Last spring, after my daughter’s school band concert, we came home tired but buzzing with excitement. She had played her first solo, and our family couldn’t stop talking about it. I wanted to make dinner feel a little more special than our usual quick weeknight meal, but I also didn’t have hours to spend in the kitchen.
Shrimp was already thawing in the fridge, and pasta is always a safe bet with my crew. That’s when I decided to put together this creamy shrimp pasta that felt like something you’d order at a nice restaurant but came together in less than an hour.
The kitchen smelled incredible as the shrimp sizzled in butter and smoked paprika. My husband popped his head in, asking if I was “trying to spoil them.” The sauce thickened beautifully with garlic, sun-dried tomatoes, and cream, clinging to every strand of pasta.
By the time I tossed the shrimp back in, everyone was gathered around the table, ready to eat. We served it up with a quick salad and some garlic bread, and honestly, it turned an ordinary Tuesday night into a mini celebration.
This recipe has stuck with us since that night, not just because it’s delicious, but because it feels effortless while still delivering big, bold flavors. It’s become one of those meals I reach for when I want to make my family smile without stressing myself out.
Short Description
Marry Me Shrimp Pasta is a creamy, flavorful pasta dish made with tender shrimp, sun-dried tomatoes, garlic, and parmesan tossed in a rich cream sauce. It’s quick enough for weeknights but elegant enough for special occasions.
Key Ingredients
For the Shrimp
- 1 lb large shrimp (peeled and deveined, tail on or off)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
For the Pasta and Sauce
- 10 oz pasta (fettuccine, linguine, or penne work well)
- 1 tbsp olive oil (for pasta water)
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil (drained and chopped)
- ½ tsp red pepper flakes (optional)
- 1 cup chicken broth (or seafood broth)
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp chopped fresh basil (or parsley), for garnish
Tools Needed
- Large pot for pasta
- Large skillet
- Wooden spoon or spatula
- Slotted spoon
- Measuring cups and spoons
- Sharp knife and cutting board
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 1 tbsp olive oil to prevent sticking. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Sear the Shrimp
Pat shrimp dry with paper towels. In a bowl, toss with olive oil, melted butter, paprika, garlic powder, salt, pepper, and red pepper flakes. Heat a large skillet over medium-high. Sear shrimp for about 2 minutes per side until pink and cooked through. Remove with a slotted spoon and set aside.
Step 3: Build the Sauce
Lower heat to medium. Add 2 tbsp butter to the same skillet and let melt. Stir in garlic and cook 30 seconds until fragrant. Add chopped sun-dried tomatoes and red pepper flakes, cooking 1 minute. Pour in chicken broth, bring to a gentle simmer. Stir in cream and Italian seasoning. Simmer 3–4 minutes until slightly thickened. Add parmesan cheese, stirring until melted and sauce is creamy. Taste and adjust salt and pepper.
Step 4: Combine Everything
Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, stir in a splash of reserved pasta water. Return shrimp to skillet, gently toss together, and let simmer 1–2 minutes for flavors to meld.
Step 5: Serve
Plate pasta, topping each portion with shrimp and extra sauce. Garnish with basil or parsley and parmesan. Serve immediately with garlic bread or a side salad.
Why You’ll Love This Recipe
Creamy Comfort: The velvety sauce clings to every bite, balancing garlic, parmesan, and sun-dried tomato beautifully.
Quick and Easy: From start to finish, this recipe takes under 40 minutes.
Family Friendly: Even picky eaters will enjoy the mild, creamy flavors with the option to adjust heat.
Impressive but Simple: Looks fancy on the table, but the steps are simple enough for weeknights.
Versatile: Works with different pastas or proteins if you’d like to switch it up.
Mistakes to Avoid & Solutions
Overcooking the Shrimp: Shrimp cook fast—about 2 minutes per side. Any longer, and they become rubbery. Pull them off the heat as soon as they’re pink.
Letting the Sauce Break: If the cream is added at too high a heat, it can separate. Keep the heat at medium and stir gently.
Forgetting to Reserve Pasta Water: This starchy water helps thin the sauce if needed. Keep at least ½ cup aside.
Using Pre-shredded Parmesan: Freshly grated melts better and makes the sauce creamy instead of grainy.
Crowding the Pan: When searing shrimp, cook them in batches if your skillet is small. This ensures even browning.
Serving and Pairing Suggestions
Serve with warm garlic bread or a simple green salad.
Pair with crisp white wine like Sauvignon Blanc or a sparkling water with lemon.
Perfect for a plated family dinner or even a casual date-night at home.
For gatherings, serve family-style in a large dish at the center of the table.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat gently on the stove with a splash of broth or cream to loosen the sauce.
Avoid microwaving shrimp for too long—they can turn tough.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before cooking.
2. What pasta shape works best?
Fettuccine or linguine hold the creamy sauce well, but penne is great too.
3. Can I lighten this recipe?
Use half-and-half instead of heavy cream and less cheese for a lighter version.
4. What if I don’t like sun-dried tomatoes?
Swap them for roasted red peppers for a sweeter, milder flavor.
5. Can I make this ahead of time?
It’s best served fresh, but you can prep the shrimp and sauce earlier, then cook the pasta and combine just before serving.
Tips & Tricks
Always pat shrimp dry before searing for better browning.
Grate parmesan fresh for smooth, creamy sauce.
Keep pasta slightly undercooked before tossing in sauce so it absorbs flavor while finishing.
Add a squeeze of lemon juice at the end for brightness.
If you like heat, finish with extra red pepper flakes or a drizzle of chili oil.
Recipe Variations
Spicy Cajun Version: Replace Italian seasoning with Cajun seasoning, add extra red pepper flakes, and use andouille sausage along with shrimp.
Lighter Mediterranean Style: Use whole wheat pasta, swap heavy cream for Greek yogurt, and add spinach at the end.
Lobster or Scallop Upgrade: Swap shrimp for lobster chunks or scallops for a fancier twist.
Vegetarian Option: Leave out shrimp and add roasted vegetables like zucchini, bell peppers, or mushrooms.
Bacon Lovers’ Version: Add crisped bacon bits into the sauce before tossing with pasta.
Final Thoughts
This Marry Me Shrimp Pasta has become one of my favorite weeknight victories. It feels indulgent without being fussy, and it brings everyone to the table with a smile. The creamy sauce is rich but balanced, and the shrimp cook so quickly that dinner never feels like a chore. My kids love twirling the pasta on their forks, and my husband always goes back for seconds.
After a long day at work, having a recipe like this in my back pocket makes me feel both efficient and a little fancy. It’s the kind of dish I can see myself making for years to come, no matter the occasion.
Creamy Marry Me Shrimp Pasta
Ingredients
For the Shrimp
- 1 lb large shrimp peeled and deveined, tail on or off
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional, for heat
For the Pasta and Sauce
- 10 oz pasta fettuccine, linguine, or penne work well
- 1 tbsp olive oil for pasta water
- 2 tbsp butter
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes in oil drained and chopped
- ½ tsp red pepper flakes optional
- 1 cup chicken broth or seafood broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp chopped fresh basil or parsley, for garnish
Instructions
- Boil salted water with 1 tbsp olive oil. Cook pasta until al dente, reserving ½ cup water. Drain and set aside.
- Pat shrimp dry, toss with oil, butter, paprika, garlic powder, salt, pepper, and red pepper flakes. Sear in a hot skillet 2 minutes per side until pink. Remove and set aside.
- In the same skillet, melt 2 tbsp butter. Sauté garlic 30 seconds, add sun-dried tomatoes and red pepper flakes, cook 1 minute. Stir in broth, simmer, then add cream and Italian seasoning. Cook 3–4 minutes to thicken. Stir in parmesan until creamy. Adjust seasoning.
- Toss pasta in sauce, adding pasta water if needed. Return shrimp, stir gently, and simmer 1–2 minutes.
- Plate with shrimp and sauce. Garnish with basil, parsley, and parmesan. Serve hot with garlic bread or salad.
