I adore this Marry Me Shrimp Pasta—it features succulent shrimp nestled in a creamy, sun-dried tomato–infused sauce over tender pasta. It’s elegant enough for date night but easy enough for a midweek dinner.

Why You’ll Love This Recipe

I love how the sauce balances richness and brightness—the creamy base, tangy sun‑dried tomatoes, garlic, and herbs create a flavor-packed bite. The shrimp cook quickly, making this dinner both impressive and easy. It’s become a signature when I want something special with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large shrimp, peeled and deveined
Pasta (fettuccine or linguine)
Olive oil
Unsalted butter
Shallot, finely chopped
Garlic cloves, minced
Sun‑dried tomatoes, chopped
Red pepper flakes (optional, for heat)
Chicken broth
Heavy cream
Grated Parmesan cheese
Fresh basil or parsley, chopped
Salt and pepper to taste
Lemon juice (optional, for brightness)

Directions

I start by cooking the pasta in salted boiling water until al dente, then drain and set aside.
While the pasta cooks, I heat olive oil and butter in a large skillet over medium-high heat.
I season the shrimp with salt and pepper and sear them in the skillet for about 2 minutes per side until just pink; I remove and set them aside.
In the same pan, I add the shallot and garlic, sautéing until fragrant and translucent.
Then I stir in chopped sun‑dried tomatoes and red pepper flakes if I want a little kick.
I pour in chicken broth to deglaze the pan, scraping up any browned bits, and let it reduce slightly.
Next, I pour in heavy cream, bring it to a simmer, and stir in Parmesan cheese until the sauce thickens.
I return the shrimp to the sauce and add the drained pasta, tossing to coat each strand.
I finish with fresh basil or parsley and a squeeze of lemon juice for brightness.
I adjust salt and pepper, then serve immediately while warm and creamy.

Servings and Timing

Servings: I usually get 4 generous portions.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes

Variations

Chicken instead of shrimp: I swap shrimp for sliced chicken breast, cooking thoroughly before making the sauce.
Vegetarian option: I add sautéed mushrooms or roasted veggies in place of shrimp.
Spicy twist: I ramp up red pepper flakes or add a dash of cayenne for more heat.
Cheesy upgrade: I stir in a dollop of cream cheese for extra richness and tang.
Lemon‑herb flair: I add zest of lemon and extra herbs like tarragon or thyme for bright herbal notes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a skillet with a splash of cream or broth until saucy and creamy again. I avoid the microwave to preserve texture, but if I use it, I heat at 50 % power in short bursts, stirring in between.

FAQs

Can I use different pasta shapes?

Absolutely. I often use penne or rigatoni—they hold the sauce well and are just as delicious.

How do I prevent overcooking the shrimp?

I cook shrimp just until they turn pink—around 2 minutes per side. They continue cooking in the sauce, so I remove them early to avoid rubberiness.

Can I make this dairy‑free?

I swap heavy cream for coconut milk or a dairy-free cream alternative and use nutritional yeast instead of Parmesan. It still turns out creamy and satisfying.

Is it possible to cook this in one pan?

Yes—I sometimes cook the pasta directly in the sauce with extra broth, stirring until al dente. Just adjust the liquid accordingly.

What wine pairs well with this pasta?

I love it with a crisp Sauvignon Blanc or a light Pinot Grigio—the acidity balances the creamy sauce beautifully.

Conclusion

I’m always delighted by this Marry Me Shrimp Pasta. Its creamy, tangy sauce and tender shrimp make it stand out without demanding too much effort. Whether I’m sharing it for a romantic dinner or treating myself at the end of the day, it’s a dish I never tire of.