Marry Me Shrimp Pasta

Sometimes a recipe doesn’t need a fancy name to convince you it’s good. Other times, it gets a name so bold you can’t help but wonder if it lives up to the promise. Marry Me Shrimp Pasta falls into that second group. It’s creamy, a little spicy, balanced with garlic and sun-dried tomatoes, and finished with seared shrimp that pulls everything together. It’s the sort of dish that looks impressive but is simple enough to make on a Tuesday night.

I’ll walk you through the background of where this dish comes from, how to make it, ingredient tips, small tweaks, and the step-by-step recipe. By the end, you’ll have a clear path to cooking it, but also a sense of why it’s worth the extra effort.

Where the name comes from

The name “Marry Me Pasta” started floating around internet food spaces in the last decade. The original version is usually made with chicken cooked in a Parmesan cream sauce with sun-dried tomatoes. People joked that if you made it for someone, they’d want to marry you afterward. It stuck, because it’s playful but also because the dish is genuinely comforting.

The shrimp version feels lighter but keeps the same creamy, savory base. You can make it quicker, too, since shrimp only take minutes to cook. That’s part of why this version has become so popular, it brings the same promise of a delicious, cozy meal, but with less fuss

What makes it special

On paper, the ingredients look ordinary. Pasta, cream, garlic, Parmesan, shrimp. Nothing unusual. The trick is how they work together. Here’s why it stands out:

• Shrimp cooks quickly but adds a sweet, briny flavor. It balances the richness of the cream.
• Sun-dried tomatoes cut through the heaviness. They’re chewy, tangy, and give the sauce depth.
• Parmesan gives the backbone. It thickens the sauce and adds sharpness.
• Red pepper flakes keep it lively. Without spice, the dish might feel flat. Just a small pinch can make the flavors pop.

You end up with a sauce that clings to the pasta instead of sliding off. It’s bold without being overwhelming, and it feels like comfort food dressed up just enough for a nice dinner at home.

Ingredients explained

Here’s the list, with a few notes on how to choose good versions:

• Pasta: Spaghetti, linguine, or fettuccine all work. You want a noodle that holds the sauce well. Penne or rigatoni are fine too if you prefer short pasta.
• Shrimp: Go for large shrimp that are peeled and deveined. Fresh is great, but frozen works fine as long as you thaw and dry them well before cooking.
• Olive oil: This is for cooking the shrimp and building the sauce. Butter can also be added for richness.
• Garlic: Fresh garlic makes a difference here. Don’t use garlic powder in this dish—it won’t give the same flavor.
• Red pepper flakes: Adjust this to your spice tolerance. Even a small pinch changes the way the sauce tastes.
• Sun-dried tomatoes: The oil-packed kind gives the best texture. Blot off excess oil before chopping.
• Chicken broth: Used to loosen the cream sauce and keep it from feeling too heavy. Vegetable broth works if you don’t eat meat.
• Heavy cream: This is what gives the sauce its richness. Half-and-half will make it lighter, but the sauce won’t be as thick.
• Parmesan: Freshly grated is best. Pre-shredded tends to clump and not melt well.
• Basil or parsley: A little freshness goes a long way to balance the creaminess.

Step-by-step recipe

1. Cook the pasta

Bring a large pot of salted water to a boil. Toss in your pasta and cook until al dente. Save half a cup of the pasta water and set it aside before draining.

The reserved water is important. If your sauce needs thinning later, this starchy water helps loosen it without washing away flavor.

2. Sear the shrimp

Dry the shrimp with paper towels. Season with a little salt and pepper. Heat olive oil in a skillet over medium heat. Lay the shrimp in a single layer. Cook for 2 minutes on each side until they turn pink and curl slightly. Remove them quickly, so they don’t overcook.

Shrimp cook fast. If you leave them in too long, they can turn rubbery. That’s why you always cook them first, set them aside, and add them back at the end.

3. Build the sauce

In the same skillet, add more olive oil if you need it. Toss in minced garlic and red pepper flakes. Stir just until the garlic smells fragrant—about 30 seconds. Then add the chopped sun-dried tomatoes.

Pour in chicken broth and heavy cream. Let it simmer for three to four minutes, stirring now and then. The sauce should thicken slightly.

4. Add Parmesan and pasta

Lower the heat and stir in Parmesan until the sauce looks creamy. Drop in the cooked pasta and toss well so every strand is coated. If it looks too thick, add a splash of the reserved pasta water.

5. Finish with shrimp

Add the seared shrimp back into the skillet. Stir gently so they’re coated with sauce. Let everything warm through for about a minute.

6. Garnish and serve

Turn off the heat. Sprinkle with chopped basil or parsley. Serve straight from the pan while it’s hot.

Tips and variations

• Lighter version: Use half-and-half instead of heavy cream. The sauce won’t be as silky, but it will feel lighter.
• Extra flavor: Deglaze the pan with a splash of white wine before adding the cream. It adds brightness.
• Cheese swap: Pecorino Romano can work in place of Parmesan if you want a sharper, saltier flavor.
• Add greens: Spinach or arugula can be stirred into the sauce right before serving. They wilt quickly and add freshness.
• Make it spicier: Use more red pepper flakes or add a pinch of cayenne.

How to serve

This pasta is rich on its own. Pair it with a simple green salad and garlic bread, and that’s all you need. A crisp white wine like Pinot Grigio or Sauvignon Blanc matches the flavors nicely. If you prefer non-alcoholic, sparkling water with lemon or lime cuts through the richness.

Leftovers

The sauce will thicken in the fridge, but it reheats well. Save any leftovers in an airtight container for up to two days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce. Microwave works in a pinch, but the shrimp may become chewy if overheated.

Why it works for special occasions

Even though this dish doesn’t take long to make, it feels thoughtful. Shrimp feels a little more celebratory than chicken or something you’d cook every day. The sauce looks fancy when it coats the pasta. And because the flavors are rich but balanced, it doesn’t feel like you’re just eating cream it feels layered and intentional.

That’s why people make it for date nights, anniversaries, or family dinners. It’s cozy without being heavy-handed, and it looks beautiful in the bowl. The name is playful, but the dish earns the sentiment.

Final thoughts

Cooking Marry Me Shrimp Pasta isn’t about chasing a viral recipe. It’s about taking simple ingredients and treating them in a way that feels special. You’re not stuck in the kitchen for hours, but the result looks and tastes like you put in more effort than you did.

It’s creamy without being cloying. It’s a little spicy, a little tangy, and perfectly balanced with tender shrimp. You can cook it for someone you love or just for yourself on a quiet evening. Either way, it leaves you with that satisfying feeling only a good bowl of pasta can give.

Marry Me Shrimp Pasta

Course: Dinner, LunchCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

650

kcal

Total time

25

minutes

Creamy garlic shrimp pasta, lightly spicy, tangy with sun-dried tomatoes, finished with fresh herbs. Feels fancy but is easy to make for weeknights or special occasions.

Ingredients

• 12 oz spaghetti, linguine, or fettuccine

• 1 lb (450g) large shrimp, peeled and deveined

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp red pepper flakes (adjust to taste)

• ½ cup sun-dried tomatoes, chopped (oil-packed, drained)

• 1 cup heavy cream

• ½ cup chicken or vegetable broth

• ½ cup grated Parmesan cheese

• Salt and black pepper to taste

• Small handful fresh basil or parsley, chopped (for garnish)

Directions

• Cook the pasta:
  Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Before draining, reserve ½ cup of the cooking water, then drain and set pasta aside.
• Cook the shrimp:
  Dry shrimp with paper towels. Season lightly with salt and pepper. Heat 1 tbsp oil in a large skillet over medium heat. Add shrimp in a single layer. Cook for 2 minutes per side until just opaque and pink. Remove shrimp to a plate and cover to keep warm.
• Make the sauce:
  In the same skillet, add remaining 1 tbsp oil, garlic, and red pepper flakes. Cook 30 seconds until fragrant. Stir in sun-dried tomatoes. Pour in broth and heavy cream. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally.
• Combine cheese and pasta:
  Turn heat to low. Stir in Parmesan until melted and smooth. Add cooked pasta to the skillet and toss well to coat. If sauce is too thick, add reserved pasta water a little at a time until it’s creamy and clings to the noodles.
• Finish and serve:
  Gently stir in cooked shrimp. Let everything warm for about 1 minute. Taste for salt and pepper. Garnish with fresh herbs and serve immediately.

Notes

• Serving: Best enjoyed hot, with a simple salad and crusty bread.
  Storing: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of milk or broth to loosen sauce.
  Calories: This estimate is approximate and can change based on ingredient brands and portion size.
  For a lighter version: Use half-and-half in place of heavy cream and increase Parmesan for thickness.
  For extra flavor: Deglaze the pan with a splash of white wine before adding cream and broth.
  
• Freshly grated Parmesan melts better and tastes cleaner than pre-shredded.
  Don’t skip the herbs—they brighten up the creamy sauce and balance everything.