Marry Me Shrimp Pasta

Marry 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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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course

Cuisine: Italian

Keyword: marry me shrimp pasta

Servings:

Calories: 651kcal

Author: Mandy Applegate

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

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Video

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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

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