One bite of this Marry Me Shrimp Pasta and, honestly, you’ll understand how it got its name. Imagine twirling forkfuls of tender pasta, coated in a luscious, sun-dried tomato cream sauce, with plump, juicy shrimp in every mouthful—yeah, it’s that dreamy. The first time I made this, my husband put down his fork, looked at me wide-eyed, and said, “If I hadn’t already proposed, this would have done it.” (No joke!)
There’s just something about the combination of creamy, cheesy sauce and garlicky shrimp that hits every cozy, romantic, and comfort-seeking note. It’s the kind of meal that feels restaurant-fancy but is secretly weeknight-easy. I’ve made Marry Me Shrimp Pasta for anniversaries, date nights, and even those “just because” evenings when we all need a little extra indulgence. If you’re looking to impress someone—or just spoil yourself—this is the recipe for you.
I’ve tested this dish more times than I can count, tweaking the sauce, adjusting the seasoning, and making sure it’s foolproof. Whether you’re a seasoned home cook or just learning your way around the kitchen, you’ll love how approachable and rewarding this shrimp pasta is. The best part? You probably have most of the ingredients already, and the whole thing comes together in about 30 minutes. So, if you’re searching for that one Italian seafood pasta recipe to win hearts, look no further than Marry Me Shrimp Pasta.
Why You’ll Love This Marry Me Shrimp Pasta Recipe
I’ve made a lot of pasta dishes, but Marry Me Shrimp Pasta is in a league of its own. Here’s why I keep coming back to it—and why you will, too:
- Quick & Easy: Ready in just 30 minutes, so you don’t have to spend hours in the kitchen. Perfect for busy weeknights or last-minute guests.
- Simple Ingredients: Everything you need is probably already in your pantry or freezer—no need to hunt for fancy seafood or specialty cheeses.
- Restaurant-Quality at Home: Creamy, cheesy, and loaded with flavor, this dish tastes like something you’d order at a fancy Italian restaurant.
- Perfect for Special Occasions: Whether it’s Valentine’s Day, an anniversary, or just a Friday night, this pasta brings a little celebration to your table.
- Crowd-Pleaser: Kids devour it, adults rave about it, and I’ve never had leftovers go uneaten. Seriously, it disappears fast!
- Unbelievably Delicious: The combination of sun-dried tomatoes, parmesan, and juicy shrimp is pure comfort with an Italian twist.
What sets this recipe apart is the creamy sauce—made with a touch of cream, parmesan, and a pop of sun-dried tomato. Blending the sauce ensures every bite is silky and rich, without being heavy. And if you’re like me, you’ll appreciate how the shrimp stay perfectly tender, never rubbery, thanks to a quick sear before finishing in the sauce. It’s not just another shrimp pasta—this is the kind that makes people linger at the table, sopping up every bit of sauce with bread.
Honestly, I think Marry Me Shrimp Pasta is the definition of comfort food reimagined: all the flavor, a little lighter (thanks to my tweaks), and just as satisfying. You’ll want to keep this recipe in your back pocket for whenever you want to wow someone—no engagement ring required!
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy, satisfying texture—without any hassle. You’ll probably find most of these in your pantry or fridge already. Here’s what you need for the ultimate Marry Me Shrimp Pasta:
- Shrimp (1 lb / 450g, peeled and deveined): I use large or extra-large shrimp for the best texture. Fresh or frozen both work—just make sure they’re thawed and patted dry.
- Pasta (12 oz / 340g): Fettuccine, linguine, or spaghetti are all great choices. Short pasta like penne works too if you prefer!
- Olive Oil (2 tbsp): For sautéing and adding that classic Italian flavor.
- Garlic (4 cloves, minced): Adds depth and an irresistible aroma. I sometimes use a bit extra—can you ever have too much garlic?
- Red Pepper Flakes (1/2 tsp): Optional, but I love the subtle heat it brings. Adjust to taste.
- Sun-Dried Tomatoes (1/2 cup / 80g, chopped): These add a sweet, tangy burst. I go for oil-packed for extra richness (just drain them first).
- Chicken Broth (3/4 cup / 180ml): Helps make the sauce silky while adding flavor. Vegetable broth works, too.
- Heavy Cream (3/4 cup / 180ml): The secret to the dreamy, creamy sauce. For a lighter version, you can use half-and-half, but the sauce will be a bit thinner.
- Parmesan Cheese (1 cup / 90g, freshly grated): Adds salty, nutty richness. I highly recommend grating it yourself for the best melt and flavor.
- Italian Seasoning (1 tsp): A blend of herbs that brings a subtle earthiness.
- Salt and Black Pepper (to taste): Season at every step for balanced flavor.
- Fresh Basil (for garnish): Totally optional, but it makes the dish pop visually and adds freshness.
- Lemon Juice (1 tbsp): Brightens up the sauce and keeps things from tasting too heavy.
Substitution Tips:
- Swap the pasta for gluten-free noodles if needed.
- Use cooked chicken instead of shrimp for a poultry version.
- Dairy-free? Substitute coconut cream for heavy cream and use a vegan parmesan-style cheese.
- No sun-dried tomatoes? Try roasted red peppers or even a handful of cherry tomatoes for a fresh vibe.
I tend to stick with Barilla or De Cecco pasta, and for parmesan, nothing beats a wedge of Parmigiano-Reggiano. If you’re in a pinch, pre-grated will work, but the sauce won’t be quite as smooth. Trust me, these little ingredient choices make a difference!
Equipment Needed
You don’t need a fancy kitchen to whip up Marry Me Shrimp Pasta—just some basics, and maybe one or two “nice to have” tools.
- Large Pot: For boiling your pasta. I use a heavy-bottomed 6-quart pot, but any large saucepan will work.
- Large Skillet or Sauté Pan: This is where the magic happens—cooking the shrimp and simmering the sauce. A 12-inch nonstick or stainless steel skillet is my go-to. If yours doesn’t have a lid, you can improvise with foil.
- Colander: For draining the pasta. If you don’t have one, a slotted spoon will do in a pinch.
- Wooden Spoon or Silicone Spatula: For stirring the sauce and scraping up all those tasty browned bits.
- Measuring Cups and Spoons: To keep things precise and avoid guessing games.
- Sharp Knife and Cutting Board: For prepping garlic, sun-dried tomatoes, and basil.
- Zester or Grater: If you want to add a bit of fresh lemon zest or grate your own parmesan (highly recommended).
- Tongs: Super handy for tossing and serving the pasta.
If you’re missing a fancy skillet, don’t worry—I’ve made this in a basic nonstick pan and it still turns out great. Just keep an eye on the heat to prevent sticking. And here’s a little tip: wash your pan right after you eat, since the creamy sauce can cling to the sides if it sits too long.
How to Make Marry Me Shrimp Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340g) of your favorite pasta and cook until al dente, about 8-10 minutes (check your package directions). Reserve 1/2 cup (120ml) of the pasta water before draining. Set pasta aside.
- Sear the Shrimp: While the pasta cooks, pat 1 lb (450g) of peeled and deveined shrimp dry with paper towels. Season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer—don’t crowd the pan!—and sear for 1-2 minutes per side until just pink and barely opaque. Remove shrimp to a plate. (Don’t overcook; they’ll finish in the sauce later.)
- Make the Sauce: In the same skillet, add the remaining 1 tbsp olive oil. Lower heat to medium. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes (if using). Sauté for 30 seconds, just until fragrant—don’t let the garlic brown! Stir in 1/2 cup (80g) chopped sun-dried tomatoes and cook for another minute.
- Deglaze and Simmer: Pour in 3/4 cup (180ml) chicken broth, scraping up any browned bits from the bottom of the skillet (that’s where the flavor hides). Let it simmer for 2-3 minutes until slightly reduced.
- Creamy Goodness: Lower the heat and stir in 3/4 cup (180ml) heavy cream. Let the sauce come to a gentle simmer—don’t let it boil or the cream might split. Add 1 tsp Italian seasoning. Simmer for 2-3 minutes until the sauce thickens a bit.
- Cheesy Finish: Add 1 cup (90g) freshly grated parmesan cheese, stirring constantly until melted and smooth. Season with salt and black pepper to taste. If the sauce seems too thick, add a splash of reserved pasta water.
- Combine Everything: Return the shrimp (and any juices) to the pan. Add the drained pasta and toss well to coat in the creamy sauce. If needed, add more pasta water for a silky consistency.
- Final Touches: Squeeze in 1 tbsp lemon juice and toss in a handful of fresh basil, torn or sliced. Taste and adjust seasoning if needed.
- Serve: Plate the pasta, making sure everyone gets plenty of shrimp. Top with extra parmesan, more fresh basil, and a sprinkle of red pepper flakes if you like a little heat.
Prep Notes & Troubleshooting:
- Keep an eye on the sauce; if it’s too thick, add a splash of broth or pasta water. Too thin? Simmer a minute longer.
- If your shrimp turn rubbery, they probably cooked too long—remember, they finish in the sauce!
- The sauce will thicken as it cools, so serve right away for the best texture.
My personal tip: get all your ingredients prepped and measured before you start. This makes the whole process way less stressful—especially when things start moving quickly on the stove.
Cooking Tips & Techniques
Over the years, I’ve learned a few tricks to make Marry Me Shrimp Pasta truly irresistible—and a few pitfalls to avoid along the way!
- Sear, Don’t Steam: Searing shrimp in a hot pan gives you that golden edge and seals in juiciness. If your pan is overcrowded, the shrimp will steam and turn mushy. Cook in batches if needed.
- Go Fresh When Possible: Freshly grated parmesan melts better and adds a nuttier, richer flavor compared to the pre-shredded stuff. Trust me, it’s worth the extra minute.
- Don’t Overcook the Cream: Boiling the sauce can cause the cream to separate. Keep it at a gentle simmer, and stir often for glossy results.
- Balance the Sauce: If the sauce tastes flat, a squeeze of lemon or a pinch more salt can work wonders. I always taste before serving—sometimes just a little tweak makes all the difference.
- Multitasking Made Easy: While your pasta cooks, start the shrimp and prep your sauce ingredients. Having everything chopped and ready keeps the recipe moving smoothly.
Honestly, the first time I made this, I dumped all the shrimp in at once and ended up with a weird, grayish, overcooked mess. Lesson learned: a hot pan and a little patience make all the difference. And if you want that sauce extra creamy, don’t be shy about adding a splash of pasta water at the end. It’s a little Italian grandma magic.
Variations & Adaptations
One of my favorite things about Marry Me Shrimp Pasta is how flexible it is. You can put your own spin on it, depending on what you have or what you’re craving.
- Low-Carb: Swap out the pasta for spiralized zucchini noodles or spaghetti squash. The sauce is so flavorful you won’t even miss the carbs.
- Gluten-Free: Use your favorite gluten-free pasta—just check the package for cook times, as they can vary.
- Spicy Kick: Double the red pepper flakes, or add a few spoonfuls of Calabrian chili paste for serious heat lovers.
- Dairy-Free: Use coconut cream or cashew cream in place of heavy cream, and a dairy-free parmesan substitute. The sauce will still be rich and satisfying.
- Seafood Medley: Add scallops or chunks of firm white fish alongside the shrimp for a seafood pasta feast.
- Vegetarian: Skip the shrimp and toss in sautéed mushrooms, spinach, or roasted red peppers for a hearty meatless version.
I’ve even made this with leftover grilled chicken and, once, with tofu for my vegan sister-in-law. It’s the kind of recipe that adapts to what you have in the fridge—just don’t skip the creamy, cheesy sauce, because that’s where all the magic is!
Serving & Storage Suggestions
For the best experience, serve Marry Me Shrimp Pasta hot and fresh, straight from the skillet. Pile it into shallow bowls, sprinkle with extra parmesan and fresh basil, and maybe add a wedge of lemon on the side. It pairs beautifully with a simple green salad, crusty Italian bread, and a crisp white wine (I love Pinot Grigio or Sauvignon Blanc with this).
If you have leftovers (rare, but it happens!), store them in an airtight container in the fridge for up to 2 days. The sauce will thicken as it chills, but a splash of milk or cream when reheating brings it right back to life. To reheat, gently warm on the stove over low heat, stirring frequently—microwaving is okay, but go slow to keep the shrimp tender.
This pasta actually develops even deeper flavors overnight, so don’t be afraid to enjoy it for lunch the next day. I don’t recommend freezing (the cream sauce can separate), but you can make the sauce ahead and combine with fresh pasta and shrimp when ready to serve.
Nutritional Information & Benefits
Each serving of Marry Me Shrimp Pasta (about 1/4 of the recipe) contains approximately:
- Calories: 550
- Protein: 32g
- Fat: 22g
- Carbohydrates: 48g
- Fiber: 3g
Health Benefits: Shrimp is a lean source of protein and offers important nutrients like vitamin B12, selenium, and omega-3s. The sun-dried tomatoes bring a boost of antioxidants, while the basil adds vitamin K and a burst of freshness. If you swap in whole wheat or gluten-free pasta, you’ll get extra fiber and nutrients, too.
Dietary Notes: This recipe contains shellfish, dairy, and gluten (unless you use substitutions). It’s naturally high-protein and can be adapted to suit most dietary needs. Personally, I love how it feels indulgent but still offers a decent balance of protein and carbs—perfect for an energy-boosting dinner.
Conclusion
If you’re searching for a pasta recipe that’s guaranteed to impress—without stressing you out—Marry Me Shrimp Pasta is the one. The creamy, cheesy Italian seafood sauce wraps every noodle in comfort, and the shrimp are so tender and flavorful you might just find yourself making this again (and again… and again).
Don’t be afraid to tweak the recipe to fit your tastes or dietary needs. That’s the best part about home cooking—it’s all about making the dish your own. For me, this pasta brings back memories of date nights at home, laughter around the table, and the simple joy of sharing something delicious with people I love. I hope it brings those same cozy vibes to your kitchen.
If you try this Marry Me Shrimp Pasta, let me know what you think! Drop a comment, share your photos on Pinterest, or let me know how you made it your own. Happy cooking, and may your pasta always be creamy and your shrimp always plump!
FAQs About Marry Me Shrimp Pasta
Can I use frozen shrimp for Marry Me Shrimp Pasta?
Yes! Just make sure to thaw them completely and pat dry before cooking. This helps them sear instead of steaming in the pan.
What’s the best pasta shape for this recipe?
Fettuccine, linguine, or spaghetti are classic choices, but penne or rigatoni work great for holding onto the creamy sauce. Use whatever you have on hand!
Can I make Marry Me Shrimp Pasta ahead of time?
You can prep the sauce ahead and store it in the fridge for up to 2 days. Cook the pasta and shrimp fresh for the best texture when you’re ready to serve.
How can I make this dish spicier?
Add extra red pepper flakes, a spoonful of chili paste, or even a dash of hot sauce to the sauce. Taste as you go so it doesn’t get too fiery!
Is there a dairy-free option for the cream sauce?
Absolutely. Substitute coconut cream or cashew cream for the heavy cream, and use a dairy-free parmesan alternative. The sauce will still be rich and delicious.
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Marry Me Shrimp Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy, dreamy Italian-inspired shrimp pasta featuring a luscious sun-dried tomato parmesan sauce, perfect for date nights or special occasions but easy enough for a weeknight dinner. Plump shrimp and tender pasta are tossed in a rich, garlicky sauce that will win hearts at any table.
Ingredients
- 1 lb (450g) large or extra-large shrimp, peeled and deveined
- 12 oz (340g) pasta (fettuccine, linguine, spaghetti, or penne)
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
- 3/4 cup (180ml) chicken broth (or vegetable broth)
- 3/4 cup (180ml) heavy cream
- 1 cup (90g) parmesan cheese, freshly grated
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil, for garnish (optional)
- 1 tbsp lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, pat shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear shrimp in a single layer for 1-2 minutes per side until just pink and barely opaque. Remove shrimp to a plate.
- In the same skillet, add remaining 1 tbsp olive oil. Lower heat to medium. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Stir in chopped sun-dried tomatoes and cook for another minute.
- Pour in chicken broth, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
- Lower heat and stir in heavy cream. Let sauce come to a gentle simmer. Add Italian seasoning and simmer 2-3 minutes until slightly thickened.
- Add parmesan cheese, stirring until melted and smooth. Season with salt and black pepper. If sauce is too thick, add a splash of reserved pasta water.
- Return shrimp (and any juices) to the pan. Add drained pasta and toss to coat in the sauce. Add more pasta water if needed for a silky consistency.
- Squeeze in lemon juice and toss in fresh basil. Taste and adjust seasoning.
- Serve immediately, garnished with extra parmesan, basil, and red pepper flakes if desired.
Notes
For best results, use freshly grated parmesan and avoid overcooking the shrimp. If the sauce is too thick, add a splash of pasta water or broth. Serve immediately for the creamiest texture. This recipe can be adapted for gluten-free, dairy-free, or vegetarian diets with simple substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of the recipe (approximately 2 cups)
- Calories: 550
- Sugar: 5
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 3
- Protein: 32
Keywords: shrimp pasta, creamy pasta, Italian dinner, sun-dried tomato pasta, date night recipe, seafood pasta, easy pasta recipe, marry me shrimp, parmesan cream sauce
