Marry Me Shrimp Pasta

Marry Me Shrimp Pasta is a creamy, dreamy dish that combines tender shrimp with a rich, sun-dried tomato cream sauce over perfectly cooked pasta. The flavors are bold, the texture is luxurious, and every bite feels like something worth falling in love with. It’s the kind of meal I make when I want to impress—whether it’s a date night, dinner party, or just treating myself.

Why You’ll Love This Recipe

I love this recipe because it’s elegant yet incredibly easy. The shrimp cook in minutes, and the sauce comes together in one pan with pantry staples like garlic, cream, and sun-dried tomatoes. The result is a deeply flavorful pasta dish that feels restaurant-worthy without the hassle. It’s rich, comforting, and downright irresistible.

ingredients

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

pasta (fettuccine, linguine, or penne)
large shrimp, peeled and deveined
olive oil
butter
garlic, minced
sun-dried tomatoes (in oil), chopped
heavy cream
Parmesan cheese, grated
chicken broth
crushed red pepper flakes
Italian seasoning
salt
black pepper
fresh basil or parsley (for garnish)

directions

1. I start by cooking the pasta according to the package directions until al dente, then drain and set it aside.

2. In a large skillet, I heat olive oil and butter over medium heat. I add the shrimp, season with salt and pepper, and cook until pink and opaque, about 1–2 minutes per side. I remove them from the skillet and set aside.

3. In the same pan, I add garlic and sauté for 1 minute until fragrant.

4. I stir in the sun-dried tomatoes and cook for another minute, then pour in the chicken broth and let it reduce slightly.

5. I lower the heat and add the heavy cream, Parmesan cheese, crushed red pepper flakes, and Italian seasoning. I stir until the cheese melts and the sauce thickens slightly.

6. I return the shrimp to the skillet and toss in the cooked pasta, stirring everything together until well coated.

7. I garnish with fresh basil or parsley and serve hot.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, so dinner is ready in just 30 minutes.

Variations

Sometimes I swap shrimp for scallops or grilled chicken. I’ve made it with spinach or kale for a green boost, or added a splash of white wine for depth. If I want it spicier, I increase the red pepper flakes or add a pinch of cayenne. I also love using different pasta shapes depending on what I have—rigatoni and bucatini work great.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop with a splash of cream or broth to keep the sauce silky. The microwave works in short bursts, stirring often. I avoid overcooking the shrimp a second time to keep them tender.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before cooking to avoid excess water in the pan.

What’s the best pasta for this dish?

I usually go with fettuccine or linguine, but penne and rigatoni work great too because they hold onto the sauce.

Is this dish very spicy?

It has a mild kick from red pepper flakes, but I can adjust the heat up or down depending on my taste.

Can I make this ahead of time?

The sauce can be made ahead and reheated, but I cook the shrimp fresh to keep them from getting rubbery.

What can I use instead of heavy cream?

I’ve used half-and-half or a mix of cream cheese and milk in a pinch. Coconut cream works for a dairy-free twist, but it changes the flavor slightly.

Conclusion

Marry Me Shrimp Pasta is one of those unforgettable dishes that hits all the right notes—creamy, savory, a little spicy, and loaded with flavor. It’s easy enough for a weeknight but impressive enough for a celebration. Whether I’m cooking for someone special or just indulging in a rich, comforting bowl of pasta, this recipe always delivers.