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Marry Me Shrimp Pasta is beautifully displayed in this featured image, showcasing its creamy sauce and succulent shrimp.

Marry Me Shrimp Pasta

This Marry Me Shrimp Pasta is an irresistible dish featuring succulent shrimp in a creamy, sun-dried tomato sauce, served over perfectly cooked pasta. It's a comforting and romantic meal that's surprisingly easy to prepare and guaranteed to impress.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • 1 pound pasta fettuccine, linguine, or your favorite shape
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Pasta water, reserved

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Colander
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Tongs or spatula

Method
 

  1. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper. Make sure they are evenly coated.
  2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. While the shrimp is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  4. In the same skillet you cooked the shrimp in, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
  5. Add the sun-dried tomatoes and red pepper flakes (if using) to the skillet and cook for another minute, allowing the flavors to meld.
  6. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and continue to simmer, stirring constantly, until the cheese is melted and the sauce has thickened slightly, about 2-3 minutes.
  7. Season the sauce with salt and pepper to taste.
  8. Add the cooked pasta and shrimp to the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  9. Stir in the chopped fresh basil.
  10. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

Leftover Marry Me Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overheat it, or the shrimp will become rubbery.
Variations: Add vegetables like spinach, mushrooms, or bell peppers. For extra heat, add more red pepper flakes or a pinch of cayenne pepper. Try using a combination of Parmesan and Romano cheese, or add a dollop of mascarpone cheese to the sauce for extra creaminess. Use half-and-half instead of heavy cream to reduce the fat content. A squeeze of fresh lemon juice at the end brightens up the flavors and adds a touch of acidity.