Marry Me Shrimp Pasta

Creamy, garlicky, and full of flavor, this Marry Me Shrimp Pasta is one of those dishes that feels indulgent without requiring a ton of effort. Inspired by the viral “Marry Me Chicken” recipe, I’ve turned it into a shrimp-based pasta dish that’s bold, romantic, and absolutely unforgettable. With tender shrimp, sun-dried tomatoes, and a luscious Parmesan cream sauce, this is the kind of meal that turns an ordinary night into something special.

Why You’ll Love This Recipe

I love how this dish balances richness and freshness. The creamy sauce wraps beautifully around the pasta, and the sun-dried tomatoes bring a tangy depth that complements the shrimp perfectly. It’s easy enough to make on a weeknight but elegant enough to serve for a date night or dinner party. Plus, it all comes together in just over 30 minutes—and I don’t even need a long list of fancy ingredients to make it happen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• 1 lb large shrimp (peeled and deveined)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

For the pasta and sauce:

• 10 oz pasta (fettuccine, linguine, or penne)
• 1 tbsp olive oil (for pasta water)
• 2 tbsp butter
• 4 cloves garlic (minced)
• ½ cup sun-dried tomatoes in oil (drained and chopped)
• ½ tsp red pepper flakes (optional)
• 1 cup chicken broth (or seafood broth)
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp chopped fresh basil or parsley (for garnish)

Directions

1. Cook the pasta:
   I bring a large pot of salted water to a boil, add a little olive oil, and cook the pasta until al dente. I reserve ½ cup of pasta water before draining.
2. Sear the shrimp:
   I pat the shrimp dry and toss them with olive oil, melted butter, paprika, garlic powder, salt, black pepper, and red pepper flakes. In a hot skillet over medium-high heat, I sear the shrimp for about 2 minutes per side until they’re pink and cooked through, then set them aside.
3. Build the sauce:
   In the same skillet, I melt 2 tablespoons of butter and sauté the garlic for about 30 seconds. I add the sun-dried tomatoes and red pepper flakes, cooking for a minute more. Then I pour in the broth, bring it to a gentle simmer, and stir in the cream and Italian seasoning. After 3–4 minutes, I stir in the Parmesan cheese and let it melt into a creamy sauce. I taste and adjust seasoning as needed.
4. Combine everything:
   I add the cooked pasta to the sauce, tossing to coat evenly. If the sauce feels too thick, I splash in a bit of the reserved pasta water. Then I return the shrimp to the pan and toss everything together gently.
5. Serve:
   I plate the pasta and top it with the shrimp, finishing with a sprinkle of fresh basil or parsley and extra Parmesan if I’m feeling indulgent. I serve it immediately, often with garlic bread and a crisp salad.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 20 minutes to cook, so I can have dinner on the table in just 35 minutes.

Variations

When I want to switch things up, here’s what I do:

• Make it Cajun-style: I swap the Italian seasoning for Cajun seasoning and use andouille sausage for a Southern kick.
• Try different proteins: I’ve used grilled chicken, scallops, or even crispy tofu instead of shrimp—each works beautifully.
• Add more veggies: Spinach, mushrooms, or roasted bell peppers make this dish more colorful and nutritious.
• Change the pasta shape: I like using rigatoni or tagliatelle for a slightly different texture.

storage/reheating

Storage:
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens over time, so I usually add a splash of cream or broth when reheating.

Reheating:
I reheat gently in a skillet over low heat, adding a bit of liquid to loosen the sauce. In the microwave, I heat in 30-second bursts, stirring in between until warmed through.

FAQs

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and patted dry before cooking to avoid excess water in the pan.

What’s the best pasta for this recipe?

I prefer fettuccine or linguine, but penne and rigatoni work great too—anything that holds onto the sauce will do the job.

Can I make this dish ahead of time?

I recommend making it fresh, but I have prepped the sauce and pasta in advance, then added shrimp just before serving for best texture.

Is there a dairy-free alternative?

I’ve used coconut cream and nutritional yeast as a substitute, though the flavor changes. It’s still rich and delicious with a different twist.

What can I use instead of sun-dried tomatoes?

Roasted cherry tomatoes or even chopped fresh tomatoes sautéed with garlic can work as a milder alternative.

Conclusion

Marry Me Shrimp Pasta is one of those recipes that always impresses without requiring too much work. Creamy, bold, and packed with flavor, it’s a dish I turn to when I want something romantic, comforting, or just really, really good. Whether I’m cooking for guests or treating myself, it always delivers—and usually gets rave reviews.

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