Marry Me Shrimp Pasta Recipe

There’s something magical about a creamy, garlicky pasta dish loaded with juicy shrimp — the kind of meal that makes everyone at the table go quiet for a moment, then look up and say, “Wow.” That’s exactly the feeling this Marry Me Shrimp Pasta brings. It’s rich without being heavy, comforting yet elegant, and full of flavors that feel special enough for a romantic dinner but simple enough for a weeknight.

This dish gets its name from the idea that it’s so irresistibly delicious, it might just inspire a marriage proposal. With tender shrimp, a velvety sun-dried tomato cream sauce, parmesan, garlic, and perfectly cooked pasta, every bite is a little love letter. The sauce clings to the noodles, the shrimp stay plump and juicy, and the mix of savory, tangy, and slightly sweet notes makes it impossible to stop at just one bowl.

Unlike complicated restaurant-style seafood dishes, this recipe keeps things approachable. You don’t need fancy techniques or special equipment — just a skillet, a pot for pasta, and a handful of flavorful ingredients. From start to finish, it comes together in under an hour, but the result feels like something you’d find at your favorite Italian-inspired restaurant.

Whether you’re cooking for date night, a cozy family dinner, or just treating yourself after a long day, this Marry Me Shrimp Pasta delivers restaurant-level flavor with home-cooked comfort. Once you try it, it’s the kind of recipe that quickly becomes part of your regular rotation — the one you reach for when you really want to impress.

Core Ingredients for Making the Recipe

To make this rich and comforting Marry Me Shrimp Pasta, you’ll need a mix of pantry staples and a few fresh ingredients. Each one plays an important role in building layers of flavor — from the sweet shrimp to the creamy sauce and tangy sun-dried tomatoes.

For the Shrimp

1 lb large shrimp, peeled and deveined, tail on or off
1 tbsp olive oil
1 tbsp unsalted butter
1/2 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
1/2 tsp paprika (optional, for color and subtle warmth)
1/4 tsp red pepper flakes (optional, for a gentle kick)

The olive oil and butter combination helps the shrimp sear beautifully while staying tender. The seasonings give them a savory, lightly spicy flavor that stands out even after they’re coated in sauce.

For the Creamy “Marry Me” Sauce

2 tbsp unsalted butter
1 tbsp olive oil (if needed, for sautéing)
3–4 cloves garlic, minced
1 small shallot or 1/2 small onion, finely chopped
1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained slightly)
1 cup heavy cream (or 250 ml)
1/2 cup chicken broth or vegetable broth
3/4 cup freshly grated Parmesan cheese (plus extra for serving)
1 tsp Italian seasoning
1/2 tsp dried oregano (if not using Italian seasoning, or for extra flavor)
1/2–1 tsp red pepper flakes, to taste (adjust based on spice preference)
Salt and black pepper, to taste
2–3 tbsp grated Pecorino Romano (optional, for added sharpness)
2–3 tbsp pasta cooking water, as needed to adjust sauce consistency

This is the heart of the dish: a velvety, cheesy sauce infused with garlic, sun-dried tomatoes, and herbs. It’s rich, tangy, and savory — exactly what you want clinging to every strand of pasta.

For the Pasta

12 oz (340 g) pasta, such as fettuccine, linguine, spaghetti, or short pasta like penne or rigatoni
Salt, for the pasta water

Any sturdy pasta shape works, but long noodles like fettuccine or linguine are especially good because they hold the creamy sauce beautifully.

Optional Add-Ins and Garnishes

1–2 cups baby spinach, roughly chopped (stirred in at the end)
1/2 cup cherry tomatoes, halved (for brightness and color)
Fresh basil leaves, chopped or torn, for topping
Fresh parsley, finely chopped, for garnish
Freshly grated Parmesan or Pecorino, for serving
A squeeze of lemon juice, for a fresh, bright finish

These extras are optional, but they’re a wonderful way to customize the dish. Fresh herbs and greens bring balance to the richness of the sauce.

Step-by-Step

Guide to Making the Recipe

Follow this simple step-by-step guide to bring your Marry Me Shrimp Pasta to life. From prepping the shrimp to finishing with a glossy, creamy sauce, each stage adds flavor and texture.

Step 1: Prepare the Shrimp

Pat the shrimp dry.
Place the cleaned shrimp on a plate or paper towel and gently pat them dry. Removing excess moisture helps them sear properly instead of steaming.
Season generously.
In a bowl, toss the shrimp with salt, black pepper, paprika, and a small pinch of red pepper flakes if using. Make sure the seasoning coats all sides of the shrimp.
Set aside.
Let the shrimp rest while you prepare your other ingredients. This allows the seasoning to penetrate slightly and helps with even cooking.

Step 2: Cook the Pasta

Boil the water.
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. The water should taste pleasantly salty — this is the first chance to season the pasta itself.
Cook the pasta.
Add your chosen pasta and cook according to the package instructions, aiming for al dente (tender but with a slight bite). Stir occasionally to prevent sticking.
Reserve pasta water.
Before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside. You’ll use some of this to adjust the consistency of the sauce later.
Drain the pasta.
Drain the pasta and set it aside. You can toss it lightly with a small drizzle of olive oil to prevent it from clumping while you finish the sauce.

Step 3: Sear the Shrimp

Heat the pan.
In a large, deep skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. The butter should melt and start to foam lightly.
Cook the shrimp in batches if necessary.
Arrange the shrimp in a single layer in the hot pan. Don’t overcrowd — if needed, cook in two batches so they sear instead of steam.
Sear until pink and opaque.
Cook the shrimp for about 1–2 minutes per side, just until they curl slightly and turn opaque with light golden edges. Avoid overcooking; shrimp become rubbery if cooked too long.
Remove and set aside.
Transfer the cooked shrimp to a plate and cover loosely with foil to keep them warm. They’ll finish their journey in the sauce later.

Step 4: Build the Flavor Base

Lower the heat.
Reduce the heat to medium. If the pan looks very dry, add a drizzle of olive oil or another small knob of butter.
Sauté the aromatics.
Add the chopped shallot (or onion) to the pan. Sauté for 2–3 minutes until soft and translucent, stirring frequently to prevent burning.
Add the garlic.
Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to brown the garlic, as it can turn bitter.
Add the sun-dried tomatoes.
Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes. They’ll deepen in flavor and lightly infuse the oil and butter with their rich, tangy taste.

Step 5: Create the Creamy Sauce

Deglaze with broth.
Pour in the chicken or vegetable broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits left from the shrimp. Those bits add incredible flavor to the sauce.
Add the cream.
Reduce the heat to medium-low and slowly pour in the heavy cream, stirring as you go. Let the mixture come to a gentle simmer — not a rapid boil.
Season the sauce.
Add Italian seasoning, dried oregano (if using), red pepper flakes, a pinch of salt, and black pepper. Stir everything together and allow the sauce to simmer for 3–5 minutes, thickening slightly.
Melt in the cheese.
Gradually sprinkle in the grated Parmesan (and Pecorino, if using), stirring constantly to help it melt smoothly into the sauce. If the sauce seems too thick at any point, add a splash of reserved pasta water or a bit more broth.
Taste and adjust.
Taste the sauce and adjust the seasoning. Add more salt, pepper, or red pepper flakes depending on your preferences. The sauce should taste rich, slightly tangy, and well-seasoned.

Step 6: Bring Everything Together

Add the shrimp back to the pan.
Gently return the cooked shrimp and any juices on the plate to the sauce. Stir to coat them in the creamy mixture. Let them warm through for 1–2 minutes over low heat.
Add optional greens.
If you’re using baby spinach or cherry tomatoes, stir them into the sauce now. The spinach will wilt quickly, and the tomatoes will soften slightly, adding freshness and color.
Toss in the pasta.
Add the cooked pasta directly into the skillet, gently tossing it in the sauce using tongs or a large spoon. If the sauce seems too thick, add a bit more of the reserved pasta water, a little at a time, until it reaches a silky, glossy consistency that clings beautifully to the noodles.
Finish with fresh herbs and brightness.
Turn off the heat and sprinkle in chopped fresh basil or parsley. If you like, add a small squeeze of lemon juice to brighten the flavors without making the sauce too acidic.
Rest briefly.
Let the pasta sit in the pan for a minute or two, allowing the sauce to settle and coat everything evenly.

Step 7: Serve and Enjoy

Plate the pasta.
Twirl the pasta onto plates or into shallow bowls. Arrange a few shrimp on top of each serving so they’re visible and inviting.
Garnish.
Finish with an extra sprinkle of grated Parmesan, fresh herbs, and a light pinch of red pepper flakes for color and a gentle heat.
Serve immediately.
Marry Me Shrimp Pasta is best served hot and fresh, while the sauce is still silky and the shrimp are tender.

Flavor Variations and Creative Twists

One of the best things about Marry Me Shrimp Pasta is how customizable it is. Once you’ve mastered the base recipe, you can tweak it to match your mood, the season, or what you have in your pantry.

1. Add More Veggies

Spinach & Cherry Tomato Version:
Stir in a generous handful of baby spinach and halved cherry tomatoes at the end of cooking. The spinach adds color and nutrients, while the tomatoes bring a juicy freshness that balances the richness of the sauce.
Roasted Red Pepper Twist:
Add chopped roasted red peppers along with the sun-dried tomatoes for a sweeter, smoky note.

2. Make It Extra Spicy

If you love heat:

Increase the red pepper flakes in both the shrimp seasoning and the sauce.
Add a small pinch of cayenne pepper for a slow, warming kick.
Finish each serving with a tiny drizzle of chili oil for a restaurant-style touch.

3. Swap the Protein

While shrimp is the star here, the sauce is versatile:

Chicken: Use thinly sliced chicken breast or thigh. Sear it just like the shrimp and cook through before making the sauce.
Scallops: Sear large sea scallops until golden on both sides and gently nestle them into the sauce at the end.
Mixed Seafood: Combine shrimp with scallops, mussels, or clams for a more luxurious seafood pasta.

4. Play with the Cheese

Parmesan is classic, but you can:

Add a bit of Pecorino Romano for a sharper, saltier bite.
Stir in a spoonful of mascarpone at the end for an even creamier, velvety texture.
Use a mix of Parmesan and Grana Padano for a more nuanced cheesy flavor.

5. Lighten It Up

If you want a slightly lighter version:

Use half heavy cream and half whole milk or evaporated milk, understanding the sauce will be a bit less rich.
Add extra veggies like zucchini ribbons, spinach, or peas to bulk up the dish without more pasta.
Use a slightly smaller amount of pasta and more shrimp for a protein-forward version.

How to Serve

Marry Me Shrimp Pasta is impressive enough to be the star of your table all on its own, but a few thoughtful touches can turn it into a complete, memorable meal.

Perfect Pairings

With a Side Salad:
Serve with a simple green salad dressed in a light vinaigrette. The acidity helps cut through the richness of the cream sauce.
With Garlic Bread or Crusty Bread:
A warm slice of garlic bread or a piece of crusty baguette is perfect for mopping up any leftover sauce on the plate.
With Roasted Vegetables:
Roasted asparagus, broccoli, or green beans make a great side — their slight char and texture complement the creamy pasta.

Serving for Different Occasions

Date Night:
Plate the pasta in shallow bowls, garnish with fresh basil, and add a small lemon wedge on the side for a restaurant-style presentation. Soft lighting and some music don’t hurt either.
Family Dinner:
Serve the pasta straight from the skillet or a large serving dish in the center of the table. Let everyone scoop their own portion, family-style.
Special Occasions:
Top each serving with a few extra large shrimp, a generous shower of Parmesan, and finely chopped herbs. The colors and textures make it look as good as it tastes.

Tips & Variations

These tips will help you get the best possible results and avoid common mistakes when making creamy shrimp pasta.

Choose the Right Shrimp

Large or extra-large shrimp work best — they stay juicy and feel more substantial in each bite.
Fresh or frozen both work. If using frozen shrimp, thaw completely and pat dry to prevent excess water in the pan.
Don’t overcook the shrimp. They cook very quickly and can become rubbery if left in the pan too long.

Don’t Rush the Sauce

Simmer the sauce gently, not at a rapid boil. Boiling can cause the cream to separate or become grainy.
Add cheese off the direct high heat and stir constantly so it melts smoothly.
If the sauce ever feels too thick, loosen it gradually with a bit of pasta water.

Use Freshly Grated Cheese

Pre-grated cheeses often contain anti-caking agents that prevent them from melting smoothly.
Freshly grated Parmesan or Pecorino gives you a silkier sauce and better flavor.

Season in Layers

Season the shrimp before cooking.
Taste the sauce and adjust salt, pepper, and spice levels.
After tossing with the pasta, taste again. Sometimes the pasta can mellow the seasoning, so a final pinch of salt or squeeze of lemon might be needed.

Make It Your Own

Love extra tang? Add a touch more sun-dried tomato or a teaspoon of the oil from the jar.
Prefer less richness? Use less cheese and a bit more broth.
Want extra umami? Stir in a teaspoon of anchovy paste with the garlic and shallots — it melts into the sauce and doesn’t make it taste fishy, just deeply savory.

Final Thoughts

Marry Me Shrimp Pasta is one of those dishes that proves you don’t need complicated techniques or long ingredient lists to make something truly special. With simple steps and everyday ingredients, you get a meal that feels luxurious, comforting, and memorable.

The combination of juicy shrimp, creamy sun-dried tomato sauce, and perfectly coated pasta makes every bite feel indulgent without being overwhelming. It’s the kind of dish that can turn an ordinary evening into something a little more romantic or make a weeknight dinner feel like a celebration.

Whether you’re cooking for someone you love, hosting friends, or simply treating yourself, this recipe delivers warmth, flavor, and a touch of elegance. Once you’ve made it once, you’ll find yourself returning to it whenever you want a dish that reliably impresses — and that might just win a few hearts along the way.

FAQ

Can I use a different type of pasta?

Yes, absolutely. While long noodles like fettuccine, linguine, or spaghetti are wonderful with this creamy sauce, you can use short pasta like penne, rigatoni, or fusilli. The key is to choose a pasta shape that holds the sauce well. Just cook it to al dente and toss thoroughly with the sauce to ensure even coating.

Can I make this dish ahead of time?

This dish is at its best when served fresh, because the shrimp and sauce have their ideal texture right after cooking. However, you can:

Prep the shrimp by cleaning and seasoning them in advance and storing in the fridge for a few hours.
Chop the aromatics and sun-dried tomatoes early and keep them in airtight containers.
Cook the pasta just before serving for the best texture.
If you do need to reheat, gently warm the pasta over low heat with a splash of cream, milk, or broth to loosen the sauce and avoid overcooking the shrimp.

Can I use frozen shrimp?

Yes, frozen shrimp work very well. Thaw them completely in the refrigerator or under cold running water, then pat them very dry before seasoning and searing. Removing excess moisture is important for getting good color and preventing the shrimp from becoming watery.

Can I make this recipe without heavy cream?

You can, but the texture and richness will change slightly. Some alternatives include:

Using half heavy cream and half whole milk.
Using evaporated milk for a slightly lighter but still creamy sauce.
Using a mixture of milk and a small amount of cream cheese to thicken the sauce.

Keep in mind that the sauce may be thinner, and you may need to simmer a bit longer to achieve the desired consistency.

How do I store leftovers?

If you have leftovers:

Allow the pasta to cool slightly.
Transfer it to an airtight container and store it in the refrigerator for up to 2–3 days.
Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or broth to loosen the sauce and restore creaminess. Avoid high heat to prevent overcooking the shrimp.

Can I omit the sun-dried tomatoes?

Yes, but they add a lot of flavor and are part of what makes this dish feel like a “Marry Me” recipe. If you prefer to skip them or don’t have them on hand, you can:

Replace them with roasted red peppers for a sweeter, milder flavor.
Add a few halved cherry tomatoes for freshness, though they’ll give a different texture.

The dish will still be delicious, just slightly different in character.

This Marry Me Shrimp Pasta is all about comfort, flavor, and a little bit of romance on a plate. With tender shrimp, a dreamy sauce, and perfectly coated pasta, it’s the kind of recipe that makes memories — and maybe even wins a few hearts.