Marry Me Shrimp Pasta

This Marry Me Shrimp Pasta will make you say yes on the spot! Believe me, you’ll fall in love with the indulgent flavors.

Plump seasoned shrimp get tossed with tender pasta in a luxurious, velvety sun-dried tomato sauce. Nutty Parmesan melts right in and fresh basil makes it pop.

It’s garlicky, creamy, and a hint spicy.

I love making this for date nights, but it’s so easy I’ll treat myself on a weeknight. Because we all deserve a little luxury!

Ingredients for Marry Me Shrimp Pasta

• Pasta: I prefer long, flat noodles like linguine or fettuccine. They provide the perfect base to hold the creamy sauce.
• Large Shrimp: Large shrimp work best for this recipe. I find they stay juicy and tender without getting lost in the sauce. Fresh or frozen shrimp, be sure those beauties are peeled and deveined.
• Butter: Creates a rich foundation for the sauce and adds a silky, smooth texture.
• Garlic: Fresh is best! It adds a more savory, aromatic flavor.
• Heavy Cream: Forms the base of the creamy sauce, creating a thick, velvety texture.
• Chicken or Vegetable Broth: Adds depth and savory notes to the sauce while thinning out the cream.
• Grated Parmesan Cheese: Melts into the sauce, providing a sharp, salty flavor. It also helps with thickening.
• Sun-Dried Tomatoes: I love how they transform the creamy sauce! They add an irresistible sweet, tangy flavor and chewy texture.
• Fresh Basil Leaves: Little touches like fresh basil do wonders to enhance the flavor. It adds a fresh, peppery finish and beautiful color.
• Seasonings: Smoked paprika adds smokiness, garlic powder provides depth, red chili flakes bring heat, and Italian seasoning adds aromatics.

How to Make Marry Me Shrimp Pasta

Prep shrimp:

Coat the shrimp with seasoning. Cook over medium heat for 2–3 minutes per side until pink and opaque. Remove and set aside.

Boil pasta:

Boil the pasta in salted water according to the package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.

Build sauce foundation:

Saute the garlic in melted butter until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and cook for 1 minute. Add the chicken broth and bring to a simmer.

Add cream, cheese, and seasoning:

Lower the heat and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer gently for 3–5 minutes until the sauce thickens slightly.

Combine:

Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water. Return the cooked shrimp to the skillet and toss gently to combine. Cook for 1–2 minutes to warm everything through.

Top and serve:

Garnish with freshly chopped basil and extra Parmesan cheese. Serve immediately.

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Tips for the Best Marry Me Shrimp Pasta

Use quality tomatoes. For the best flavor, I use high-quality sun-dried tomatoes. Oil-packed ones are especially rich and flavorful.

Pick the best pasta. Linguine, fettuccine, or spaghetti work well as they hold the creamy sauce beautifully. For a thicker texture, penne or rigatoni are also great.

Grate the cheese. I use freshly grated Parmesan cheese for better melting and flavor compared to pre-grated options.

Don’t overcook shrimp! Cook the shrimp just until they turn pink and form a “C” shape to avoid a rubbery texture. If they curl into an “O,” they’re overcooked.

Add sun-dried tomato oil. I love using the oil from the sun-dried tomato jar to sauté the shrimp or garlic. It adds a delightful depth of flavor.

Season to taste. With any dish, I always recommend tasting and adjusting the seasoning. Add more or less salt, pepper, and red pepper flakes to taste.

Try tasty variations. Add spinach for extra greens, white wine for acidity, or mushrooms for an earthy note. Lemon juice can also brighten the dish.

Make it a feast. Pair with garlic bread, a crisp side salad, or roasted vegetables like zucchini or asparagus to round out the meal.

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How to Store

I love turning leftovers into a quick and delicious next-day meal. But, this dish is not ideal for freezing. The creamy sauce can separate and the shrimp can become rubbery.

Although, I doubt you’ll have a problem polishing leftovers off!

To Store: Place the pasta and sauce in an air-tight container, drizzled with a teaspoon of olive oil to prevent sticking. Refrigerate for up to 3 days.

To Reheat: Place in a covered oven-safe dish and warm at 350°F for 20 minutes. Or, sauté in a pan over medium heat with a splash of cream for 2–3 minutes until heated through.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, just make sure they are fully thawed, peeled, and deveined before cooking to avoid excess moisture in the sauce.

→ What pasta types work best?

Linguine, fettuccine, or spaghetti are great options as they hold the creamy sauce well. Penne or rigatoni also work for a heartier bite.

→ Can I make it less spicy?

Absolutely! Reduce or omit the red chili flakes to tone down the heat while keeping the rich flavor intact.

→ How can I store leftovers?

Refrigerate in an airtight container for up to 3 days. Add a splash of cream when reheating on the stove to refresh the sauce.

→ Is this dish freezer-friendly?

Freezing isn’t recommended as the creamy sauce may separate and the shrimp can become rubbery upon reheating.

→ What can I serve with it?

Pair with garlic bread, a crisp green salad, or roasted vegetables like zucchini or asparagus for a complete meal.