I’ve made a lot of pasta dishes over the years, but this Marry Me Shrimp Pasta has something truly magical about it. From the very first bite, you get hit with rich creaminess, a punch of garlic, tender shrimp, and a kiss of spice. It’s the kind of dish that instantly feels special, like something you’d order at a fancy restaurant, yet it’s totally doable in your own kitchen.
When I first whipped this up for dinner, the response at the table was pure silence followed by wide eyes. That “wow” moment is what makes me return to this recipe again and again. It’s hearty yet elegant, spicy yet smooth, and full of flavor that lingers in the best way. The shrimp is plump and juicy, coated in a luscious sun-dried tomato cream sauce that clings perfectly to the pasta.
The name might sound playful, but the taste is serious. I think the beauty of this recipe lies in how effortlessly it comes together while delivering big, bold flavors. It’s become my go-to when I want to impress without spending hours in the kitchen. If you love comfort food that doesn’t skimp on taste, this one’s for you.
Why You’ll Love This Marry Me Shrimp Pasta
This recipe brings restaurant-quality elegance to your dinner table in under 30 minutes. The creamy garlic sauce is infused with sun-dried tomatoes and just the right touch of chili flakes to make every forkful exciting. The shrimp sear beautifully and add a luxurious protein punch to the dish. It’s perfect for a cozy dinner date, a quick weeknight meal, or even a celebratory occasion.
Whether you’re a fan of shrimp or just looking for a new pasta recipe to spice up your rotation, you’ll fall in love with the silky sauce, tender shrimp, and the way it all comes together in harmony. For more creamy pasta goodness, check out Stovetop Creamy Ground Beef Pasta, Cheesesteak Tortellini in Rich Provolone Sauce, or Creamy Ground Beef Alfredo Pasta.
How to Make the Marry Me Shrimp Pasta
Step 1: Cook the Pasta
Start by cooking your pasta in generously salted boiling water until just al dente. I usually go for fettuccine or linguine because the creamy sauce clings to it so beautifully. Once it’s cooked, drain and reserve a bit of the pasta water just in case you need to loosen up the sauce later.
Step 2: Sear the Shrimp
Pat your shrimp dry and season with salt, pepper, and a touch of smoked paprika. Sear them in a bit of olive oil over medium-high heat until they’re just cooked through—about 1-2 minutes per side. Remove them from the pan and set aside.
Step 3: Build the Sauce
In the same skillet, reduce the heat slightly and add a bit of butter, garlic, and chopped sun-dried tomatoes. Let them sizzle until fragrant. Stir in heavy cream and a splash of chicken broth. Bring it all to a simmer.
Step 4: Marry the Flavors
Add in grated parmesan cheese, a pinch of red pepper flakes, and let it thicken slightly. Once the sauce is smooth and rich, return the shrimp to the pan and add the drained pasta. Toss everything together to coat.
Step 5: Finish and Serve
Adjust seasoning with salt and pepper. If the sauce feels too thick, a spoonful of pasta water works like magic. Serve with fresh basil or parsley and an extra sprinkle of parmesan.
Recipe Variations and Possible Substitutions
Don’t have shrimp? Try scallops or even diced chicken breast for a heartier option. If you’re looking for a vegetarian version, mushrooms add a wonderful texture and absorb the sauce beautifully.
For a dairy-free version, use coconut cream instead of heavy cream and a vegan parmesan alternative. Want to turn up the heat? A dash of cayenne or a spoon of Calabrian chili paste does wonders.
Pasta-wise, anything from penne to tagliatelle will work, but long noodles like fettuccine truly shine here. And if you’re out of sun-dried tomatoes, roasted red peppers make a delicious stand-in.
Serving and Pairing Suggestions
When it comes to serving Marry Me Shrimp Pasta, a little garnish goes a long way. A sprinkle of freshly chopped parsley or basil gives it a bright pop of color and a fresh aroma. I also love adding a pinch of extra parmesan right on top and maybe a squeeze of lemon juice if I want a zesty finish.
This pasta pairs incredibly well with a crisp green salad tossed in a simple vinaigrette to balance out the richness of the sauce. A side of crusty garlic bread or warm dinner rolls is practically a must to mop up that velvety cream. If you’re in the mood for wine, go with a chilled glass of Sauvignon Blanc or a lightly oaked Chardonnay.
Storage and Reheating Tips
Leftovers? Lucky you. Let the pasta cool completely before transferring it into an airtight container. It keeps well in the refrigerator for up to 3 days.
To reheat, gently warm it in a pan over low heat with a splash of milk or cream to bring back the luscious texture. Avoid microwaving if possible, as shrimp can overcook and become rubbery. If you must microwave, do so in short bursts, stirring in between.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just be sure to thaw them completely and pat them dry before cooking to get a nice sear.
How spicy is this pasta?
It has a mild heat from the red pepper flakes. You can always adjust the amount to your taste or omit it entirely for a milder version.
Can I make this ahead of time?
While it’s best served fresh, you can prepare the sauce in advance and reheat it before tossing in the pasta and shrimp.
What can I use instead of heavy cream?
Half-and-half works in a pinch, or use a dairy-free alternative like coconut cream for a different twist.
Can I freeze this dish?
Freezing isn’t recommended because the cream sauce may separate and the shrimp can get rubbery upon reheating.
Related Recipe You’ll Like
If this Marry Me Shrimp Pasta had you swooning, you’re going to fall head over heels for some of my other creamy, cozy pasta creations. One of my absolute favorites is the Creamy Beef and Shells Recipe that’s bold, cheesy, and hearty enough for the hungriest crowd. Or try the One Pot Smoked Sausage Pasta when you want deep flavor with minimal cleanup.
Looking for something decadent and unique? The Cheesy Baked Tortellini with Meat Sauce is a crowd-pleaser that layers rich tomato meat sauce and gooey cheese-filled pasta for the ultimate baked dinner.
Save and Share This Marry Me Shrimp Pasta Recipe for Later
Don’t let this recipe disappear into the digital void! Make sure to save it for when you want to treat yourself or someone special. Pin it to your favorite dinner board on Pinterest so it’s right there when you need a flavor-packed showstopper.
And if you loved it as much as I did, don’t keep it a secret. Share the recipe with your friends and family through Facebook, Instagram stories, or even a good old-fashioned text. Cooking is always better when it’s shared.
Marry Me Shrimp Pasta
Marry Me Shrimp Pasta is a rich and creamy pasta dish featuring tender shrimp in a luxurious garlic and sun-dried tomato cream sauce. This flavorful recipe is quick to prepare and perfect for any special dinner or easy weeknight meal. With ingredients like parmesan cheese, chili flakes, and fresh herbs, every bite delivers the perfect balance of comfort and sophistication. Whether you're making this for a date night or treating yourself to something indulgent, this dish will impress.
Ingredients
- 8 oz fettuccine or linguine pasta
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1/4 tsp red pepper flakes (adjust to taste)
- Fresh basil or parsley for garnish
- Reserved pasta water, as needed
Instructions
- Cook pasta in salted boiling water until al dente. Drain and reserve 1/4 cup pasta water.
- Pat shrimp dry and season with salt, pepper, and smoked paprika.
- In a large skillet, heat olive oil over medium-high heat. Sear shrimp 1-2 minutes per side. Remove and set aside.
- Reduce heat to medium. In the same skillet, melt butter and sauté garlic and sun-dried tomatoes until fragrant.
- Stir in heavy cream and chicken broth. Simmer for 2-3 minutes.
- Add parmesan cheese and red pepper flakes. Stir until the sauce is smooth and slightly thickened.
- Return shrimp to skillet and add cooked pasta. Toss to coat in sauce.
- Use reserved pasta water to loosen the sauce if needed. Season to taste.
- Garnish with chopped parsley or basil and more parmesan. Serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Mushrooms or diced chicken can replace shrimp for variation.
- To avoid overcooked shrimp, be sure not to overheat when reheating leftovers.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe is best served immediately for peak flavor and texture.
