Short description

This Marry Me Shrimp Pasta is a creamy, flavorful dish featuring tender shrimp bathed in a luscious tomato-cream sauce, enhanced with garlic, herbs, and a hint of spice. It’s easy enough for a weeknight yet impressive enough for a romantic dinner.

Why You’ll Love This Recipe

I can’t help but fall for this pasta’s rich, velvety sauce that clings beautifully to each shrimp and strand of pasta. The blend of sun-dried tomatoes, garlic, and Parmesan gives it a luxurious flavor without complexity. What’s more, I whip it up in under 30 minutes—perfect when I want something special without the fuss.

ingredients

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

Jumbo shrimp, peeled and deveined
Sun-dried tomatoes, chopped
Garlic, minced
Red pepper flakes (optional, for a touch of heat)
Olive oil
Butter
Heavy cream
Chicken broth (or white wine)
Italian seasoning
Salt and pepper
Grated Parmesan cheese
Fresh parsley or basil, chopped
Pasta (linguine, fettuccine, or penne)

directions

Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet, heat olive oil and a pat of butter over medium-high heat. Season shrimp with salt, pepper, and a pinch of red pepper flakes. Sear shrimp for 1–2 minutes each side until just pink. Transfer shrimp to a plate and set aside.
In the same skillet, melt more butter and sauté garlic and sun-dried tomatoes until fragrant—about 1–2 minutes.
Pour in chicken broth (or wine), scraping up any browned bits, then stir in heavy cream and Italian seasoning. Bring to a gentle simmer.
Mix in Parmesan cheese and let the sauce thicken slightly, about 2 minutes. Season to taste with salt, pepper, and more red pepper flakes if desired.
Return shrimp to the skillet, tossing to coat in the sauce and warming through.
Add cooked pasta and a splash of reserved pasta water to loosen the sauce. Toss until everything is well coated.
Sprinkle with fresh parsley or basil before serving.

Servings and timing

This recipe serves 4.

Preparation time: about 10 minutes
Cook time: around 15 minutes
Total time: approximately 25 minutes

Variations

Protein swaps: I’ve used chicken breast or scallops instead of shrimp with great results.
Wine-free option: Swap the white wine for extra broth or a splash of lemon juice.
Cheesy upgrade: A handful of shredded mozzarella or fontina adds an extra creamy layer.
Veggie boost: I sometimes toss in spinach, cherry tomatoes, or mushrooms for added color and nutrition.

storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: The sauce doesn’t freeze well with cream, so I only freeze the cooked shrimp separately.
Reheating: I gently warm in a skillet over low heat, adding a splash of cream or broth to refresh the sauce. Microwave reheats well in 30‑second bursts, stirring in between.

FAQs

What pasta shape works best for this dish?

I prefer linguine or fettuccine because they catch the creamy sauce nicely, but penne or rigatoni work just as well.

Can I make it spicier?

Definitely—I add extra red pepper flakes or a dash of hot sauce when I want a bolder kick.

Is it okay to use frozen shrimp?

Yes—just thaw, pat them dry, and season before cooking to avoid excess moisture in the sauce.

How do I prevent the sauce from separating?

I simmer gently on low heat and add cheese gradually, whisking constantly. If needed, a splash of pasta water helps re-emulsify the sauce.

Can I prep any parts ahead of time?

I often chop tomatoes and garlic in advance and even sauté shrimp then cool them—just reheat in the sauce before adding pasta.

Conclusion

This Marry Me Shrimp Pasta has earned its name in my kitchen—it’s indulgent, aromatic, and simple to prepare. Whether I’m cooking for date night or craving a cozy dinner, this recipe hits all the right notes. I hope you enjoy making it and sharing those special moments over a plate of creamy shrimp pasta as much as I do!