Table of Contents
Marry Me Shrimp Pasta – A Creamy, Flavorful Delight!
Imagine a dish so creamy, flavorful, and downright irresistible that it could inspire a marriage proposal. Meet Marry Me Shrimp Pasta—a decadent, garlicky, sun-dried tomato-studded masterpiece that’s ready in just 20 minutes.
Legend has it this dish earned its name after a smitten foodie dropped to one knee mid-bite. Even if you’re not planning a proposal, this pasta is guaranteed to win hearts (and empty plates!). Perfect for busy weeknights or impressing last-minute guests, this recipe combines plump, juicy shrimp with a velvety Parmesan cream sauce that clings to every strand of pasta.
Think of it as the seafood sibling of our popular Marry Me Chicken Pasta—equally luxurious but lighter and brinier. Whether you’re a shrimp lover or just craving a fuss-free meal that tastes like it came from a fancy bistro, this dish delivers. Grab your skillet, and let’s turn dinner into a love story!
What is Marry Me Shrimp Pasta?
Is this the dish that comes with a ring? Not exactly—but with a name like Marry Me Shrimp Pasta, you know it’s got serious charm. Rumor has it the recipe’s title comes from its uncanny ability to make anyone fall head-over-heels after one bite.
Picture succulent shrimp bathed in a creamy garlic sauce kissed by sun-dried tomatoes and a hint of red pepper flakes. It’s rich without being heavy, elegant without being complicated, and guaranteed to make your taste buds swoon. Ready to play matchmaker with your dinner? Let’s get cooking!
Why You’ll Love This Marry Me Shrimp Pasta
1. Restaurant-Worthy Flavor, Zero Fuss
The star here is the luscious sauce—a blend of heavy cream, Parmesan, and sun-dried tomatoes that’s as easy as simmer-and-stir. No roux, no fuss!
2. Budget-Friendly Brilliance
Skip the $30 seafood entrée at that Italian spot. This dish costs half as much and tastes twice as good.
3. Customizable & Crowd-Pleasing
Add spinach for a veggie boost (Marry Me Shrimp Pasta with Spinach) or swap in orzo for pasta (Marry Me Prawn Orzo fans, rejoice!).
If you adore our Shrimp Alfredo Recipe, you’ll flip for this twist—it’s brighter, bolder, and brimming with Mediterranean flair. Trust us: one forkful, and you’ll be ready to say “I do” to seconds.
How to Make Marry Me Shrimp Pasta
Quick Overview
This 20-minute wonder hits all the marks: tender shrimp, al dente pasta, and a creamy sauce infused with garlic and herbs. It’s foolproof, fast, and freezer-friendly!
Key Ingredients (Serves 4)
- 12 oz linguine or fettuccine (fun fact: long pasta holds sauce better!)
- 1 lb large shrimp, peeled & deveined
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream (or half-and-half for a lighter take)
- 1/2 cup grated Parmesan
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh spinach (optional but recommended!)
- Salt, pepper, and olive oil
Step-by-Step Instructions
1. Cook the pasta
Cook in salted boiling water until al dente. Reserve 1/2 cup pasta water.
2. Sauté the shrimp
Heat olive oil in a skillet. Season shrimp with salt/pepper, cook 2 minutes per side, then set aside.
3. Build the sauce
In the same skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes for 1 minute. Pour in cream, Parmesan, and Italian seasoning. Simmer 3–4 minutes until thickened.
4. Combine
Toss pasta, shrimp, and spinach (if using) into the sauce. Add pasta water as needed to loosen. Serve with extra Parmesan!
What to Serve With Marry Me Shrimp Pasta
– Garlic Bread
For mopping up every drop of sauce.
– Crispy Caesar Salad
Adds a refreshing crunch.
– White Wine
A chilled Pinot Grigio complements the richness.
– Roasted Asparagus
For a veggie-forward twist.
Top Tips for Perfecting Marry Me Shrimp Pasta
– Don’t overcook the shrimp
They’re done when pink and curled!
– Make it healthier
Use whole-grain pasta and swap cream for coconut milk (Marry Me Shrimp Pasta No Cream version!).
– Freeze for later
Portion leftovers in airtight containers for up to 3 months.
Storing and Reheating Tips
– Fridge
Store in an airtight container for up to 3 days.
– Reheat
Warm in a skillet with a splash of cream or broth to revive the sauce. Microwaving may cause separation.
– Freeze
Freeze without Parmesan (add fresh upon reheating) for best texture.
People Also Search For
– Best pasta for shrimp
Linguine or fettuccine! Their ridges trap the sauce.
– Shrimp scampi sauce
Typically butter, lemon, and white wine—try ours for a creamier twist!
– Greek pasta
Often features orzo, olives, and feta. Swap shrimp for chicken in our recipe!
FAQs
1. Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before cooking to prevent excess water in the sauce.
2. Can I substitute the heavy cream?
Absolutely! Half-and-half or coconut milk works well for a lighter version.
3. What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.
4. Can I make this dish spicy?
Yes! Increase the red pepper flakes or add a pinch of cayenne for an extra kick.
5. What other proteins can I use?
Chicken, scallops, or even salmon make great alternatives to shrimp!
There you have it—the Marry Me Shrimp Pasta that’s destined to become your new weeknight hero. Whether you’re cooking for one, a date, or a hungry family, this dish promises to deliver joy (and maybe a few marriage proposals!).
Hungry for more? Check out our top rated recipes :
- How to Make Garlic Parmesan Chicken Pasta: A Step-by-Step Guide
- Rice Hack Recipe: How to Master Savory Jasmine Rice in 15 Minutes
- How to Make a Classic Chicken Broccoli Rice Casserole at Home
- How to Make Irresistible Chocolate Covered Potato Chips at Home
Marry Me Shrimp Pasta
Ingredients
For the Pasta:
- 12 oz linguine or fettuccine
- Salt for boiling water
For the Shrimp:
- 1 lb large shrimp peeled & deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Sauce:
- 3 garlic cloves minced
- 1/2 cup sun-dried tomatoes chopped
- 1 cup heavy cream or half-and-half for a lighter version
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional, for heat
- 2 cups fresh spinach optional but recommended
- 1/2 cup reserved pasta water as needed
Instructions
Cook the Pasta
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Sauté the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and black pepper, then cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Prepare the Sauce
- In the same skillet, add minced garlic, sun-dried tomatoes, and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in heavy cream, add Parmesan cheese and Italian seasoning. Stir and simmer for 3–4 minutes until slightly thickened.
Combine Everything
- Add the cooked pasta and shrimp back into the skillet. Toss to coat in the sauce. Stir in spinach (if using) and let it wilt.
- If the sauce is too thick, add a bit of reserved pasta water until the desired consistency is reached.
Serve & Enjoy
- Plate immediately, garnish with extra Parmesan and fresh basil (optional). Serve warm!
Notes
- Don’t overcook the shrimp – they should be pink and slightly curled.
- For a lighter version, swap heavy cream for half-and-half or coconut milk.
- Want a spicier kick? Add more red pepper flakes.
- Make it extra rich by stirring in a tablespoon of butter at the end.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat with a splash of cream or broth to revive the sauce.
