Ultimate Creamy Marry Me Shrimp Pasta

There’s something truly magical about a pasta dish that feels both indulgent and comforting — and this Creamy Marry Me Shrimp Pasta nails it perfectly. Imagine tender, juicy shrimp bathed in a rich sun-dried tomato and parmesan cream sauce, tossed with your favorite pasta, all ready in under 30 minutes. It’s a restaurant-quality meal you can easily whip up at home, and trust me, it’s the kind of recipe that quickly becomes a favorite in your kitchen.

Whether you’re cooking for a special date night or craving a flavorful, creamy dinner after a long day, this dish delivers every time. The blend of garlic, tangy sun-dried tomatoes, and creamy parmesan makes each bite unforgettable. Plus, it’s super customizable, so you can tweak it to your taste. Let me walk you through this delicious journey step-by-step!

Ingredients

Save

Before we dive in, here’s the full lineup of what you’ll need. I’ve included some handy tips to help you pick the best ingredients and get the most out of this recipe.

For the Shrimp:

• 1 lb large shrimp, peeled & deveined (fresh is best, but frozen works fine if thawed completely)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (adds a subtle smoky warmth)
• 1 tablespoon olive oil
• 1 tablespoon butter (for extra richness)

For the Creamy Sauce:

• 3 cloves garlic, minced (don’t be shy — garlic makes everything better!)
• ½ teaspoon red pepper flakes (optional, for a gentle kick)
• ½ cup sun-dried tomatoes, chopped (packed in oil gives the best flavor)
• 1 cup heavy cream (or half-and-half for a lighter version)
• ½ cup chicken broth or seafood broth (adds depth and balances the richness)
• ½ cup parmesan cheese, freshly grated (skip the pre-grated stuff if you can!)
• 1 teaspoon Italian seasoning (a classic blend of herbs like oregano, basil, and thyme)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice (brightens up the sauce beautifully)
• ¼ cup fresh basil or parsley, chopped (for garnish and freshness)

For the Pasta:

• 12 oz pasta (fettuccine, linguine, or penne all work wonderfully)
• 1 tablespoon salt (for the pasta water)

Instructions

Let’s break this down into easy steps so you can cook confidently and enjoy the process as much as the result.

Step 1: Cook the Pasta

Start by bringing a large pot of water to a boil. Add the salt — this is your chance to season the pasta from within, so don’t skimp here.

Cook the pasta according to the package instructions until it’s al dente — meaning it still has a slight bite. Overcooked pasta can get mushy and won’t hold up well with the creamy sauce. Drain the pasta, reserving a cup of pasta water just in case you want to loosen the sauce later.

Step 2: Sauté the Shrimp

Pat your shrimp dry with paper towels. This helps them sear properly instead of steaming.

Season the shrimp evenly with salt, pepper, and paprika. Heat the olive oil and butter together in a large skillet over medium-high heat until the butter melts and the oil shimmers.

Add the shrimp in a single layer and cook for about 2 minutes on each side. You’ll know they’re done when they turn pink and opaque but still feel tender — be careful not to overcook, or they get rubbery.

Remove the shrimp and set aside, keeping that flavorful pan ready for the sauce.

Step 3: Create the Creamy Sauce

Lower the heat to medium, then add the minced garlic, red pepper flakes (if using), and chopped sun-dried tomatoes to the same skillet. Sauté for about a minute until fragrant — the garlic will start to soften and the tomatoes release their oils, building a rich flavor base.

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the pan. These bits carry so much flavor, so don’t skip this step!

Next, stir in the heavy cream and parmesan cheese, followed by Italian seasoning, salt, and black pepper. Let the sauce simmer gently for 3-4 minutes, stirring often until it thickens slightly and becomes silky smooth.

Finish the sauce with a splash of fresh lemon juice — this adds a wonderful brightness that balances the richness perfectly.

Step 4: Bring It All Together

Return the cooked shrimp to the skillet and toss gently to coat them in the luscious sauce. Add the cooked pasta and carefully mix everything until the noodles are fully enveloped in creamy goodness.

If your sauce feels too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your preferred consistency.

Let everything simmer together for 2 minutes to allow the flavors to meld beautifully.

Step 5: Garnish and Serve

Sprinkle the dish generously with fresh chopped basil or parsley for a burst of color and fresh herbal notes.

Serve immediately with extra parmesan on the side and, if you’re feeling indulgent, a side of garlic bread or a crisp green salad.

Tips and Tricks

• Choosing Shrimp: Fresh shrimp delivers the best texture, but frozen shrimp works fine too. Just make sure to thaw completely and pat dry.
• Sun-Dried Tomatoes: Opt for those packed in oil for a richer flavor. If using dry-packed, rehydrate them in warm water first.
• Avoid Overcooking: Keep a close eye on the shrimp — they cook quickly and can turn rubbery if left too long.
• For Extra Creaminess: Stir in a little cream cheese or mascarpone if you want to take the sauce up a notch.
• Spicy Variations: Crank up the heat by adding more red pepper flakes or a dash of cayenne pepper.
• Vegetable Boost: Toss in baby spinach, sautéed mushrooms, or halved cherry tomatoes for added texture and nutrition.

Serving Suggestions

Save

This dish is versatile and pairs wonderfully with:

• Garlic Bread: Crunchy, buttery, and perfect for mopping up every last drop of sauce.
• Roasted Asparagus or Broccoli: Lightly seasoned and roasted to add a fresh, crisp contrast.
• Fresh Caesar or Mixed Greens Salad: A zesty salad helps cut through the richness and refresh your palate.
• A Glass of Sparkling Water or Lemon-Infused Iced Tea: Keeps things light and complements the creamy flavors.

Storage and Reheating

If you have leftovers (though I doubt there will be any!), store them in an airtight container in the fridge for up to 3 days.

Cream sauces can separate when frozen, so I don’t recommend freezing this dish.

To reheat, warm gently on the stove over low heat, adding a splash of broth or cream to bring back that luscious texture.

Variations to Try

• Low-Carb Option: Swap pasta for zucchini noodles or cauliflower rice for a lighter meal.
• Lighter Cream Sauce: Use half-and-half or whole milk instead of heavy cream, just keep an eye on the consistency.
• Dairy-Free Version: Substitute coconut cream and nutritional yeast for cream and parmesan—still rich and flavorful!
• Protein Swap: Not a shrimp fan? This sauce also shines with scallops, salmon, or chicken breasts.

Final Thoughts

This Creamy Marry Me Shrimp Pasta isn’t just dinner — it’s an experience. The balance of creamy, garlicky, and tangy sun-dried tomato flavors alongside perfectly cooked shrimp will have you swooning. It’s quick, easy, and totally impressive, making it the perfect recipe to keep in your weeknight or special occasion rotation.

Give it a try — I promise, this recipe will win hearts at your table, time and time again!