing short of spectacular. The sauce is a dreamy blend of garlic, cream, and sun-dried tomatoes, balanced with a touch of Parmesan and a hint of spice. It’s the perfect companion to succulent shrimp and al dente pasta.
This dish is surprisingly quick to make. In just 30 minutes, you’ll have a meal that looks and tastes like you spent hours crafting it – ideal for busy weeknights or special occasions.
It’s versatile too. You can easily swap ingredients to suit your preferences, making it perfect for picky eaters or last-minute pantry improvisations.
Finally, this recipe is a guaranteed crowd-pleaser. Whether you’re serving it to family, friends, or someone you’re trying to impress, Marry Me Shrimp Pasta never fails to make an impression.
Ingredients Notes

The secret to Marry Me Shrimp Pasta lies in its carefully chosen ingredients. Each one contributes to the dish’s rich, satisfying flavor.
Start with shrimp, the star of the dish. Opt for large, peeled, and deveined shrimp for ease. Fresh is best, but frozen shrimp, thawed properly, works beautifully too.
The sun-dried tomatoes add an irresistible tangy sweetness. Choose oil-packed tomatoes for extra richness, and don’t forget to include some of the flavorful oil in your sauce.
For the pasta, fettuccine or linguine are excellent choices, as their flat, wide shape holds the creamy sauce beautifully. However, feel free to use whatever you have on hand – spaghetti or penne work well too.
Heavy cream is the key to the sauce’s luxurious texture. You can substitute with half-and-half for a lighter version, but keep in mind that the sauce may not be as thick and creamy.
Don’t skimp on the Parmesan cheese. Freshly grated Parmesan melts smoothly into the sauce, adding a nutty depth that pre-grated versions just can’t match.
Lastly, you’ll need garlic, butter, and red pepper flakes to build layers of flavor. These simple ingredients elevate the dish with a perfect blend of savory, buttery warmth and a subtle kick.
How to Make This Marry Me Shrimp Pasta

Making Marry Me Shrimp Pasta is as simple as it is satisfying. Follow these steps for a foolproof dish.
Begin by cooking your pasta in a large pot of salted water. Be sure to save a cup of pasta water before draining – you’ll use it later to perfect the sauce.
While the pasta cooks, heat a skillet over medium-high heat and melt a bit of butter. Add the shrimp in a single layer and season with salt and pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove and set aside.
In the same skillet, melt more butter and sauté minced garlic until fragrant. Add chopped sun-dried tomatoes and their oil, cooking until the tomatoes are slightly softened. Sprinkle in red pepper flakes for a touch of heat.
Pour in the heavy cream and stir well, letting the mixture simmer gently. Gradually add freshly grated Parmesan, stirring until it melts into a silky sauce. If the sauce seems too thick, stir in reserved pasta water, a little at a time, until it reaches your desired consistency.
Return the shrimp to the skillet, tossing to coat them in the sauce. Add the cooked pasta and mix everything together until the pasta is fully coated and warmed through.
Serve immediately, garnished with fresh parsley and extra Parmesan for a truly show-stopping presentation.
Storage Options
If you have leftovers (though that’s unlikely!), Marry Me Shrimp Pasta stores well for a couple of days. Place it in an airtight container and refrigerate for up to 3 days.
When reheating, add a splash of cream, milk, or chicken broth to refresh the sauce. Warm gently over low heat to avoid overcooking the shrimp, which can turn rubbery.
Unfortunately, this dish doesn’t freeze well due to the creamy sauce, which can separate upon thawing. For best results, enjoy it fresh or within a few days.
Variations and Substitutions
Marry Me Shrimp Pasta is delightfully customizable. Here are a few ideas to make it your own:
- Swap the shrimp for chicken or scallops for a different protein option. Both work wonderfully with the creamy sauce.
- Add a handful of spinach or kale to the skillet for a pop of color and added nutrients.
- If you prefer a lighter version, replace heavy cream with Greek yogurt or a combination of milk and cornstarch.
- Experiment with herbs. Basil or thyme can add a fresh, aromatic twist to the sauce.
- For a spicier kick, increase the amount of red pepper flakes or drizzle with hot sauce before serving.
Marry Me Shrimp Pasta is a dish that invites creativity and experimentation. Don’t be afraid to try new combinations – who knows, you might just create your signature version!
PrintMarry Me Shrimp Pasta Recipe
Indulge in this Marry Me Shrimp Pasta recipe, a creamy and irresistible dish featuring succulent shrimp, sun-dried tomatoes, and rich parmesan sauce. A delightful option for date nights or special occasions, this recipe is quick, flavorful, and easy to make!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 12 oz linguine or spaghetti
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté shrimp until pink and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant. Stir in sun-dried tomatoes and cook for 1-2 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese until melted and creamy.
- Add red pepper flakes, salt, and pepper. Mix in cooked shrimp and pasta. Toss to coat evenly.
- If needed, add reserved pasta water for desired consistency.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust spice level by adding more or less red pepper flakes.
- Use fresh or frozen shrimp, ensuring they are fully thawed before cooking.
- Substitute heavy cream with half-and-half for a lighter sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
Leave a Reply