Marry Me Shrimp Pasta

This marry me shrimp pasta is rich, creamy, and bursting with flavor. Juicy shrimp are tossed in a luscious sun-dried tomato cream sauce and combined with perfectly cooked pasta for a meal that feels restaurant-worthy but is simple enough to make at home. I love serving it when I want something impressive yet quick to prepare.

Why You’ll Love This Recipe

I love how this pasta blends the sweetness of shrimp with the savory depth of sun-dried tomatoes and garlic. The creamy sauce coats every strand of pasta, and the slight kick from red pepper flakes balances it perfectly. It’s a one-pan wonder that feels indulgent but comes together in under 30 minutes, making it perfect for weeknights or special dinners.

Ingredients

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

• Pasta (linguine, fettuccine, or spaghetti)

• Large shrimp, peeled and deveined

• Olive oil

• Garlic, minced

• Sun-dried tomatoes, chopped

• Heavy cream

• Chicken broth

• Parmesan cheese, grated

• Red pepper flakes (optional)

• Italian seasoning

• Salt

• Pepper

• Fresh basil (optional, for garnish)

Directions

1. I start by cooking the pasta in salted boiling water until al dente, then drain and set aside, reserving some pasta water.

2. In a large skillet, I heat olive oil over medium heat and cook the shrimp for 1–2 minutes per side until pink and opaque. I remove them from the skillet and set them aside.

3. In the same skillet, I add a bit more olive oil if needed, then sauté garlic and sun-dried tomatoes for about 1 minute until fragrant.

4. I pour in the chicken broth and heavy cream, stirring to combine. I add Italian seasoning, red pepper flakes (if using), salt, and pepper, and let the sauce simmer for 3–4 minutes.

5. I stir in the Parmesan cheese until melted and the sauce thickens slightly.

6. I return the shrimp to the skillet along with the cooked pasta, tossing everything together. If the sauce is too thick, I add a splash of reserved pasta water.

7. I garnish with fresh basil before serving.

Servings and timing

This recipe makes about 4 servings. I usually spend 10 minutes prepping and 15 minutes cooking, so it’s ready in around 25 minutes.

Variations

I sometimes swap shrimp for scallops or chicken. For extra vegetables, I add spinach or roasted red peppers. If I want a lighter version, I use half-and-half instead of heavy cream. For a spicier kick, I increase the red pepper flakes or add a splash of hot sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet with a splash of broth or cream to restore the sauce’s texture. I don’t recommend freezing this dish because the cream sauce can separate.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking to avoid extra liquid in the sauce.

Can I make this without sun-dried tomatoes?

Yes, but they add a unique depth of flavor. If I skip them, I sometimes add roasted cherry tomatoes instead.

What pasta works best?

I like linguine or fettuccine because they hold the creamy sauce well, but penne or rotini also work.

Can I make it dairy-free?

Yes, I use coconut cream and a dairy-free Parmesan alternative.

How do I prevent overcooking shrimp?

I cook them just until they turn pink and opaque, then remove them from heat immediately.

Conclusion

This marry me shrimp pasta is one of my favorite creamy seafood dishes because it’s flavorful, comforting, and comes together so quickly. I love serving it for romantic dinners or when I want to treat myself to something indulgent without spending hours in the kitchen.