There’s something magical about a recipe that brings people to the table with wide eyes and second helpings—and this Marry Me Shrimp Pasta has done that more times than I can count in my own kitchen. The first time I served it to my husband, he looked up mid-bite and jokingly asked if he could marry me all over again. That’s when I knew this dish was something special.
This creamy, dreamy Marry Me Shrimp Pasta is everything I love in a meal—tender, juicy shrimp tossed with al dente pasta and bathed in a silky garlic parmesan cream sauce that’s gently infused with sun-dried tomatoes and just a hint of heat. It tastes like something you'd order at your favorite Italian spot, yet it's easy enough to whip up on a weeknight.
Whether you're planning a cozy date night at home, celebrating something sweet, or just want to treat yourself to something truly indulgent, this Marry Me Shrimp Pasta delivers every time. It’s a recipe I come back to again and again, not just because it’s quick (yes, it’s ready in about 30 minutes!), but because it never fails to impress.
If you’ve ever wanted to cook a meal that says “I love you” without saying a word, Marry Me Shrimp Pasta is it.
Why You'll Love This Marry Me Shrimp Pasta Recipe
They say the way to someone’s heart is through their stomach—and let me tell you, this Marry Me Shrimp Pasta might just prove it. The name isn’t just cute; it comes from the idea that a dish this delicious could actually spark a proposal.
Inspired by the wildly loved chicken version, this seafood twist brings tender shrimp into the spotlight, nestled in a velvety parmesan cream sauce with sun-dried tomatoes, garlic, and a touch of heat that keeps you coming back for more.
What I love most about Marry Me Shrimp Pasta is how it feels special without being complicated. It’s made with pantry staples, comes together in under 30 minutes, and still tastes like something you'd get at a cozy little bistro on date night.
I’ve served it on quiet weeknights, during anniversary dinners, and even just to treat myself after a long day—it never disappoints.
Whether you’re cooking to impress someone special or just want to make an ordinary evening feel like a celebration, this Marry Me Shrimp Pasta hits all the right notes. Bold flavor, simple prep, and that perfect balance of comfort and elegance—this is the kind of recipe that earns a permanent spot in your rotation.
Trust me, once you try it, Marry Me Shrimp Pasta will be the dish you keep coming back to whenever love is on the menu.
Jump to:
Ingredients
For the perfect Marry Me Shrimp Pasta, gather these ingredients:
- Shrimp, peeled and deveined
- Pasta (fettuccine, linguine, or angel hair work best)
- Butter, divided
- Garlic, minced
- Heavy cream
- Chicken broth
- Sun-dried tomatoes, chopped
- Parmesan cheese
- Red pepper flakes (adjust to taste)
- Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil, chopped (plus more for garnish)
- Olive oil
The sun-dried tomatoes add a sweet, tangy depth that complements the creamy sauce perfectly. For the parmesan, freshly grated is strongly recommended for the smoothest sauce texture and best flavor.
See recipe card for quantities.
Instructions
Prepare the Shrimp
- Pat dry the peeled and deveined shrimp with paper towels to remove excess moisture.
- Season the shrimp with salt, pepper, and ½ teaspoon of Italian seasoning.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat.
- Cook the shrimp for about 2 minutes per side until they turn pink and opaque. Be careful not to overcook them.
- Remove the shrimp from the pan and set aside on a plate. Cover loosely with foil to keep warm.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Drain the pasta but don't rinse it – the starch helps the sauce cling better.
Make the Creamy Sauce
- Return the skillet to medium heat and add the remaining 2 tablespoons of butter.
- Sauté the minced garlic for about 30 seconds until fragrant (be careful not to burn it).
- Add the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Bring the sauce to a gentle simmer and cook for 3-4 minutes until it starts to thicken.
- Sprinkle in the grated parmesan cheese gradually, stirring constantly until melted and smooth.
- Season with red pepper flakes, remaining Italian seasoning, salt, and black pepper to taste.
- Simmer for another 2-3 minutes until the sauce reaches your desired consistency. If it's too thick, add some of the reserved pasta water to thin it out.
Combine and Serve
- Add the cooked pasta to the sauce and toss to coat thoroughly.
- Return the shrimp to the pan and gently stir them into the pasta.
- Stir in the chopped fresh basil.
- Serve immediately, garnished with extra basil leaves, parmesan cheese, and a sprinkle of red pepper flakes if desired.
- Step 1: Prepare the Shrimp
Peel, devein, and season the shrimp with salt, pepper, and a little olive oil.
- Step 2: Cook the Pasta
Boil the pasta in salted water until just al dente, then drain.
- Step 3: Make the Creamy Sauce
Sauté garlic, add sun-dried tomatoes, cream, and parmesan to create the sauce.
- Step 4: Combine and Serve
Toss the shrimp and pasta in the sauce, then garnish and serve.
Hints and Tips
- Don't overcook the shrimp – They continue cooking slightly when added back to the hot pasta, so it's better to err on the side of slightly underdone when initially cooking them.
- Prep ahead – For a quicker dinner, prep the shrimp and chop the sun-dried tomatoes and garlic earlier in the day.
- Reserved pasta water is your secret weapon for adjusting sauce consistency. The starchy water helps thin the sauce while maintaining its silky texture.
Dietary Benefits
Balanced Carbs:
Pasta provides comforting carbohydrates, creating a well-rounded, filling dish that fuels you.
Protein-Rich:
Shrimp adds a lean, high-quality source of protein to keep the meal both satisfying and nourishing.
Serving Suggestions
- Add a Fresh Side:
- I love serving this dish with a simple green salad—just mixed greens with olive oil and fresh lemon juice. It adds a bright, zesty contrast that lightens up every bite.
- Perfect for Special Occasions:
- Whether it's a date night, anniversary, or a cozy family dinner, this Marry Me Shrimp Pasta feels fancy without being fussy. Add some fresh herbs and warm bread on the side for an extra touch of love.
Recipe Variations & Substitutions
- Make it lighter: Substitute half-and-half for the heavy cream. The sauce won't be quite as rich but still delicious.
- Dairy-free option: Use coconut cream instead of heavy cream and nutritional yeast in place of parmesan cheese.
- Gluten-free version: Simply swap in your favorite gluten-free Marry Me Shrimp pasta. The sauce is naturally gluten-free.
- Add vegetables: Spinach, asparagus, or peas make excellent additions. Add spinach in the last minute of cooking to wilt it into the sauce.
- Protein swaps: This sauce works wonderfully with chicken or even salmon if you're not a shrimp fan. Try it with "Marry Me Chicken and Shrimp Pasta" for a surf and turf version.
- Spice it up: For a spicy shrimp pasta recipe, double the red pepper flakes or add a dash of cayenne pepper.
Equipment
- Large Skillet or Sauté Pan (12-inch or larger):
Ideal for making the sauce and tossing the pasta together without overcrowding. A high-sided skillet works even better to keep everything contained and simmering beautifully. - Large Pot for Boiling Pasta:
Make sure it’s big enough to give your noodles plenty of space to cook evenly without sticking together.
Storage
- Refrigeration: Store leftover Marry Me Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. The sauce may thicken when chilled.
- Reheating: Gently reheat in a skillet over medium-low heat, adding a splash of cream or milk to loosen the sauce. Alternatively, microwave at 50% power, stirring occasionally.
- Freezing: This dish is best enjoyed fresh as cream-based sauces and seafood don't freeze well. I don't recommend freezing this recipe.
My Secret to the Most Flavorful Marry Me Shrimp Pasta
I’ll never forget the first time I made Marry Me Shrimp Pasta for someone I loved—it was meant to be a simple dinner, but the moment they took the first bite, their eyes lit up. That’s when I realized that great food isn’t just about ingredients—it’s about care, timing, and tiny details that make all the difference.
Over the years, I’ve learned that the secret to unlocking the full flavor of this dish is patience. Don’t rush the sauce.
Let it simmer gently and slowly, giving the garlic, parmesan, and sun-dried tomatoes time to blend into a rich, velvety dream. That quiet simmer is where the magic happens—it transforms simple ingredients into something that tastes like it came straight from a restaurant kitchen.
And here’s another little trick I swear by: always save a cup of your pasta’s cooking water before draining. It’s liquid gold. If your sauce ever feels too thick, a splash of that starchy water loosens it up just enough without watering it down. It helps the sauce cling to the pasta perfectly, so every bite is creamy, flavorful, and unforgettable.
These small steps may not seem like much, but they’re exactly what turn Marry Me Shrimp Pasta into the kind of dish people remember—and request again and again.
FAQ
Why is it called "marry me pasta"?
It’s called marry me pasta because the flavors are so rich and irresistible, they’re said to be proposal-worthy! The creamy, garlicky sauce with sun-dried tomatoes and parmesan creates a comforting yet elegant dish. It became famous as a meal so good, someone might just pop the question after tasting it—hence the name!
What is marry me shrimp?
Marry me shrimp is a seafood twist on the beloved marry me pasta. It features tender, juicy shrimp in a creamy parmesan garlic sauce with sun-dried tomatoes and herbs. The combination of bold flavors and luxurious texture makes it perfect for special occasions—or anytime you want to impress with minimal effort and maximum flavor.
What is the best sauce to eat with shrimp?
Shrimp pairs beautifully with creamy garlic parmesan sauces, lemon butter, or spicy tomato-based sauces. For pasta dishes, a creamy sun-dried tomato sauce (like the one in marry me shrimp pasta) adds richness and depth while complementing the shrimp’s delicate flavor. Choose sauces with balance—acid, fat, and a touch of heat—for the best results.
Do you cook shrimp before adding to pasta?
Yes, but only briefly! Shrimp cooks quickly—usually 2–3 minutes per side until it turns pink and opaque. You can cook it directly in the sauce toward the end of cooking, which helps it stay tender and absorb flavor. Avoid overcooking, as shrimp can become rubbery. It should finish cooking right before tossing with the pasta.
Why You’ll Keep Coming Back to This Marry Me Shrimp Pasta
It’s the kind of dish that makes people pause mid-bite and say, “Wow.” This Marry Me Shrimp Pasta is more than just a recipe—it’s a love letter written in garlic, cream, and perfectly cooked shrimp.
Whether you’re making it for a cozy date night or just need a little comfort in the middle of a hectic week, this dish never fails to deliver rich flavor with minimal fuss. It’s elegant, effortless, and absolutely unforgettable.
If you're building a menu around this pasta, why not keep the magic going? Try pairing it with something hearty like my Philly Cheesesteak Meatloaf for another comforting main dish the whole family will rave about. And don’t forget dessert—my Boston Cream Pie is the perfect sweet finish to round out a memorable meal.
So go ahead—grab your skillet, pour your heart into it, and let this Marry Me Shrimp Pasta be your new go-to when you want to impress, indulge, or simply treat yourself to something special.
I’d love to hear how it turns out in your kitchen—drop a comment below and tell me your delicious twist on it!
Related
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Pairing
These are my favorite dishes to serve with this Marry Me Shrimp Pasta recipe:
Marry Me Shrimp Pasta Recipe
Equipment
- 1 Skillet 12-inch or larger, high-sided if possible
- 1 Large pot For boiling pasta
- 1 Tongs For tossing pasta and shrimp
- 1 Measuring Set Dry and liquid ingredients
Ingredients
- 12 oz pasta fettuccine or linguine recommended
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil extra virgin
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup sun-dried tomatoes chopped, oil-packed preferred
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- salt and pepper to taste
- ½ cup reserved pasta water if needed to thin the sauce
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Boil pasta until al dente
- Sauté shrimp until just pink
- Set shrimp aside
- Sauté garlic and red pepper flakes
- Add sun-dried tomatoes and cook briefly
- Stir in cream and parmesan
- Let sauce reduce and thicken
- Add shrimp and cooked pasta
- Toss with pasta water if needed
- Garnish with parsley and serve warm
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