Marry Me Shrimp Pasta
Add Preferred SourceMarry Me Shrimp Pasta is creamy comfort in a pan. It’s rich, flavorful, and secretly fast. Ready in less than 30 minutes, you get juicy shrimp, perfectly al dente pasta, and a silky cream sauce loaded with sun-dried tomatoes, garlic, and parmesan. It tastes like something you’d order at a restaurant, but it’s easy enough to throw together on a weeknight.
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When I’m short on time but still want something that feels a little elevated, this is the pasta I turn to. I love how the garlic, parmesan, and sun-dried tomatoes blend into this rich, creamy sauce. I’ve made it for cozy date nights, lazy weekend lunches, and even those chilly evenings when all I want is a big bowl of comfort.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Marry Me Shrimp Pasta
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this creamy shrimp pasta recipe simple, but the flavor payoff is big. Here’s how I pull it together from start to finish:
Boil the pasta
Start by bringing a large pot of salted water to a boil. Add your pasta—spaghetti, linguine, or even gluten-free pasta works here. Cook until al dente, following the package instructions, then drain and set aside.
Sauté the aromatics
In a large skillet over medium heat, heat up a bit of olive oil and add the minced garlic. After about 30 seconds, when the garlic smells amazing, it’s time to add the shrimp.
Cook the shrimp
Toss in the shrimp along with a pinch of red pepper flakes for a little kick. Cook for 3–4 minutes until the shrimp turns pink and juicy.
Make the creamy sun-dried tomato sauce
Pour in the heavy cream and stir it around, scraping up any browned bits from the pan. Let it simmer for a few minutes to thicken slightly.
Stir in the flavor
Add the grated Parmesan cheese and chopped sun-dried tomatoes. Stir until the cheese is melted and the sauce is smooth. The sun-dried tomatoes and cream blend into a dreamy sauce that clings to the pasta perfectly.
Toss everything together
Add your cooked pasta straight into the skillet and toss until every strand is coated in the sauce. If it looks too thick, I add a splash of pasta water or chicken broth to loosen it up.
Garnish and serve
Top with fresh basil and maybe a little more Parmesan if you’re feeling extra. Serve immediately while it’s hot and creamy!
Ingredients
- 8 ounces pasta spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 pound shrimp peeled and deveined
- ¼ teaspoon red pepper flakes adjust to taste
- 1 cup heavy cream
- ½ cup grated Parmesan cheese grated
- ⅓ cup sun-dried tomatoes chopped
- Fresh basil
Video
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and set aside.8 ounces pasta spaghetti
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and red pepper flakes, cooking for 3-4 minutes until the shrimp turns pink and opaque.2 tablespoons olive oil, 3 cloves garlic, 1 pound shrimp, ¼ teaspoon red pepper flakes
- Pour in the heavy cream, stirring to incorporate any browned bits from the skillet. Let it simmer for 3-5 minutes until slightly thickened.1 cup heavy cream
- Stir in Parmesan cheese and sun-dried tomatoes, mixing until the cheese is fully melted and the sauce is smooth.½ cup grated Parmesan cheese, ⅓ cup sun-dried tomatoes
- Add the cooked pasta to the skillet, tossing until evenly coated in the sauce.
- Garnish with fresh basil and serve immediately.Fresh basil
Notes
- Flavor boost: Use sun-dried tomato oil (from the jar of sun-dried tomatoes) instead of regular olive oil for extra flavor.
- Frozen shrimp: If you’re using frozen instead of fresh, just thaw them first and pat dry so they cook up nice and juicy.
- Pasta: Spaghetti, linguine, or fettuccine are all great, but honestly, any pasta you like will do the job.
- Cheese tip: Grate your own Parmesan cheese for the smoothest melting texture.
- Wine: A splash of dry white wine adds depth to the sauce—just 2 tablespoons is enough. The cheap stuff is fine!
- Spice it up: For a little heat, add more red pepper flakes or a pinch of smoked paprika.
- Thinner sauce: If your sauce thickens too much, loosen it with a bit of pasta water or chicken broth.
- Thicker sauce: Want it thicker? Stir in a teaspoon of flour or butter before adding the cream.
- Add veg: Toss in baby spinach or sautéed mushrooms for extra veg.
- Protein swap: You can swap the shrimp for salmon or chicken if that’s what you’ve got in the fridge.
- Double up: If you’re cooking for a crowd, be sure to use a big enough skillet or divide it between two pans.
Storage and Reheating Instructions
- Fridge: Let the pasta cool completely before storing it. Pop it into an airtight container and keep it in the fridge for up to 3 days.
- Reheat: To reheat, use low heat on the stove with a splash of chicken broth or cream to bring the sauce back to life. Avoid the microwave if you can—it tends to overcook the shrimp and mess with the creamy texture.
Nutrition
Recipe Notes and Tips
I like to keep things simple, but a few small tweaks can really level up your shrimp pasta game:
- Flavor boost: Use sun-dried tomato oil (from the jar of sun-dried tomatoes) instead of regular olive oil for extra flavor.
- Frozen shrimp: If you’re using frozen instead of fresh, just thaw them first and pat dry so they cook up nice and juicy.
- Pasta: Spaghetti, linguine, or fettuccine are all great, but honestly, any pasta you like will do the job.
- Cheese tip: Grate your own Parmesan cheese for the smoothest melting texture.
- Wine: A splash of dry white wine adds depth to the sauce—just 2 tablespoons is enough. The cheap stuff is fine!
- Spice it up: For a little heat, add more red pepper flakes or a pinch of smoked paprika.
- Thinner sauce: If your sauce thickens too much, loosen it with a bit of pasta water or chicken broth.
- Thicker sauce: Want it thicker? Stir in a teaspoon of flour or butter before adding the cream.
- Add veg: Toss in baby spinach or sautéed mushrooms for extra veg.
- Protein swap: You can swap the shrimp for salmon or chicken if that’s what you’ve got in the fridge.
- Double up: If you’re cooking for a crowd, be sure to use a big enough skillet or divide it between two pans.
How to Store Leftover Marry Me Shrimp Pasta
If you somehow end up with leftovers, just let the pasta cool completely before storing it. Pop it into an airtight container and keep it in the fridge for up to 3 days.
To reheat, use low heat on the stove with a splash of chicken broth or cream to bring the sauce back to life. Avoid the microwave if you can—it tends to overcook the shrimp and mess with the creamy texture.
Our Top 3 Money Saving Tips for This Recipe
I’m all for big flavor without the big price tag. Here are my favorite ways to make this dish feel a little luxurious while keeping it budget-friendly:
- Buy frozen shrimp: Same quality, way cheaper than fresh.
- Use pasta you already have: Any shape works, no need to buy new.
- Grate your own cheese: Pre-grated costs more and doesn’t melt as well.
What to Serve With Marry Me Shrimp Pasta
This pasta dish is rich and creamy, so I like to balance it with something light and fresh on the side.
A honeycrisp salad works perfectly, or go for vegetables like asparagus or broccoli. If I’m really going all in, I’ll serve it with garlic bread or a warm baguette to soak up all of the dreamy sauce. Can’t let that go to waste!
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If you liked this Marry Me Shrimp Pasta, here are a few more cozy, flavor-packed dishes I think you’ll enjoy just as much:
