Marry Me Shrimp Pasta is a creamy, flavorful, and slightly spicy pasta dish that’s rich in garlic, sun-dried tomatoes, Parmesan, and tender shrimp. It’s one of those meals I love to make when I want something that feels restaurant-worthy but is quick enough for a weeknight dinner.
Why You’ll Love This Recipe
This Marry Me Shrimp Pasta brings together all the bold flavors I crave in one dish. The juicy shrimp are sautéed until tender, then simmered in a rich, creamy sauce packed with sun-dried tomatoes, garlic, and Parmesan. It clings beautifully to the pasta, and the subtle kick from crushed red pepper flakes gives it that irresistible touch. Plus, it comes together in under 30 minutes, making it perfect for impressing guests or treating myself on a busy evening.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz fettuccine or spaghetti
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes (adjust to taste)
½ cup sun-dried tomatoes (in oil), chopped
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil or parsley, chopped (optional for garnish)
Directions
I start by cooking the pasta in a large pot of salted boiling water until al dente. Then I drain it and set it aside, saving about ½ cup of pasta water just in case I need to thin the sauce.
While the pasta is cooking, I heat the olive oil in a large skillet over medium-high heat.
I season the shrimp with a bit of salt and pepper, then cook them for about 1–2 minutes per side until pink and cooked through. I remove them and set them aside.
In the same skillet, I add the garlic, red pepper flakes, and sun-dried tomatoes. I sauté that mixture for 1–2 minutes until fragrant.
I pour in the chicken broth and heavy cream, stirring to combine and scraping up any bits from the bottom of the pan.
Once the sauce starts to simmer, I stir in the Parmesan cheese until melted and smooth.
I return the cooked shrimp to the skillet and add the pasta, tossing everything together so it’s well coated. If the sauce feels too thick, I splash in a bit of the reserved pasta water.
I let it all heat through for another 2–3 minutes, then garnish with chopped basil or parsley before serving.
Servings and timing
This recipe serves 4 people and takes about 25 minutes total: 10 minutes for prep and 15 minutes to cook.
Variations
I sometimes swap the shrimp for grilled chicken or seared scallops depending on what I have on hand.
I make it low-carb by serving the sauce over zucchini noodles or spaghetti squash.
To keep it dairy-free, I use coconut cream and a sprinkle of nutritional yeast instead of Parmesan.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently over low heat in a skillet, adding a splash of cream or broth to loosen the sauce. The microwave works too, but I make sure to stir halfway through so everything heats evenly.
FAQs
How spicy is Marry Me Shrimp Pasta?
It has a mild heat thanks to the red pepper flakes, but I always adjust the amount based on who’s eating. For no spice, I just leave them out.
Can I use frozen shrimp?
Yes, I just make sure to thaw and pat them dry before cooking so they sear properly and don’t water down the sauce.
What type of pasta works best?
I usually use fettuccine or spaghetti, but penne or linguine are great too since they hold the sauce well.
Can I make this ahead of time?
It’s best fresh, but I do make the sauce ahead and reheat it, then cook the pasta and shrimp just before serving.
Can I add vegetables to the dish?
Absolutely. I’ve stirred in baby spinach, mushrooms, or even peas near the end of cooking for extra color and nutrients.
Conclusion
Marry Me Shrimp Pasta is the kind of dish I turn to when I want something cozy, luxurious, and full of flavor with minimal effort. It’s perfect for a date night, dinner party, or just a little treat-yourself moment. Once I tried it, it definitely became a regular in my rotation.
Marry Me Shrimp Pasta is a quick, creamy, and flavorful dish made with shrimp, garlic, sun-dried tomatoes, and Parmesan cheese. It’s perfect for weeknights or date night dinners.
Ingredients
8 oz fettuccine or spaghetti
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes (adjust to taste)
½ cup sun-dried tomatoes (in oil), chopped
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil or parsley, chopped (optional for garnish)
Instructions
Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
Heat olive oil in a large skillet over medium-high heat.
Season shrimp with salt and pepper, cook for 1–2 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, sauté garlic, red pepper flakes, and sun-dried tomatoes for 1–2 minutes until fragrant.
Add chicken broth and heavy cream, stir to combine, and bring to a simmer.
Stir in Parmesan cheese until melted and smooth.
Return shrimp to skillet, add cooked pasta, and toss to coat. Use reserved pasta water to thin the sauce if needed.
Cook for another 2–3 minutes to heat through. Garnish with basil or parsley before serving.
Notes
Adjust red pepper flakes to control spice level.
Frozen shrimp can be used if thawed and patted dry.
Use zucchini noodles or spaghetti squash for a low-carb version.
For dairy-free, use coconut cream and nutritional yeast instead of Parmesan.
Leftovers can be stored in the fridge for up to 3 days.
