If you’re craving a restaurant-quality meal that’s ready in just 30 minutes, this Marry Me Shrimp Pasta is calling your name.
Juicy shrimp swimming in a luscious, creamy sun-dried tomato sauce with garlic, parmesan, and fresh herbs creates a flavor combination so irresistible, it just might inspire a marriage proposal at your dinner table.
I stumbled upon this dish one evening when I was trying to recreate a meal my husband and I had enjoyed on our anniversary.
The creamy tomato sauce with tender shrimp turned out even better than what we’d ordered at the restaurant, and now it’s become our go-to date night dinner at home.
The name “Marry Me” comes from the idea that this pasta is so delicious, anyone who tastes it might just propose on the spot.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Marry Me Shrimp Pasta
This recipe delivers restaurant-quality flavors without any of the fuss or expense. The creamy sauce clings to every strand of pasta while the shrimp stay perfectly tender and juicy.
It comes together in just 30 minutes, making it ideal for busy weeknights when you want something special. You won’t believe how easy it is to create such an impressive dish.
The combination of sun-dried tomatoes, garlic, and cream creates an addictive sauce that you’ll want to make again and again. My family requests this at least twice a month, and I never get tired of making it.
- Quick and elegant: Ready in 30 minutes but tastes like you spent hours in the kitchen
- Packed with flavor: Sun-dried tomatoes, garlic, and parmesan create an incredibly rich sauce
- Perfectly balanced: The tangy tomatoes cut through the cream for a sauce that’s indulgent but not heavy
- Versatile: Works beautifully with different pasta shapes and can be customized to your taste
- Impressive presentation: Looks stunning plated for company or date night at home
If you love creamy pasta dishes with seafood, you’ll also enjoy my Garlic Shrimp Pasta Recipe.
Ingredients
To make this incredible pasta, you’ll need a combination of fresh shrimp, pantry staples, and a few special ingredients that create that signature “Marry Me” flavor.
The sun-dried tomatoes are essential for the sweet, tangy depth they bring to the sauce.
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine (or chicken broth)
- 1 1/2 cups heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 cup freshly grated parmesan cheese
- 2 cups fresh spinach (optional)
- Salt and black pepper to taste
For the Pasta:
- 12 ounces penne, linguine, or fettuccine
- Salt for pasta water
- Fresh basil or parsley for garnish
Kitchen Equipment Needed
Having the right tools makes this recipe even easier to prepare.
A good quality skillet is essential for developing the flavors in the sauce, while a sharp knife makes quick work of the garlic and tomatoes.
- Large skillet or sauté pan (12-inch works perfectly)
- Large pot for boiling pasta
- Colander for draining pasta
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Garlic press (optional but helpful)
- Grater for parmesan cheese
- Tongs for tossing pasta
Recommended Products for This Recipe
Having tested this recipe countless times, I’ve found that certain products really do make a difference in the final result.
These are my tried-and-true favorites that help create the best possible Marry Me Shrimp Pasta.
1. Wild-Caught Large Shrimp
Fresh or frozen wild-caught shrimp have a sweeter, more delicate flavor than farm-raised varieties.
I always look for 16/20 or 21/25 count, which means large, meaty shrimp that stay plump and juicy when cooked.
If you buy frozen, just thaw them overnight in the fridge for best results.
2. Bella Sun Luci Sun-Dried Tomatoes
Not all sun-dried tomatoes are created equal, and this brand has the perfect balance of sweetness and tang.
They’re packed in oil which adds even more flavor to your sauce, and the tomatoes themselves are plump and tender rather than dry and leathery.
One jar is all you need for this recipe, with plenty left over for salads or sandwiches.
3. All-Clad Stainless Steel Skillet
This skillet has been my kitchen workhorse for years, and it’s perfect for this recipe because it heats evenly and develops gorgeous fond (those browned bits that add flavor).
The stainless steel surface lets you see exactly when your shrimp are perfectly pink, and it’s oven-safe if you want to keep the pasta warm. It’s an investment, but it will literally last a lifetime.
4. Parmigiano-Reggiano Cheese Wedge
Pre-grated parmesan cannot compare to freshly grated Parmigiano-Reggiano when it comes to flavor and texture.
A real wedge of Parmigiano-Reggiano melts smoothly into the sauce and adds a nutty, complex flavor that takes this pasta to the next level.
Plus, the rind can be saved and added to soups for extra umami depth.
Step-by-Step Instructions: How to Make Marry Me Shrimp Pasta
Follow these detailed instructions to create the perfect Marry Me Shrimp Pasta. I’ve broken down each step so that even beginners can achieve restaurant-quality results.
1. Prepare and Cook the Pasta
- Bring a large pot of water to a rolling boil over high heat
- Add 1 tablespoon of salt to the water (the water should taste like the sea)
- Add the pasta and cook according to package directions until al dente, usually 8-10 minutes
- Stir the pasta occasionally to prevent sticking
- Before draining, reserve 1 cup of the starchy pasta water (this helps thin the sauce later if needed)
- Drain the pasta in a colander and set aside (do not rinse, as the starch helps the sauce cling to the pasta)
2. Season and Sear the Shrimp
- Pat the shrimp completely dry with paper towels (this ensures a good sear)
- In a small bowl, combine the Italian seasoning, garlic powder, salt, and black pepper
- Toss the shrimp with the seasoning mixture until evenly coated
- Heat the olive oil in a large skillet over medium-high heat until shimmering
- Add the shrimp in a single layer, making sure not to overcrowd the pan
- Cook for 2 minutes on the first side without moving them (this develops a nice golden color)
- Flip the shrimp and cook for another 1-2 minutes until they’re pink and opaque throughout
- Transfer the cooked shrimp to a plate and set aside (they’ll finish cooking in the sauce later)
3. Build the Sauce Base
- Reduce the heat to medium and add the butter to the same skillet
- Once the butter melts, add the minced garlic and sauté for 30-60 seconds until fragrant but not browned
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly (this caramelizes the paste and deepens its flavor)
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon
- Let the wine simmer for 2-3 minutes until it reduces by about half and the alcohol smell dissipates
Another favorite: Baked Feta Pasta Recipe
4. Create the Creamy Sun-Dried Tomato Sauce
- Pour the heavy cream into the skillet and stir to combine with the wine mixture
- Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes
- Bring the mixture to a gentle simmer, stirring occasionally
- Let it cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon
- Reduce the heat to low and stir in the grated parmesan cheese until it melts completely
- If using spinach, add it now and stir until wilted, about 1-2 minutes
- Taste the sauce and adjust seasoning with salt and pepper as needed
5. Combine Everything Together
- Return the cooked shrimp to the skillet along with any juices that accumulated on the plate
- Add the drained pasta to the sauce
- Use tongs to gently toss everything together until the pasta is well coated
- If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency
- Continue tossing for 1-2 minutes over low heat to allow the flavors to meld
- Taste and adjust seasoning one final time
6. Plate and Garnish
- Divide the pasta among serving bowls or plates
- Make sure each serving gets an equal amount of shrimp
- Garnish with freshly torn basil leaves or chopped parsley
- Add an extra sprinkle of parmesan cheese on top if desired
- Drizzle with a little of the oil from the sun-dried tomato jar for extra richness
- Serve immediately while hot for the best flavor and texture
Tips for The Best Marry Me Shrimp Pasta
After making this recipe dozens of times, I’ve learned a few tricks that guarantee perfect results every time.
These tips will help you avoid common pitfalls and create a pasta dish that truly lives up to its name.
- Don’t overcook the shrimp: Shrimp cook incredibly quickly and become rubbery when overdone. Look for them to turn pink and opaque, then immediately remove them from heat. They’ll finish cooking when you add them back to the sauce.
- Use freshly grated parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce. Grate a block of parmesan yourself for the creamiest, most flavorful results.
- Reserve pasta water: The starchy pasta water is your secret weapon for adjusting sauce consistency. Add it tablespoon by tablespoon if your sauce gets too thick.
- Pat shrimp dry thoroughly: Moisture is the enemy of a good sear. Dry shrimp will develop a beautiful golden color, while wet shrimp will steam and turn gray.
- Don’t skip deglazing: When you add the wine, scrape up all those browned bits from the bottom of the pan. They’re packed with flavor and will make your sauce infinitely better.
- Taste as you go: Every batch of sun-dried tomatoes and parmesan has different salt levels, so taste your sauce before adding salt and adjust accordingly.
- Use quality wine: If you wouldn’t drink it, don’t cook with it. A decent Pinot Grigio or Sauvignon Blanc adds wonderful acidity and depth.
- Work quickly once pasta is drained: Pasta continues to absorb liquid as it sits, so combine everything while it’s still hot for the best texture.
You might also enjoy: Marry Me Meatballs Recipe
Serving Suggestions
This Marry Me Shrimp Pasta is substantial enough to serve as a complete meal on its own, but adding a few simple sides can round out your dinner beautifully and make it feel even more special.
A crisp, fresh salad provides the perfect contrast to the rich, creamy pasta.
I love serving it with a simple arugula salad dressed with lemon and olive oil, or a classic Caesar salad for something more traditional.
Ideal Pairings:
- Garlic bread or crusty Italian bread for soaking up every drop of that incredible sauce
- A light mixed green salad with balsamic vinaigrette to cut through the richness
- Roasted vegetables like asparagus, Brussels sprouts, or broccoli add color and nutrients
- A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay complements the creamy sauce
- Sparkling water with lemon keeps things refreshing between bites
Variations of Marry Me Shrimp Pasta
While the classic version is absolutely delicious, this recipe is wonderfully adaptable to different tastes and dietary needs. Here are some variations I’ve tested and loved.
- Marry Me Chicken Pasta: Substitute 1 pound of chicken breast or thighs, cut into bite-sized pieces, for the shrimp. Season and cook the same way, but allow 5-7 minutes of cooking time.
- Dairy-free version: Replace heavy cream with full-fat coconut milk and use nutritional yeast instead of parmesan. The flavor profile changes slightly but it’s still incredibly delicious.
- Extra vegetables: Add mushrooms, cherry tomatoes, or artichoke hearts along with the sun-dried tomatoes for more texture and nutrients.
- Spicier kick: Double the red pepper flakes or add a teaspoon of Calabrian chili paste for serious heat lovers.
- Seafood medley: Combine shrimp with scallops, lobster chunks, or crab meat for an ultra-luxurious seafood pasta.
- Lighter option: Use half-and-half instead of heavy cream for a sauce that’s still creamy but with fewer calories.
- Gluten-free: Simply swap regular pasta for your favorite gluten-free variety. I recommend brands like Barilla or Banza for the best texture.
- Lemon twist: Add the zest of one lemon and a tablespoon of lemon juice to the finished sauce for bright, fresh flavor.
Read Also: Chicken Pesto Meatballs
Storage and Reheating
Proper storage ensures that your leftovers taste almost as good as the original dish. I’ve found the best methods for keeping the pasta fresh and the shrimp tender.
Refrigerator Storage:
- Transfer cooled pasta to an airtight container within 2 hours of cooking
- Store in the refrigerator for up to 3 days
- Keep in mind that the pasta will continue to absorb sauce as it sits, so it may be less saucy when reheated
- For best results, store the sauce and pasta separately if you know you’ll have leftovers
Reheating Instructions:
- Stovetop method (best): Place pasta in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. Stir gently until heated through, about 5-7 minutes.
- Microwave method: Heat in 30-second intervals, stirring between each, until warmed through. Add a tablespoon of water or cream to prevent drying out.
- Never refreeze previously frozen shrimp, as this affects both texture and food safety.
Freezing (not recommended):
- Cream-based sauces tend to separate and become grainy when frozen and thawed
- Shrimp can become rubbery after freezing in sauce
- If you must freeze, do so for no more than 1 month and expect texture changes
- Thaw overnight in the refrigerator before reheating
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 4 servings):
- Calories: 685
- Total Fat: 38g
- Saturated Fat: 21g
- Cholesterol: 245mg
- Sodium: 890mg
- Total Carbohydrates: 52g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 35g
- Vitamin A: 28% DV
- Vitamin C: 15% DV
- Calcium: 35% DV
- Iron: 18% DV
Note: Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
The sodium content can be reduced by using low-sodium chicken broth and less added salt.
Health Benefits of Key Ingredients
While this pasta is definitely an indulgent treat, it also contains several ingredients that offer genuine nutritional benefits.
Understanding what each component brings to the table makes enjoying this dish even better.
Shrimp: Shrimp is an excellent source of lean protein, providing all the essential amino acids your body needs. It’s also rich in selenium, which supports thyroid function and immune health, and contains omega-3 fatty acids that promote heart health.
Sun-Dried Tomatoes: These concentrated tomatoes are packed with lycopene, a powerful antioxidant linked to reduced risk of certain cancers and heart disease.
They also provide vitamin C, vitamin K, and iron in concentrated amounts.
Garlic: Beyond its incredible flavor, garlic contains compounds that may help lower blood pressure and cholesterol levels.
It also has antimicrobial properties and has been used medicinally for thousands of years.
Spinach: If you include spinach in your version, you’re adding iron, calcium, vitamins A and C, and folate. It’s also loaded with antioxidants that support eye health and reduce inflammation.
Olive Oil: The olive oil used to cook the shrimp provides heart-healthy monounsaturated fats and anti-inflammatory compounds that benefit cardiovascular health.
FAQs About Marry Me Shrimp Pasta
1. Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp actually work wonderfully for this dish.
Just make sure to thaw them completely before cooking by placing them in the refrigerator overnight or running them under cold water for about 15 minutes.
Pat them very dry with paper towels before seasoning and cooking to ensure they sear properly instead of steaming.
2. What can I substitute for white wine in the sauce?
If you prefer not to use wine, chicken broth or vegetable broth makes an excellent substitute.
For a bit more complexity, add a tablespoon of lemon juice or white wine vinegar to the broth to replicate the acidity that wine provides. The flavor will be slightly different but still delicious.
3. How do I know when the shrimp are perfectly cooked?
Perfectly cooked shrimp are firm to the touch, opaque throughout, and curved into a C-shape.
If they curl into a tight O-shape, they’ve been overcooked. The entire cooking process should only take 3-4 minutes total, so watch them carefully and remove them from heat as soon as they turn pink.
4. Can I make this recipe ahead of time?
While this pasta is best served fresh, you can prepare components ahead to save time. Cook and season the shrimp up to 4 hours ahead and refrigerate.
Make the sauce (without adding the shrimp) up to 2 days in advance and store in the fridge.
When ready to serve, cook fresh pasta, reheat the sauce, add the shrimp just to warm through, and combine everything together.
5. Why is my sauce too thin or too thick?
Sauce consistency can vary based on your cream’s fat content and how long you simmer it.
If it’s too thin, simmer it a bit longer to reduce and thicken, or add more parmesan cheese.
If it’s too thick, thin it out with reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Marry Me Shrimp Pasta
Ingredients
- 12 oz fettuccine or linguine 340g
- 1.5 lbs large shrimp 680g, peeled and deveined
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon paprika
- 3 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
- 5 cloves garlic minced
- 1/2 cup sun-dried tomatoes 120ml or 85g, oil-packed, chopped
- 1/4 teaspoon red pepper flakes optional, adjust to taste
- 1 cup chicken broth 240ml
- 1 cup heavy cream 240ml
- 3/4 cup Parmesan cheese 75g, freshly grated
- 1/3 cup fresh basil chopped, plus more for garnish
- 1 tablespoon lemon juice freshly squeezed
Equipment
- Large pot For boiling pasta
- Large skillet 12-inch, for sauce and shrimp
- Colander
- Wooden spoon
Method
- Cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Pat shrimp dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook shrimp 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, add remaining 1 tablespoon olive oil and 2 tablespoons butter. Sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant, then add red pepper flakes if using.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Reduce heat to low and stir in Parmesan cheese, remaining 2 tablespoons butter, remaining salt and pepper, and fresh basil. Stir until cheese melts and sauce is smooth.
- Add cooked pasta and shrimp to the sauce, tossing to coat. Add pasta water as needed to reach desired consistency, then stir in lemon juice.
- Serve immediately garnished with additional fresh basil and Parmesan cheese.
Nutrition
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture; pre-grated cheese contains anti-caking agents that prevent proper melting.
- Don’t overcook the shrimp – they should be just pink and opaque. They’ll continue cooking slightly when added back to the hot sauce.
- Reserve pasta water before draining – the starchy water helps the sauce cling to the pasta and adjusts consistency perfectly.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly thinner.
- Chicken can be substituted for shrimp – use 1.5 lbs boneless chicken breast cut into bite-sized pieces, cooking 5-6 minutes until done.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water.
- The dish is best served fresh as cream sauces can separate when reheated, but adding a bit of liquid while reheating helps restore the texture.
- For meal prep, cook components separately and combine when ready to serve for best results.
- Add vegetables like spinach, mushrooms, or cherry tomatoes for extra nutrition and flavor.
- Adjust red pepper flakes to your heat preference – start with less if sensitive to spice.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Marry Me Shrimp Pasta has become one of those dishes I return to again and again, and I know it will become a favorite in your kitchen too.
The combination of succulent shrimp, creamy sun-dried tomato sauce, and perfectly cooked pasta creates a meal that feels special enough for celebrations but easy enough for any night of the week.
I hope you’ll give this recipe a try and experience the magic that makes it worthy of its romantic name.
Once you taste how the tangy sun-dried tomatoes play against the rich cream and tender shrimp, you’ll understand why people fall in love with this dish.
Have you made this Marry Me Shrimp Pasta? I’d love to hear how it turned out for you. Share your thoughts in the comments below, and don’t forget to snap a photo.
Recommended:
- Crockpot Tortellini Alfredo Recipe
- Parmesan Crusted Chicken Recipe
- Instant Pot Tortellini Recipe
- Chicken Cacciatore Recipe
- Slow Cooker Beef Stroganoff Recipe
