Marry Me Shrimp Pasta

I'm so excited to share this Marry Me Shrimp Pasta recipe with you because it's honestly become one of those dishes that makes my family forget we're eating a simple weeknight dinner. The first time I made it, Donald actually asked me where I was hiding the restaurant-quality cooking skills, and I just laughed while Alex asked for seconds before even finishing his first plate.

Jump to:

• Why You Will Love This Recipe
• Ingredients For This Creamy Shrimp Pasta
• Instructions For Making Marry Me Shrimp Pasta
• Storage And Reheating Your Marry Me Shrimp Pasta
• Variations On This Creamy Pasta
• Frequently Asked Questions About Marry Me Shrimp Pasta
• Recipes You May Like
• Final Thoughts On This Amazing Dinner
• Marry Me Shrimp Pasta

Here's the thing about Marry Me Shrimp Pasta—it looks fancy enough to impress anyone, but it takes just 30 minutes from start to finish. I'm not exaggerating. You'll have tender shrimp, silky cream sauce, and perfectly cooked pasta on the table faster than you can order takeout. Plus, if you're looking for something a little more elegant to serve but don't want to spend all evening cooking, this is absolutely your recipe. I found that linking to my quick garlic butter shrimp scampi gave me the confidence that shrimp dishes could be both simple and impressive, which is exactly why I wanted to share this variation with you.

Why You Will Love This Recipe

• Takes just 30 minutes—perfect for busy weeknights when you need something special but don't have time to fuss
• Uses simple ingredients you probably have on hand—cream, garlic, pasta, and shrimp are basically pantry staples in our house
• The sauce is absolutely incredible—sun-dried tomatoes add just enough richness without being heavy
• Your kids will actually eat it—both my kids ask for this without complaining, which honestly never happens
• One skillet does most of the work—less cleanup means more time enjoying your dinner together
• Looks restaurant-worthy but tastes homemade—that perfect balance of impressive and real

Ingredients For This Creamy Shrimp Pasta

• 1 pound large shrimp, peeled and deveined
• 1 cup sun-dried tomatoes packed in oil, drained and sliced
• 4 tablespoons of the oil from the sun-dried tomato jar
• 16 ounces rigatoni or penne pasta
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• ¼ teaspoon crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1 five-ounce package baby spinach
• 1 ounce Parmesan cheese, finely grated (about half a cup, plus more for serving)
• Fresh basil leaves, torn, for serving
• Salt and black pepper to taste

Quick tip: Don't throw away that oil from the sun-dried tomatoes! That's basically liquid gold for cooking the shrimp. It adds so much more flavor than plain olive oil.

Instructions For Making Marry Me Shrimp Pasta

Step 1: Cook Your Shrimp

Heat 2 tablespoons of the sun-dried tomato oil in a large heavy skillet over medium-high heat. Season your shrimp generously with salt and pepper, then add them to the hot oil. Cook them for about 3 minutes, stirring occasionally, until they turn pink and opaque.

Don't walk away during this step. Shrimp cooks really fast, and overcooked shrimp gets rubbery. I learned that lesson the hard way when Sarah was first born and I was trying to do five things at once!

Transfer the cooked shrimp to a plate and set aside.

Step 2: Get Your Pasta Going

While your shrimp is cooking, fill a large pot with salted water and bring it to a rolling boil. Add your pasta and cook it according to the package directions, stirring occasionally, until it reaches that perfect al dente texture.

I always taste a piece about a minute before the package says it should be done. That's how I catch it at exactly the right moment. Drain the pasta and set it aside.

Step 3: Build Your Creamy Sauce

In the same skillet where you cooked the shrimp, heat the remaining 2 tablespoons of sun-dried tomato oil over medium heat. Add your chopped garlic, tomato paste, and crushed red pepper flakes. Stir everything together and let it cook for about 1 minute until the tomato paste deepens in color.

This is where the magic starts happening. The smell alone will make you forget you're cooking on a regular weeknight.

Step 4: Add Your Cream and Broth

Pour in your sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring everything to a gentle simmer, scraping up any browned bits from the bottom of the skillet as you stir. Let this cook for about 5 minutes, stirring occasionally, until the sauce reduces slightly and gets thicker.

The sauce will look glossy and beautiful at this point. This is when I know I'm about 10 minutes from eating.

Step 5: Add the Spinach

Add your baby spinach to the sauce and stir until it wilts completely, which takes about 1 to 2 minutes. The spinach adds color and a bit of nutrition without changing the flavor.

Honestly, I love that it disappears into the sauce because it tricks my kids into eating their veggies without them even noticing.

Step 6: Combine Everything

Add your cooked pasta, shrimp, and grated Parmesan to the skillet. Toss everything together until the pasta is completely coated in that creamy sauce. The pasta should look glossy and rich. Season with a bit more salt and black pepper if you need it.

Remove the skillet from heat and cover it for 2 to 3 minutes. Then give it one more gentle stir to make sure everything is coated beautifully.

Step 7: Serve and Finish

Divide the pasta among your bowls and top each serving with fresh torn basil and extra Parmesan cheese.

Storage And Reheating Your Marry Me Shrimp Pasta

This pasta keeps well in the refrigerator for about 3 to 4 days in an airtight container. I always store it in glass containers because they keep the smell from lingering in my plastic ones.

To reheat, I put it in a skillet over medium-low heat with a splash of cream or broth to refresh the sauce. You can also reheat individual portions in the microwave, but honestly the stovetop method gives you a better result. It takes just a few minutes and brings everything back to that creamy, perfect texture.

Pro tip: The flavors actually get better the next day. Something about sitting in the fridge overnight makes everything taste even more delicious. I'll sometimes make this on Sunday knowing it'll taste amazing for Monday night's dinner.

Variations On This Creamy Pasta

If you're not a shrimp person, you can swap in grilled chicken breast or even skip the protein altogether for a vegetarian version. I've made this with sautéed mushrooms instead of shrimp, and it was honestly just as good.

You can also play with the vegetables. I've added sun-dried tomatoes along with fresh diced tomatoes, used arugula instead of spinach, or thrown in some roasted red peppers. The basic cream sauce is so flexible that it works with almost anything you throw at it.

If you want less cream, you can use half-and-half instead of heavy cream, though the sauce won't be quite as rich. You could also add a splash of dry white wine when you add the broth for a little more brightness.

Frequently Asked Questions About Marry Me Shrimp Pasta

Can I use frozen shrimp for Marry Me Shrimp Pasta and how do I thaw them quickly?

Absolutely! I actually use frozen shrimp most of the time because they're easier to keep on hand. The quick way to thaw them is to place them in a bowl of cold running water and stir them occasionally for about 10 to 20 minutes depending on how many shrimp you have.

Once they're thawed, drain them really well and pat them dry with paper towels. Dry shrimp cook better and get that nice pink color faster. The whole thawing process is honestly easier than running to the store for fresh ones.

What type of pasta works best for Marry Me Shrimp Pasta sauce?

I use rigatoni or penne because the cream sauce clings to those shapes really well. The ridges and tubes catch the sauce beautifully so every bite has that creamy deliciousness.

You could use spaghetti or linguine if that's what you have, but I honestly find thinner pastas don't hold the sauce as nicely. The chunkier shapes like rigatoni are really the way to go for this one.

Can I substitute the heavy cream in Marry Me Shrimp Pasta with a lighter option?

Yes, but keep in mind your sauce won't be quite as rich. Half-and-half works fine and gives you a lighter version. You could also use a combination of cream and milk if you want something even lighter.

I've done it when I wanted something a little less heavy, and it's still really good. The sun-dried tomatoes and cheese keep the flavor intact even if the sauce isn't as creamy.

How do I store and reheat Marry Me Shrimp Pasta without drying it out?

Store it in an airtight container in the refrigerator for up to 4 days. When you reheat it, add a splash of cream or broth to help refresh the sauce and keep everything creamy.

The stovetop method works best—just heat it gently in a skillet over medium-low heat for a few minutes until it's warm throughout. The sauce will come back to life and coat the pasta beautifully again.

Recipes You May Like

• Quick Garlic Butter Shrimp Scampi—Another amazing shrimp dish that's ready in 15 minutes
• Creamy Spaghetti Alla Carbonara—If you love this creamy pasta, you absolutely need to try this classic
• Creamy Cajun Chicken Pasta—Same kind of vibe with chicken instead of shrimp for those nights when you want something different

Final Thoughts On This Amazing Dinner

I really hope you make this Marry Me Shrimp Pasta because honestly, it's become one of our regular weeknight favorites. There's something about pulling together something this special in just 30 minutes that makes you feel like you've got your life together, you know?

The best part is how impressed everyone acts even though you barely spent any time in the kitchen. Let me know how it turns out for your family in the comments. And please save this to Pinterest so you can find it easily on those nights when you need something special but don't have time to fuss.

Print