Marry Me Shrimp Pasta

If there’s one recipe that guarantees compliments, it’s this one. Marry Me Shrimp Pasta has quickly become one of my go-to dishes when I want to make something that feels a little bit extra—but without spending hours in the kitchen. It’s creamy, rich, and full of bold flavor thanks to the combination of garlic, Parmesan, and sun-dried tomatoes. Oh, and the shrimp? Perfectly cooked and buttery. This dish is the kind that makes people say, “Wait… you made this at home?”

The name “Marry Me” isn’t just cute branding—it comes from the idea that this dish is so good, it could inspire a marriage proposal. Dramatic? Maybe. But when you taste how beautifully the shrimp, cream sauce, and pasta come together, you’ll understand exactly where that name comes from.

This recipe is perfect for date nights, anniversaries, or just when you’re in the mood for something a little indulgent. And the best part? It’s surprisingly easy. You don’t need to be a professional chef or use fancy ingredients—just a few pantry staples and fresh shrimp can turn into something restaurant-worthy.

So let’s dive right in. Whether you’re cooking to impress or simply treating yourself to something delicious, this Marry Me Shrimp Pasta will have everyone asking for seconds.

Ingredients You’ll Need

Here’s what you’ll want to gather before you start:

• 8 ounces fettuccine or linguine pasta

• 1 pound large shrimp, peeled and deveined

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• 2 tablespoons butter

• 4 cloves garlic, minced

• ½ cup chopped sun-dried tomatoes (packed in oil, drained)

• 1 teaspoon red pepper flakes (optional, for a kick)

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup grated Parmesan cheese

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Fresh basil or parsley, for garnish

You can swap heavy cream for half-and-half if you’re looking to lighten it up a bit, but keep in mind that the sauce will be thinner. If you love depth of flavor, add a splash of white wine to the sauce before the cream goes in. (More on that later!)

this recipe

STEPS: Making Marry Me Shrimp Pasta

Let’s get cooking! We’re going to break this down into easy, manageable steps so you can enjoy the process—and the outcome.

Step 1: Cook the Pasta

Start by cooking your pasta in a large pot of well-salted boiling water. You want it just al dente—tender with a little bite—because it’ll finish cooking slightly in the sauce. This should take about 8–10 minutes, depending on your pasta. Once it’s done, drain it and set it aside. Don’t forget to reserve about ½ cup of pasta water in case you need to loosen the sauce later.

Step 2: Sauté the Shrimp

While the pasta is cooking, go ahead and season your shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s hot, add the shrimp in a single layer.

Cook for about 1–2 minutes on each side—just until they turn pink and opaque. You don’t want to overcook them since they’ll go back into the sauce later. Once they’re done, transfer the shrimp to a plate and set aside.

Step 3: Build the Flavor Base

In the same skillet (because hello, less cleanup!), reduce the heat to medium and add 2 tablespoons of butter. Let it melt, then toss in your minced garlic. Stir it around for about a minute until it becomes fragrant. This is where the magic starts.

Now stir in the sun-dried tomatoes and red pepper flakes if you’re using them. Give everything a quick sauté for another minute. The tomatoes soften a bit here and start infusing the butter with that sweet, tangy flavor.

Alright, now that we’ve got the pasta cooked, the shrimp sautéed, and the garlic and sun-dried tomatoes doing their flavorful thing in butter—it’s time for the best part: that silky, cheesy cream sauce that pulls everything together. This part is where the Marry Me Shrimp Pasta really earns its name. Let’s jump back in and finish up this irresistible dish!

Step 4: Create the Creamy Base

Once your sun-dried tomatoes and garlic have had a minute to infuse the butter, it’s time to pour in the heavy cream and chicken broth. Stir everything together and bring it to a gentle simmer over medium heat. You’ll notice the mixture start to thicken just slightly as it heats up—that’s exactly what you want.

At this point, if you’re feeling fancy or want a little more depth, you can add a splash (about 2 tablespoons) of white wine before the cream. It adds a subtle brightness that balances the richness of the sauce beautifully.

Step 5: Stir in the Cheese and Herbs

Now, sprinkle in the grated Parmesan cheese, along with the dried oregano and thyme. Stir slowly and gently until the cheese melts completely and the sauce becomes smooth and creamy. The Parmesan gives the sauce a nutty, salty richness that works so well with the shrimp and tomatoes.

Pro tip: If your sauce feels a little too thick at this point, just add a splash of that reserved pasta water to loosen it up. A tablespoon or two is usually all you need to get it perfectly silky.

Step 6: Return the Shrimp to the Sauce

Time to bring the shrimp back into the mix! Add your sautéed shrimp to the sauce and let them simmer gently for 2 to 3 minutes. This step allows all the flavors to come together and gives the shrimp a chance to soak up that creamy goodness.

Make sure you don’t overcook the shrimp here—they’re already cooked through, so this step is just about marrying the flavors (see what I did there?).

Step 7: Toss in the Pasta

Once the shrimp have had their moment in the sauce, it’s time to add in your cooked pasta. Use tongs to toss everything together gently until the pasta is completely coated and everything is heated through.

At this point, your kitchen is going to smell amazing. You’ll have shrimp, garlic, cheese, and herbs all dancing together in one pan. This is the kind of meal that feels luxurious but takes less than an hour from start to finish.

Tips and Variations

This recipe is already packed with flavor, but if you want to play around with it or adjust it to your preferences, here are a few easy tweaks that still keep the essence of the dish:

• Spice it up: If you like a little heat, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce. Even a splash of hot sauce can work here.

• Add veggies: Wilted spinach, sautéed mushrooms, or even a handful of chopped roasted red peppers would be delicious additions.

• Lighten it up: Swap heavy cream for half-and-half to make the sauce a bit lighter. Just be aware that it won’t be quite as thick.

• Protein swaps: If you’re not into shrimp, this recipe works beautifully with grilled chicken or even seared scallops.

• Make it gluten-free: Just use your favorite gluten-free pasta, and you’re good to go.

Serving Suggestions

This dish is rich and comforting on its own, but if you want to round out the meal, here are a few of my favorite pairings:

• Garlic bread – because who doesn’t love a little extra carb with their carbs?

• A crisp green salad – something with arugula, lemon vinaigrette, or shaved Parmesan works beautifully.

• A glass of chilled white wine – Sauvignon Blanc or Chardonnay pairs really nicely with the creamy sauce and shrimp.