Marry Me Shrimp Pasta Recipe tastes rich, garlicky, and creamy with a little heat and a tangy kick from sun-dried tomatoes and lemon. It suits date night or a cozy weeknight and clocks in at about 30 minutes. I cooked this after a long shoot and still scraped the pan clean.
Why You Should Try This Marry Me Shrimp Pasta Recipe
This Marry Me Shrimp Pasta Recipe gives you juicy shrimp, silky parmesan cream sauce, and twirl-worthy pasta in one skillet. It tastes restaurant-level but stays weeknight-easy. The leftovers make lunch feel like a small victory.
My partner requested this two nights in a row and declared it the house favorite, no notes ★★★★★
Ingredients You’ll Need
- 12 ounces pasta: fettuccine, linguine, or short pasta like rigatoni all work (use gluten-free pasta if needed)
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika or sweet paprika, optional
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced (pantry shortcut: 1 tablespoon jarred minced garlic)
- 1/2 teaspoon red pepper flakes, to taste
- 1 tablespoon tomato paste, optional for deeper color
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 1 tablespoon of the oil
- 3/4 cup low-sodium chicken broth or seafood stock (or use 1/2 cup broth plus 1/4 cup dry white wine)
- 1 cup heavy cream
- 3/4 cup finely grated Parmesan cheese, plus extra for serving (brand note: grate Parmigiano Reggiano yourself for smooth melting; pre-shredded can clump)
- 1 tablespoon fresh lemon juice, plus 1/2 teaspoon zest
- 1/2 cup reserved pasta water
- 2 cups baby spinach, optional
- Fresh basil or flat-leaf parsley, chopped, for garnish
Equipment:
- Large pot for pasta
- Large deep skillet or sauté pan
- Tongs and a wooden spoon
- Fine grater or Microplane
- Measuring cups and spoons
- Colander
How to Make Marry Me Shrimp Pasta Recipe
Prep the shrimp, 5 minutes
Pat the shrimp dry with paper towels. Season with salt, pepper, and paprika. Set near the stove so you can work fast.
Boil the pasta, 8 to 10 minutes
Bring a big pot of salted water to a rolling boil. Cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
Sear the shrimp, 3 to 4 minutes
Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Move shrimp to a plate and tent loosely with foil.
Build the flavor base, 2 minutes
Lower the heat to medium. Add garlic, red pepper flakes, and the sun-dried tomato oil to the skillet and stir until fragrant, about 30 seconds. Stir in tomato paste and cook 30 seconds to deepen the color.
Deglaze and simmer, 3 to 4 minutes
Pour in broth or stock, scraping up any browned bits. Let it simmer until it reduces slightly. Stir in chopped sun-dried tomatoes.
Make it creamy, 3 minutes
Pour in heavy cream and stir. Let the sauce bubble gently until it thickens enough to coat a spoon. Sprinkle in Parmesan a handful at a time and stir until smooth.
Brighten and balance, 1 minute
Stir in lemon juice and zest. Taste and adjust salt and pepper. Add spinach and stir until it wilts.
Marry it all together, 2 to 3 minutes
Add the drained pasta to the skillet and toss. Loosen with splashes of reserved pasta water until the sauce clings to each strand. Return the shrimp and toss just until heated through.
Finish and serve, 1 minute
Shower with extra Parmesan and chopped basil or parsley. Plate immediately while the sauce stays silky. Twirl, taste, smile.
Tips & Tricks
- Pat shrimp very dry so they sear, not steam.
- Salt pasta water generously so the pasta tastes seasoned.
- Use large or extra-large shrimp for the best texture.
- Grate Parmesan fine so it melts into the sauce without clumps.
- Add cheese off the heat if the sauce looks too hot to prevent graininess.
- Keep shrimp out of the pan while you build the sauce so they do not overcook.
- Thin the sauce with reserved pasta water, not plain water, for extra body.
- Want more heat? Add extra red pepper flakes at the end so you can control it.
- No sun-dried tomatoes? Use 3 to 4 fresh cherry tomatoes, halved and sautéed, plus a touch of tomato paste.
- Swap-ins: scallops or cooked lobster work well; cook them like the shrimp and add back at the end.
- Lighten it up: use half-and-half and thicken with a small cornstarch slurry.
What to Serve with Marry Me Shrimp Pasta Recipe
I like a crisp green salad with a lemony vinaigrette to cut the richness. Warm garlic bread or toasted ciabatta makes the perfect sidekick to swipe through the sauce. Roast asparagus or broccolini for an easy veggie. Pair with a chilled pinot grigio, sauvignon blanc, or sparkling water with a lemon slice.
Make-Ahead and Storage
Prep ahead: peel and devein shrimp, chop garlic and sun-dried tomatoes, and grate cheese up to 24 hours in advance. Store each in airtight containers in the fridge. Cook the pasta and sauce fresh for the best texture.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat with a splash of water, broth, or cream until the sauce loosens and turns glossy. You can microwave at 50 percent power in short bursts, stirring between rounds. I do not recommend freezing the finished dish since cream and shrimp can turn grainy and tough; freeze raw shrimp separately and cook fresh when you crave pasta night.
Marry Me Shrimp Pasta Recipe
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine or fettuccine according to package directions until al dente.
- Reserve about 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
- Pat the shrimp dry with paper towels and season with salt, pepper, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Remove the shrimp to a plate and set aside.
- Reduce the heat to medium. In the same skillet, add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and chopped sun-dried tomatoes. Simmer gently for 3–4 minutes, allowing the sauce to thicken slightly.
- Add the Parmesan cheese and Italian seasoning, stirring until the cheese melts and the sauce is smooth and creamy. Taste and season with additional salt and pepper if needed.
- Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce seems too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Return the cooked shrimp to the pan and toss gently to combine. Warm through for 1–2 minutes.
- Turn off the heat and stir in the fresh basil or parsley and lemon juice.
- Serve immediately, garnished with extra Parmesan and herbs if desired.
Notes
Approximate per serving (4 servings): 720 calories; fat 37 g; saturated fat 18 g; carbohydrates 56 g; fiber 3 g; sugars 6 g; protein 39 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.