Creamy, dreamy, and just the right amount of spicy, this marry me shrimp pasta wraps tender shrimp, sun-dried tomatoes, Parmesan, and heavy cream into a weeknight dinner that tastes like a fancy Friday night.
The buttery garlic aroma alone is enough to flirt back.
This pasta kind of sneaks up on you. One moment you’re sautéing garlic, the next you’re contemplating proposing to yourself over a bowl of creamy shrimp-twirled noodles. It’s rich, savory, and a little spicy if you want it to be (hi red pepper flakes). But the best part? It doesn’t require a culinary degree or a special occasion. Just a skillet, a little pasta water wisdom, and a solid appetite.
You could easily whip this up when friends pop over or on a random Tuesday when your fridge looks tragic but you happen to have a bag of shrimp in the freezer. Flex meal, sensual meal, no-pressure meal—it’s all in there.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Marry Me Shrimp Pasta
I’m not saying this pasta has magical powers… but I’m also not not saying that. It’s got that special sauce.
- Creamy but not cloying: Thanks to sun-dried tomatoes and broth, the sauce stays vibrant, not heavy or goopy. No nap needed after.
- Big flavor from minimal effort: You go from raw shrimp and dry pasta to “where’s my wine?” levels of fancy in under 30 minutes.
- Custom-level spicy: Add red pepper flakes to your liking, or skip them if your taste buds are shy.
- Pasta shape freedom: Use what you’ve got—linguine, fettuccine, even spaghetti. The sauce plays nicely with pretty much everyone.
- Shrimp that actually matters: With paprika, garlic, and a nice sear, the shrimp bring more than just protein—they bring personality.
Ingredient Notes
This one’s got pantry staples and frozen shrimp MVPs written all over it. Nothing too fussy. Just ingredients that know how to hang.
- Shrimp: Large, peeled, and deveined. I use tails-off for less finagling later, but tails-on looks fancier if you’re showing off.
- Smoked paprika: Gives the shrimp a warm, slightly sweet heat. Adds depth (and a little color boost too).
- Garlic powder + fresh garlic: Double garlic magic. The powder seasons the shrimp and the fresh stuff perfumes the whole dish.
- Red chili flakes: Totally optional; I’ll never bully the spice-averse. But if you like heat, they’re nice.
- Olive oil and butter: Olive oil for searing, butter for richness in the sauce. Use both. Trust.
- Heavy cream: This is the creamy part. It brings body to the sauce without curdling or thinning out.
- Chicken or veggie broth: Lightens the cream and gives the sauce that je ne sais stock.
- Parmesan: Freshly grated if you can. Pre-shredded sometimes clumps, and no one invited cheese meteors.
- Sun-dried tomatoes: Give tangy-sweet pockets in every bite. If yours are in oil, blot them a bit first.
- Italian seasoning: Classic blend of herbs. If you’re a DIY-er, go wild with oregano, basil, thyme.
- Pasta (12 oz): Use a long noodle: linguine, spaghetti, or fettuccine. Don’t forget to save that pasta water.
How To Make This Creamy Marry Me Shrimp Pasta
We’re going skillet-to-plate in around 30 minutes. No juggling ten pots or weird ingredients. Just a solid saucy situation and a little pasta magic.
-
Season and sear the shrimp: Toss shrimp with paprika, garlic powder, red chili flakes, salt, and black pepper. Then sear ‘em in hot olive oil, just 2–3 minutes per side, until they’re pink and a little browned at the edges. Set them aside—they’ll come back later.
-
Boil the pasta: Get your chosen pasta cooking in nicely salted water. That water should be “as salty as the sea,” as they say… somewhere. Reserve a cup before draining. You’ll want it later for luscious, clingy sauce.
-
Sauté garlic and tomatoes: In your same skillet (flavor city, right?), melt the butter and sauté minced garlic for all of 30 seconds—just long enough for the aroma to stop time. Toss in the sun-dried tomatoes and stir around for a minute so they get cozy.
-
Pour in broth and let it simmer: Add the broth and let it bubble softly. This builds the base of the sauce and works up all the little browned shrimp bits from earlier. Flavor gold.
-
Finish the sauce: Turn the heat to low, then slowly add in the cream, Parmesan, Italian seasoning, and more chili flakes if you’re bold. Stir gently and watch it thicken ever so slightly. Luxurious, but not claggy.
-
Add pasta and shrimp back in: Tumble the cooked pasta into your sauce and toss to coat. If the sauce’s too clingy or tight, add splashes of that reserved pasta water until it’s right. Then stir those glorious shrimp back in and let them warm up gently in the sauce.
-
Garnish and serve: Sprinkle with fresh chopped basil. Hit it with extra Parmesan if you’re feeling generous. Then serve warm and prepare for applause (even if it’s just from yourself).
Storage Options
So you made a little too much. Good. That means tomorrow-you gets creamy shrimp pasta without lifting a finger.
In the fridge, this holds up well for 3 to 4 days. Pack it into an airtight container once fully cooled—don’t pop it in still steamy or it’ll get sad and mushy.
Reheating? Add a tablespoon or two of water or broth before microwaving to loosen things up. Or warm it over low heat on the stove for a more even reheat. As always with seafood, reheat just until warm. Please, no rubber shrimp tapestries.
Now, about freezing. Can you freeze this? Technically, yes… but I’ll be honest: the creamy sauce might separate and the shrimp texture can get a bit weird post-thaw. I’d suggest saving freezing for emergencies. If you must, do it without the pasta mixed in. Sauce and shrimp in one container, plain cooked pasta in another.
Variations and Substitutions
If you’re working with what’s in your fridge, or just itching to remix, I see you. This dish is surprisingly chill about swaps.
-
Veggie broth instead of chicken: Totally fine and keeps it pescatarian. Just make sure it’s a broth you actually like the taste of.
-
No shrimp? Use scallops or chicken: Cut small pieces so they cook quickly. Both pair nicely with the creamy, herby sauce.
-
Add spinach or arugula: Stir in a few handfuls right before serving for some green action. It wilts right into the sauce.
-
Use penne, rigatoni, or even shells: Short pasta can totally work. The sauce clings differently, but it’s still dreamy.
-
Go dairy-light with half and half: Not as rich as cream but still works. Just simmer gently so it doesn’t break or separate.
What to Serve with Creamy Marry Me Shrimp Pasta
This pasta mostly does not need anything else… but if you’re building a little meal moment, here are some sidekicks worth inviting.
-
Garlic bread or focaccia: Something to swipe through the leftover sauce is practically required. Crunchy edges meet creamy sauce. No notes.
-
Simple green salad: Just toss together arugula, lemon juice, olive oil, and a bit of shaved Parmesan. Cut through the richness without being a diva about it.
-
Roasted veggies on the side: A tray of broccolini, asparagus, or even garlic butter potatoes goes beautifully. Something earthy to balance the cheese and cream.
-
Grilled shrimp skewers (if you really love shrimp): Yep, shrimp on shrimp. A different texture and slight char add contrast.
-
Something lemony for dessert: Don’t overthink it—lemon sorbet or a few slices of lemon pound cake keep things bright and tidy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this dish ahead of time?
Sort of! You can prep the elements ahead (cook the shrimp, make the sauce base) and store them separately in the fridge. When you’re ready to serve, just cook the pasta fresh, reheat the sauce and shrimp gently, and combine. It’s not quite the same as fresh, but still so good, especially if you’re feeding a few people at once.
What pasta shape works best for creamy shrimp pasta?
Long noodles are the classic choice here—linguine, fettuccine, or spaghetti all work well and swirl up nicely with the sauce. But if all you’ve got is rigatoni or elbows, use what you have! This isn’t a recipe that throws a fit over pasta shape.
Can I make this dairy-free?
With a few swaps, yes! Use a can of full-fat coconut milk instead of cream, and a plant-based broth. You could skip the Parmesan entirely or use a vegan Parmesan alternative. The sauce might be a touch less silky, but it’ll still deliver comfort.
What if I overcook the shrimp?
It happens! Overcooked shrimp can get a little rubbery, but they’re still edible. To help disguise the texture, slice them into smaller pieces when reheating. Next time, cook them just until they’re opaque and pink—they only need a few minutes per side!
Creamy Marry Me Shrimp Pasta
Ingredients
Shrimp
- 1 lb (450 g) large shrimp peeled and deveined, thawed if frozen (tails off or on, your preference)
- 1 tsp smoked paprika
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) red chili flakes plus more to taste, optional
- 1/2 tsp (0.5 tsp) kosher salt plus more for pasta water
- 1/4 tsp (0.25 tsp) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
Pasta & Sauce
- 12 oz (340 g) linguine, fettuccine, or spaghetti or pasta of choice
- 2 tbsp (28 g) unsalted butter
- 3 cloves garlic minced
- 1/2 cup (60 g) sun-dried tomatoes drained, julienned (about 6-8 halves)
- 3/4 cup (180 ml) chicken or veggie broth
- 3/4 cup (180 ml) heavy cream
- 2/3 cup (40 g) freshly grated Parmesan cheese plus more for serving
- 1 tsp Italian seasoning
- red chili flakes to taste, optional
- 1/2 cup (120 ml) reserved pasta cooking water as needed
- fresh basil chopped, for garnish
- extra Parmesan cheese for serving
Equipment
- Large skillet
- Large pot
- Tongs
- Colander
Instructions
- Season and sear the shrimp: Pat shrimp dry and toss with smoked paprika, garlic powder, chili flakes, salt, and black pepper. Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer, cooking 2–3 minutes per side until just pink and golden at the edges. Transfer to a plate and set aside.
- Boil the pasta: Cook pasta in a large pot of generously salted boiling water until just al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
- Sauté garlic and tomatoes: In the same skillet (no need to wipe out), lower heat to medium. Add butter, then garlic; sauté 30 seconds until fragrant. Add sun-dried tomatoes, sauté about 1 minute.
- Build the sauce: Add broth to the skillet and scrape up any browned bits. Simmer 2–3 minutes. Turn heat to low and stir in cream, Parmesan, Italian seasoning, and more red chili flakes if desired. Simmer 2–3 minutes, stirring gently as the sauce thickens slightly.
- Toss pasta and finish: Add cooked pasta to the sauce and toss to coat, adding reserved pasta water as needed to loosen the sauce to your desired consistency. Gently fold shrimp back into the skillet and warm through, 1–2 minutes. Taste and adjust seasoning if needed.
- Garnish and serve: Sprinkle with chopped fresh basil and extra Parmesan. Serve immediately. Enjoy warm!
