Why You’ll Love This Recipe
Marry Me Shrimp Pasta is packed with flavor and has everything you need for a perfect meal: succulent shrimp, a creamy, savory sauce, and perfectly cooked pasta. The addition of sun-dried tomatoes and a hint of red pepper flakes adds a delightful complexity and a touch of spice. The dish is quick and easy to make, but the rich flavors make it feel elegant and special. It’s a great choice for date nights, family dinners, or whenever you want to impress your guests with minimal effort.
Ingredients
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1 lb large shrimp, peeled and deveined
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12 oz pasta (spaghetti, fettuccine, or linguine work great)
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2 tablespoons olive oil
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4 cloves garlic, minced
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1/4 teaspoon red pepper flakes (optional, for heat)
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1/2 cup sun-dried tomatoes, chopped (oil-packed or dry)
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1 cup heavy cream
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1/2 cup chicken broth (or white wine for extra flavor)
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1 cup freshly grated Parmesan cheese
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Salt and pepper, to taste
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Fresh basil or parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Cook the pasta:
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Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
2. Prepare the shrimp:
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While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set them aside.
3. Make the sauce:
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In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant.
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Add the sun-dried tomatoes and cook for another 1-2 minutes.
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Pour in the heavy cream and chicken broth (or white wine), stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
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Stir in the Parmesan cheese and cook for another 1-2 minutes, until the cheese is melted and the sauce is smooth.
4. Combine the pasta and shrimp:
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Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
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Gently fold in the cooked shrimp and cook for an additional 1-2 minutes, just to heat everything through.
5. Serve:
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Taste the pasta and adjust seasoning with more salt and pepper if necessary.
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Serve immediately, garnished with fresh basil or parsley, and an extra sprinkle of Parmesan cheese if desired.
Servings and Timing
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Servings: 4-6
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Make it spicy: If you like heat, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce for more kick.
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Vegetarian version: Replace the shrimp with sautéed mushrooms or grilled chicken for a meat-free version of this dish.
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Lighter version: Use half-and-half or light cream instead of heavy cream, and skip the Parmesan cheese for a lighter sauce.
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Add vegetables: You can add vegetables like spinach, zucchini, or bell peppers to the dish for extra flavor and nutrition. Simply sauté them with the garlic before adding the sun-dried tomatoes.
Storage/Reheating
Leftover Marry Me Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the pasta in a skillet over medium heat and add a splash of chicken broth or water to loosen up the sauce. Stir gently until heated through.
This dish can also be frozen for up to 1 month. To reheat, thaw in the refrigerator overnight and then gently reheat on the stovetop or in the microwave, adding a little extra cream or broth to restore the sauce’s creamy consistency.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly fine in this recipe. Just be sure to thaw them properly (in the fridge overnight or in a bowl of cold water) and pat them dry before cooking to avoid excess moisture.
Can I use a different type of cheese?
While Parmesan is traditional for this dish, you can experiment with other cheeses such as Pecorino Romano or even a mix of mozzarella and Parmesan for a creamier texture.
Can I use a different type of pasta?
Yes! You can use any pasta you like—penne, rigatoni, or farfalle would all work well in this dish. Just make sure to cook the pasta al dente and reserve some pasta water for the sauce.
How can I make this dish lighter?
To lighten up the dish, you can use light cream instead of heavy cream, skip the cheese or use a lower-fat cheese, and serve it with a side of vegetables instead of a larger serving of pasta.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the shrimp and sauce in advance, then cook the pasta and combine everything just before serving.
Conclusion
Marry Me Shrimp Pasta is a creamy, flavorful, and indulgent dish that is sure to impress. With succulent shrimp, a rich, cheesy sauce, and perfectly cooked pasta, this dish is the ultimate comfort food with a touch of elegance. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is a guaranteed hit that will leave everyone asking for seconds—and possibly even a proposal! Enjoy!
Marry Me Shrimp Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Marry Me Shrimp Pasta is an indulgent and creamy pasta dish featuring succulent shrimp, a rich garlic cream sauce with sun-dried tomatoes, and Parmesan cheese. This quick and easy yet elegant meal is perfect for special occasions, date nights, or whenever you want to treat yourself to something delicious. The combination of creamy sauce and perfectly cooked shrimp will have you saying “yes” after the first bite!
Ingredients
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1 lb large shrimp, peeled and deveined
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12 oz pasta (spaghetti, fettuccine, or linguine work great)
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2 tablespoons olive oil
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4 cloves garlic, minced
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1/4 teaspoon red pepper flakes (optional, for heat)
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1/2 cup sun-dried tomatoes, chopped (oil-packed or dry)
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1 cup heavy cream
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1/2 cup chicken broth (or white wine for extra flavor)
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1 cup freshly grated Parmesan cheese
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Salt and pepper, to taste
- Fresh basil or parsley (optional, for garnish)
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water for later. Set aside. -
Prepare the shrimp:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside. -
Make the sauce:
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant. Add the sun-dried tomatoes and cook for 1-2 minutes.
Pour in the heavy cream and chicken broth (or white wine), stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly. Stir in the Parmesan cheese and cook for another 1-2 minutes until the cheese melts and the sauce is smooth. -
Combine the pasta and shrimp:
Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
Gently fold in the cooked shrimp and cook for 1-2 minutes until heated through. -
Serve:
Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with fresh basil or parsley, and extra Parmesan cheese if desired.
Notes
For extra spice, increase the red pepper flakes or add hot sauce to the sauce.For a vegetarian version, replace the shrimp with sautéed mushrooms or grilled chicken.To make it lighter, substitute heavy cream with light cream or half-and-half, and skip the cheese or use a lighter alternative.Add vegetables like spinach, zucchini, or bell peppers by sautéing them with the garlic before adding the sun-dried tomatoes.
