Creamy Marry Me Shrimp Pasta is the kind of dish that’s destined to become your new weeknight or special occasion favorite. Imagine tender fettuccine swirled in a silky, sun-dried tomato and Parmesan cream sauce, topped with juicy, garlicky shrimp—all finished with a sprinkle of vibrant herbs. It sounds a little romantic, doesn’t it? That’s part of the magic! With a handful of pantry staples and a few fresh ingredients, you can turn an ordinary evening into something truly memorable with Creamy Marry Me Shrimp Pasta.

Creamy Marry Me Shrimp Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Marry Me Shrimp Pasta comes from its harmonious mix of simple staples and a few luxurious touches. Every ingredient plays a role—whether in lending richness, a burst of color, or a gentle heat that keeps you coming back for another bite.

Pasta: 12 oz fettuccine or linguine pasta; these long noodles cling beautifully to the creamy sauce for perfect bites every time.
Shrimp: 1 lb large shrimp, peeled and deveined; fresh or thawed from frozen, shrimp adds sweetness and a lovely texture.
Olive Oil: 2 tablespoons to sauté and build layers of flavor with buttery undertones.
Butter: 1 tablespoon; combined with the oil, it helps brown the shrimp gently and enriches the sauce.
Garlic: 4 cloves, minced; for aromatic depth and warmth throughout the dish.
Red Pepper Flakes: 1 teaspoon; brings subtle heat that highlights all the creamy components.
Sun-Dried Tomatoes: 1/2 cup, drained and chopped; their sweet-tart punch is a signature element here.
Heavy Cream: 1 cup; this is what makes the sauce lusciously smooth and decadent.
Chicken Broth: 1/2 cup; adds savory dimension and keeps the sauce from being too thick.
Parmesan Cheese: 1/2 cup grated; go for freshly grated if you can for the best flavor and melt.
Italian Seasoning: 1 teaspoon; adds a classic, herby aroma that ties everything together.
Salt and Black Pepper: To taste; don’t forget to taste and adjust at the end for balance.
Fresh Basil or Parsley: For garnish; these herbs brighten the final dish and add a pop of color.

How to Make Creamy Marry Me Shrimp Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Once bubbling, add your fettuccine or linguine and cook until al dente according to the package instructions. Scoop out about 1/2 cup of that starchy pasta water before draining—the secret ingredient for a glossy, cohesive sauce later on. Set your cooked pasta aside while you build the sauce.

Step 2: Sauté the Shrimp

Heat the olive oil and butter together in a large skillet over medium heat, letting the two melt into a fragrant base. Add your shrimp in a single layer and sprinkle with salt and pepper. Let them sear for 1–2 minutes per side until they turn pink and just opaque. Don’t overcook—the shrimp should remain juicy! Remove them to a plate while you move on to the next step.

Step 3: Build the Flavor Base

With that same skillet (and all those delicious shrimp bits still in it), add your minced garlic and red pepper flakes, sautéing for about 30 seconds until everything is aromatic and just turning golden. Stir in the chopped sun-dried tomatoes, letting their richness bloom and infuse into the oil for another minute.

Step 4: Make the Creamy Sauce

Now it’s time for magic. Pour in the chicken broth and heavy cream, mixing it all as you go. Bring to a gentle simmer, then sprinkle in the Parmesan cheese and Italian seasoning. Stir and watch as the sauce thickens slightly and becomes gloriously creamy. All those flavors start to meld—the tang of the tomatoes, the subtle heat, and all that umami from the cheese.

Step 5: Combine Everything

Gently add back your cooked shrimp along with the drained pasta to the skillet. Toss everything together until the noodles are fully coated in that luscious sauce. If things start to look a bit stiff, drizzle in some reserved pasta water a little at a time to loosen it to your ideal consistency. Take a quick taste test, adjust salt and pepper if needed, and you’re done!

How to Serve Creamy Marry Me Shrimp Pasta

Garnishes

A final flourish of freshly chopped basil or parsley adds not just color but a vibrant freshness that lifts the entire dish. Don’t be shy with a sprinkle of extra Parmesan, either—a little more never hurts when it’s this good! A dash of cracked black pepper finishes things beautifully.

Side Dishes

Serve your Creamy Marry Me Shrimp Pasta alongside a simple green salad dressed with lemon vinaigrette for a burst of acidity, or pair it with warm, crusty bread perfect for mopping up that irresistible sauce. Roasted asparagus or garlicky sautéed spinach also make wonderful, light sides without overpowering the main event.

Creative Ways to Present

For a special occasion, try piling the pasta high in individual bowls and topping each with a generous heap of shrimp and a swirl of sauce. A sprinkle of microgreens or edible flowers ups the wow factor, or serve family style, letting everyone twirl their own pasta at the table—a surefire way to impress your guests with the beauty and aroma of Creamy Marry Me Shrimp Pasta.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Creamy Marry Me Shrimp Pasta, store it in an airtight container in the fridge for up to 2 days. The pasta will soak up some sauce, but it’s still delicious the next day; just add a splash of water or broth before reheating to revive the creamy texture.

Freezing

While cream-based sauces don’t always freeze perfectly, you can freeze this dish if needed. Place cooled pasta and shrimp into a sealed container and freeze for up to a month. Expect the sauce to separate slightly upon thawing—just use a gentle hand when reheating and stir well to help everything come back together.

Reheating

To reheat Creamy Marry Me Shrimp Pasta, gently warm it in a skillet over low heat with a splash of water, cream, or chicken broth, while stirring until heated through. Microwave reheating works in a pinch, but stovetop yields a creamier result and helps prevent overcooking the shrimp.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them cook evenly and prevents excess water from thinning out the creamy sauce.

What type Main Course

Fettuccine or linguine are ideal because their broad surfaces catch more of the creamy, flavorful sauce, but you can use your favorite pasta shape. Short varieties like penne or rigatoni will still deliver delicious results!

Is there a way to make this lighter?

If you want a lighter version, try swapping half-and-half for the heavy cream, and consider using less butter or a light cheese. You’ll still achieve a creamy, satisfying dish with a slightly lower calorie count.

Can I add vegetables?

Definitely! Spinach, mushrooms, or even zucchini ribbons make tasty additions. Stir them in after the sun-dried tomatoes so they have a chance to soften but remain vibrant and colorful.

What wine pairs best with Creamy Marry Me Shrimp Pasta?

A crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc complements the richness of the sauce and the delicate shrimp, while a light rosé works for a festive touch.

Final Thoughts

If you’ve been searching for a dish that feels just a little bit magical yet totally doable, Creamy Marry Me Shrimp Pasta is the perfect answer. Invite someone special over, or treat yourself—this recipe always brings the wow factor and might just win over even the toughest dinner guest!

Creamy Marry Me Shrimp Pasta Recipe

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4.9 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious dining experience with this Creamy Marry Me Shrimp Pasta. Succulent shrimp, sun-dried tomatoes, and Parmesan cheese come together in a rich, creamy sauce that coats every strand of pasta. Perfect for a romantic dinner or a special occasion!

Ingredients

Scale

Pasta:

12 oz fettuccine or linguine pasta

Shrimp:

1 lb large shrimp (peeled and deveined)

Sauce:

2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic (minced)
1 teaspoon red pepper flakes
1/2 cup sun-dried tomatoes (drained and chopped)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper to taste

Garnish:

Fresh basil or parsley for garnish

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Instructions

Cook the pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cook the shrimp: Sear shrimp in olive oil and butter until pink; remove and set aside.
Make the sauce: Sauté garlic and red pepper flakes, add sun-dried tomatoes, broth, cream, Parmesan, and seasoning. Simmer until thickened.
Combine: Return shrimp to pan, add pasta, and toss to coat. Adjust consistency with reserved pasta water.
Serve: Garnish with basil or parsley and extra Parmesan. Enjoy hot!