When the aroma of garlic, sun-dried tomatoes, and perfectly sautéed shrimp fills my kitchen, I know it’s about to be a special evening. Honestly, Marry Me Shrimp Pasta is one of those dishes that just stops you in your tracks—creamy, savory, and a little bit decadent, but so simple you can pull it off on a weeknight. The first time I made this, I was trying to impress my now-husband with something that felt restaurant-worthy, but without the pressure of complicated steps or a mile-long ingredient list. Spoiler alert: it worked (he still talks about that dinner!).
This Marry Me Shrimp Pasta recipe is pure date night magic, and not just because of the cute name. It’s rich and comforting, yet somehow bright and fresh thanks to the lemon and herbs. Whether you’re celebrating a big moment, looking for a quick yet fancy meal after a long day, or just want to treat yourself, this pasta delivers. I’ve made it for anniversaries, double dates, and even solo nights when I’ve needed a little extra comfort food hug. Every version has been a hit.
As someone who’s tested dozens of shrimp pasta recipes (and eaten even more!), I can say this one checks all the boxes: fast, flavorful, and guaranteed to make your kitchen smell like an Italian bistro. Plus, it’s forgiving—if you’re new to cooking shrimp or making creamy sauces, don’t stress. I’ll walk you through every step, share the little tricks I’ve picked up, and help you get dinner on the table in about 30 minutes. If you’re craving a meal that feels like a celebration (even if it’s just Tuesday), Marry Me Shrimp Pasta is your go-to. Let’s get cooking!
Why You’ll Love This Marry Me Shrimp Pasta Recipe
- Quick & Easy: This shrimp pasta comes together in under 30 minutes—yes, really! Perfect for impromptu date nights or when you want something delicious without waiting forever.
- Simple Ingredients: No hunting for fancy stuff. Everything here is either in your pantry or easy to find at any grocery store. Shrimp, pasta, sun-dried tomatoes, and a handful of flavor-boosting basics.
- Perfect for Date Night: This is the kind of meal that makes you feel special. It’s cozy enough for two, but honestly, I’ve doubled it for small dinner parties and everyone has raved.
- Crowd-Pleaser: There’s something about creamy, garlicky shrimp pasta that just wins hearts—kids, adults, even picky eaters. It’s always gone by the end of the night.
- Unbelievably Delicious: Imagine twirling forkfuls of tender pasta coated in a velvety sauce, dotted with juicy shrimp and tangy sun-dried tomatoes. I dare you not to close your eyes and sigh after the first bite.
What sets this Marry Me Shrimp Pasta apart? It’s all about the balance. I blend the sun-dried tomatoes right into the sauce for a sweet-tangy pop that you don’t get in most recipes. The shrimp are tossed in a quick spice blend and sautéed just until juicy—no rubbery seafood here! The creamy sauce is rich but not heavy, thanks to a splash of chicken broth and a squeeze of fresh lemon juice that keeps everything light and bright.
I’ve made a lot of creamy pastas, but this one is special. It’s the dish I come back to when I want something that feels cozy, indulgent, and a little bit impressive—without the stress. Whether you’re celebrating a new relationship, an anniversary, or just need a midweek pick-me-up, Marry Me Shrimp Pasta is there for you. It’s honestly love at first bite.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and a comforting, creamy texture. Most are pantry staples—no fancy shopping required. Here’s what you’ll need for your Marry Me Shrimp Pasta:
- Shrimp (1 pound/450g, peeled and deveined): I love using large (16-20 count) shrimp—they stay juicy and are easy to cook. Frozen shrimp works, just thaw and pat dry first.
- Olive oil (2 tablespoons): For sautéing the shrimp and building the sauce. Use good-quality extra-virgin olive oil if you can.
- Pasta (8 ounces/225g – fettuccine, linguine, or spaghetti): Use your favorite long pasta. I reach for fettuccine, but honestly, any shape works here (even penne or rotini in a pinch!).
- Garlic (4 cloves, minced): Fresh garlic makes all the difference in flavor. If you’re a garlic lover, add an extra clove.
- Sun-dried tomatoes (1/2 cup/60g, drained and sliced): Oil-packed sun-dried tomatoes are best for their rich, tangy-sweet flavor. Chop them small for even distribution.
- Chicken broth (1/2 cup/120ml, low-sodium): This loosens the sauce and adds depth. Veggie broth works too.
- Heavy cream (3/4 cup/180ml): For that dreamy, luscious sauce. For a lighter version, use half-and-half, but the creaminess won’t be quite as rich.
- Parmesan cheese (1/2 cup/40g, freshly grated): Adds salty, nutty flavor. Skip the pre-shredded stuff if you can; it melts better from a wedge.
- Italian seasoning (1 teaspoon): A blend of oregano, basil, thyme, and rosemary. You can use your favorite dried Italian mix.
- Red pepper flakes (1/2 teaspoon, or to taste): For a hint of heat. Adjust to your preference.
- Salt and black pepper: Season to taste at the end.
- Lemon (juice and zest from 1/2 lemon): Brightens the whole dish and balances the richness.
- Fresh basil or parsley (for garnish): Totally optional, but adds a fresh pop of color and flavor.
Ingredient tips: For the best Marry Me Shrimp Pasta, use firm, raw shrimp (not pre-cooked), and splurge on a wedge of real Parmigiano-Reggiano for grating. If you’re dairy-free, swap the cream for coconut cream and use a vegan parmesan. Gluten-free pasta works beautifully, too—just cook it gently and reserve some pasta water for the sauce.
If you’re missing sun-dried tomatoes, a handful of cherry tomatoes (halved and sautéed until jammy) can pinch-hit. And if you want extra veggies, toss in baby spinach or peas in the last minute or two of cooking. This recipe is super flexible—make it your own!
Equipment Needed
- Large skillet or sauté pan: I use a 12-inch nonstick or stainless skillet for even heat and plenty of space for the sauce and shrimp.
- Large pot for boiling pasta: Any sturdy soup pot or Dutch oven will do. No need for anything fancy—just enough room for your noodles to swim.
- Colander: For draining the pasta. In a pinch, I’ve used a slotted spoon or even tongs directly from the pot.
- Measuring cups and spoons: Always handy for accuracy, but if you’re a “pinch of this, splash of that” cook, you’ll still be fine.
- Wooden spoon or spatula: For stirring the sauce and tossing the pasta. Silicone spatulas work well for scraping up those tasty browned bits from the pan.
- Microplane or fine grater: For zesting the lemon and grating parmesan. I love my handheld Microplane, but any fine grater will do.
- Tongs: For tossing shrimp and pasta together—much easier than using a fork.
If you don’t have a large skillet, use any deep frying pan or even a wok. I’ve made this in a cast-iron pan before, but watch the heat so your sauce doesn’t scorch. For the best results, keep your tools clean and dry, especially when dealing with shrimp (they can stick to a damp or greasy pan).
On a budget? Don’t stress about top-of-the-line equipment. The real secret is in the fresh ingredients and a little patience. A simple pasta pot and skillet will do the trick every single time.
How to Make Marry Me Shrimp Pasta (Step-by-Step)
-
Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225g) of your favorite pasta. Cook according to package directions until al dente (about 8-10 minutes for fettuccine). Reserve 1 cup (240ml) of pasta water, then drain and set aside.
Tip: Start the sauce as soon as the pasta goes in—everything comes together fast! -
Season and cook the shrimp: Pat 1 pound (450g) of peeled and deveined shrimp dry with paper towels. Toss with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Heat 1 tablespoon olive oil in your skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and barely opaque.
Warning: Overcooked shrimp get rubbery—pull them out as soon as they curl and turn pink! Transfer shrimp to a plate and set aside. -
Sauté the aromatics: In the same skillet, add another tablespoon of olive oil. Add 4 cloves minced garlic and 1/2 cup (60g) sliced sun-dried tomatoes. Sauté for 1-2 minutes, stirring constantly, until fragrant and softened but not browned.
Sensory cue: When you can smell the garlic and the tomatoes look glossy, you’re ready for the next step. -
Deglaze and build the sauce: Pour in 1/2 cup (120ml) chicken broth, scraping up any browned bits from the pan (these add so much flavor!). Bring to a simmer. Add 3/4 cup (180ml) heavy cream and stir well. Let the sauce bubble gently for 2-3 minutes until slightly thickened.
Personal tip: If the sauce looks too thick, add a splash of reserved pasta water. If it’s too thin, let it simmer a minute longer. -
Add cheese and seasonings: Stir in 1/2 cup (40g) freshly grated Parmesan, 1/2 teaspoon red pepper flakes, and the zest and juice from 1/2 a lemon. Taste and adjust salt and pepper as needed.
Troubleshooting: If your cheese clumps, lower the heat and whisk until smooth—it’ll melt in as the sauce rests. -
Bring it all together: Add the drained pasta and cooked shrimp to the skillet. Use tongs to toss everything together, making sure each strand is coated in sauce. Add a splash of pasta water if needed to loosen things up.
Sensory cue: The sauce should look silky and cling to the noodles—not soupy. -
Serve and garnish: Pile the pasta onto plates or a big serving bowl. Top with extra Parmesan, chopped fresh basil or parsley, and a final squeeze of lemon if you love zing.
Personal touch: I love adding a few extra sun-dried tomatoes or a drizzle of the oil from the jar for extra flavor.
If you’ve ever felt nervous about timing, here’s my trick: have all your ingredients prepped before you start. Shrimp cooks fast, and you want your sauce and pasta ready to go. If you forget to save pasta water (happened to me more than once!), just use a splash of hot tap water. No one will ever know.
Cooking Tips & Techniques
- Shrimp timing is everything: Shrimp only need about 1-2 minutes per side. The second they curl and turn pink, take them out. I once overcooked a batch, and they went from juicy to bouncy balls—lesson learned!
- Don’t let the garlic burn: Garlic cooks quickly—if it turns brown, it’ll taste bitter. Stir constantly and add the next ingredients before it has a chance to color.
- Reserve your pasta water: That starchy water is liquid gold for adjusting the sauce’s consistency. If your sauce tightens up while you toss everything together, a splash will bring it right back.
- Use freshly grated Parmesan: It melts more smoothly than the pre-shredded kind and adds a nutty, salty kick that’s just so good.
- Multitasking made simple: While the pasta cooks, get your shrimp and sauce started. It keeps everything moving and gets dinner on the table fast.
- Taste as you go: Every jar of sun-dried tomatoes and every wedge of Parmesan is a little different. Adjust seasonings to suit your taste—sometimes I add a pinch more pepper flakes or an extra squeeze of lemon.
- For a silky sauce: If your sauce looks separated, whisk in a splash of cream or pasta water off the heat. It’ll come right back together.
Don’t be afraid to experiment. The beauty of Marry Me Shrimp Pasta is that once you nail the basics, you can adjust and riff endlessly. And if you ever accidentally overcook your sauce (been there!), just remember: extra cheese covers a multitude of kitchen sins.
Variations & Adaptations
- Low-carb/Keto: Swap the pasta for spiralized zucchini noodles or your favorite low-carb pasta alternative. The creamy sauce and shrimp work beautifully with zoodles, and it keeps things light.
- Dairy-free: Use coconut cream instead of heavy cream and your favorite vegan parmesan in place of the cheese. The flavor is a little sweeter, but it’s still super rich and satisfying.
- Gluten-free: Substitute gluten-free pasta (I love brown rice or chickpea pasta) and make sure your broth and other ingredients are certified GF.
- Extra veggies: Toss in a couple handfuls of baby spinach, chopped asparagus, or frozen peas during the last minute of cooking. They wilt right into the sauce for a pop of color and nutrition.
- Spicy kick: Double the red pepper flakes or add a diced fresh chili to the sauce if you love heat.
- Personal favorite twist: Sometimes I add a splash of white wine when deglazing the pan after the garlic and sun-dried tomatoes. It gives the sauce a subtle depth and a tiny bit of acidity that pairs perfectly with shrimp.
Don’t be afraid to riff! Marry Me Shrimp Pasta is super forgiving. Allergic to shellfish? Substitute chicken tenders or even cubes of salmon. Vegetarian? Skip the shrimp and toss in sautéed mushrooms or artichoke hearts. This recipe is your blank canvas—make it fit your cravings and your pantry.
Serving & Storage Suggestions
Marry Me Shrimp Pasta is best served piping hot, straight from the skillet. I love to twirl it onto big shallow bowls, with plenty of extra sauce spooned over the top and a generous sprinkle of fresh basil or parsley. If you’re feeling fancy (or it’s a special occasion), add a little swirl of lemon zest and a few more shavings of Parmesan for that restaurant look.
Pair this pasta with a crisp green salad and a glass of chilled white wine—Sauvignon Blanc or Pinot Grigio both work beautifully. Garlic bread or a warm baguette is the perfect side for soaking up every last drop of sauce. For dessert, keep it light—a bowl of berries or a scoop of lemon sorbet is just right after such a creamy meal.
Leftovers? Store any extra Marry Me Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream, broth, or reserved pasta water to loosen the sauce as needed. The flavors deepen overnight, but the shrimp are best enjoyed sooner rather than later. I don’t recommend freezing—the sauce can separate, and shrimp tend to toughen once thawed.
Nutritional Information & Benefits
This recipe makes about 4 hearty servings. Each portion (using regular pasta and cream) comes to roughly 550-600 calories, 32g protein, 38g carbs, and 28g fat. It’s a good source of lean protein from shrimp, which are also rich in selenium, vitamin B12, and omega-3s. Sun-dried tomatoes add antioxidants and a bit of fiber, while fresh lemon brings vitamin C.
Marry Me Shrimp Pasta can be adapted to suit gluten-free, dairy-free, or low-carb diets with simple swaps (see above). If you have shellfish allergies, substitute chicken or mushrooms. Contains dairy and wheat as written. From a wellness perspective, I love that this dish feels indulgent without being heavy—shrimp keep it light, and you can always sneak in extra veggies for a nutrition boost. Sometimes, comfort food really is good for the soul and the body!
Conclusion
There’s just something magical about Marry Me Shrimp Pasta. It’s fast, flavorful, and fancy enough for date night, but easy enough for any day of the week. I love how the creamy sauce hugs every noodle, how the shrimp stay perfectly juicy, and how every bite feels a little bit like a celebration.
Don’t be afraid to put your own spin on this recipe—add extra veggies, turn up the heat, or try a different pasta shape. That’s half the fun! Whether you’re making it for someone special or just treating yourself, I hope it becomes one of your go-tos, too.
If you give this Marry Me Shrimp Pasta a try, please leave a comment below or tag me on social media with your version. Did you make it spicier? Go gluten-free? Share your twists—I love seeing how you make these recipes your own. Now go grab your skillet, pour a glass of wine, and get ready to fall in love with dinner all over again!
Frequently Asked Questions About Marry Me Shrimp Pasta
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before cooking so they sear nicely and don’t water down the sauce.
What’s the best type of pasta to use?
I love fettuccine or linguine, but honestly, any pasta shape works. Use what you have—penne, spaghetti, or even gluten-free pasta!
Can I make this dish ahead of time?
You can prep the sauce and cook the shrimp in advance, but for best results, toss everything together just before serving. Shrimp are at their juiciest right after cooking.
How do I make this Marry Me Shrimp Pasta spicy?
Add more red pepper flakes or a diced fresh chili to the sauce. Taste as you go so it doesn’t get too fiery!
Can I substitute the cream with something lighter?
Yes, half-and-half or a mix of milk and a little cream will work, though the sauce will be less rich. For dairy-free, try coconut cream or unsweetened cashew cream.
Pin This Recipe!
Marry Me Shrimp Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Marry Me Shrimp Pasta is a creamy, savory, and slightly decadent pasta dish featuring juicy shrimp, sun-dried tomatoes, and a luscious Parmesan cream sauce. Perfect for date night or a quick weeknight dinner, it comes together in just 30 minutes and is sure to impress.
Ingredients
- 1 pound (16-20 count) shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 8 ounces fettuccine, linguine, or spaghetti
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and sliced
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning, divided
- 1/2 teaspoon red pepper flakes (or to taste)
- Salt and black pepper, to taste
- Juice and zest from 1/2 lemon
- Fresh basil or parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Reserve 1 cup pasta water, then drain and set aside.
- Pat shrimp dry with paper towels. Toss with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side, just until pink and opaque. Transfer shrimp to a plate.
- In the same skillet, add remaining 1 tablespoon olive oil. Add garlic and sun-dried tomatoes. Sauté for 1-2 minutes, stirring constantly, until fragrant and softened.
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer. Add heavy cream and stir well. Let sauce bubble gently for 2-3 minutes until slightly thickened.
- Stir in Parmesan, red pepper flakes, lemon zest, and lemon juice. Taste and adjust salt and pepper as needed.
- Add drained pasta and cooked shrimp to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan and fresh basil or parsley, plus a squeeze of lemon if desired.
Notes
For best results, use raw shrimp and freshly grated Parmesan. Reserve pasta water to adjust sauce consistency. Add extra veggies like spinach or peas for more nutrition. For gluten-free or dairy-free adaptations, use appropriate pasta and cream substitutes. Shrimp cook quickly—remove from heat as soon as they turn pink.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 575
- Sugar: 5
- Sodium: 900
- Fat: 28
- Saturated Fat: 13
- Carbohydrates: 38
- Fiber: 3
- Protein: 32
Keywords: shrimp pasta, creamy pasta, date night dinner, marry me shrimp, easy shrimp pasta, sun-dried tomato pasta, Italian pasta, seafood pasta, weeknight dinner
