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A plate of marry me shrimp pasta with creamy sauce, sun-dried tomatoes, and fresh basil rests on a wooden surface.

Marry Me Shrimp Pasta

Author: Mandy Applegate
Marry me shrimp pasta is a creamy one-skillet dinner of shrimp in a sun-dried tomato and Parmesan cream sauce, ready in about 25 minutes.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: marry me shrimp pasta
Servings: 4
Calories: 651kcal

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
  • ⅓ cup sun-dried tomatoes chopped
  • Fresh basil
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Video

[adthrive-in-post-video-player video-id="PwMhyEMg" upload-date="2025-10-17T10:14:29+00:00" name="25-Minute Marry Me Shrimp Pasta" description="Creamy Tuscan-inspired shrimp pasta made in one pan and ready in 25 minutes." player-type="default" override-embed="default"]

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 8 to 10 minutes. 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

  • Pat the shrimp dry before cooking, especially if frozen, so they sear instead of steaming.
  • Grate the Parmesan yourself; pre-grated cheese is coated and can leave the sauce grainy.
  • Keep the sauce at a gentle simmer, not a boil, so the cream doesn't split.
  • Use the oil from the sun-dried tomato jar in place of the olive oil for more flavor, and blot the tomatoes so the sauce doesn't turn oily.
  • Refrigerate leftovers within two hours, in a shallow airtight container, and use within 3 to 4 days.

Nutrition

Calories: 651kcal | Carbohydrates: 51g | Protein: 37g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 261mg | Sodium: 386mg | Potassium: 831mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 5mg | Calcium: 249mg | Iron: 2mg
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