Marry Me Shrimp Pasta: Easy Date Night Recipe
Warning — this pasta is dangerously good. The kind that makes you clear your schedule, set the table, maybe even light a candle. We’re talking a rich, creamy sauce that clings to every single noodle.
Tender, golden shrimp that practically melt in your mouth. And a flavor that hits so hard, someone at the table just might pop a question. No joke!
Best part? You can pull this whole dreamy dinner together in under 30 minutes. No fancy skills. No complicated steps. Just simple ingredients doing big, beautiful things.
Whether you’re planning a special date night or just want to treat yourself on a random weeknight, Marry Me Shrimp Pasta is always the right call. Go on—make it tonight. You deserve it. 🍝
Ingredients You’ll Need
You only need a handful of simple, bold ingredients to make this dish shine. Look at the recipe card for the full ingredients list and amounts.
- Jumbo Shrimp: Big, juicy shrimp that cook up golden and tender in just a few minutes.
- Sun-Dried Tomatoes: Sweet, tangy, and packed with deep flavor that makes the sauce amazing.
- Heavy Cream: Thick and rich cream that turns into the most velvety, dreamy sauce ever.
- Parmesan Cheese: Salty and nutty cheese that melts right into the sauce so smoothly.
- Garlic: Bold, fragrant garlic that gives the whole dish its irresistible, savory backbone.
- Pasta: Long, silky noodles that soak up every last drop of that gorgeous creamy sauce.
How to Make Marry Me Shrimp Pasta
This dish comes together in easy, simple steps — from seasoning the shrimp to twirling saucy noodles right into your bowl.
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil. Cook 12 oz of linguine for 9–10 minutes until just al dente. Save 1 cup of that pasta water before you drain it. Trust me — you’ll want it later.
Step 2: Season the Shrimp
Pat 1 lb of jumbo shrimp really dry with paper towels. Sprinkle on ½ tsp salt, ½ tsp black pepper, and ¼ tsp smoked paprika. Dry shrimp = better sear. It’s that simple.
Step 3: Sear the Shrimp
Get 2 tbsp olive oil hot in your skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink and golden. Set them aside for now. They’ll come back — don’t worry!
Step 4: Sauté the Aromatics
In that same skillet, melt 1 tbsp butter. Toss in 5 minced garlic cloves and ½ tsp chili flakes. Stir for just 1 minute until it smells absolutely amazing.
Step 5: Build the Sauce
Add ⅓ cup sun-dried tomatoes and stir for 30 seconds. Pour in 1 cup heavy cream and ½ cup chicken broth. Stir it all together and let it come to a gentle simmer. It’s already looking so good, right?
Step 6: Add the Parmesan
Turn the heat down low. Stir in ¾ cup freshly grated Parmesan until it melts into a smooth, creamy sauce. Add a splash of pasta water if it feels too thick. Easy fix!
Step 7: Combine and Finish
Add the drained pasta and your seared shrimp back into the skillet. Toss everything together until well coated. Top with fresh basil and a pinch of chili flakes. Now step back and admire what you made. YUM!
Tips for the Best Marry Me Shrimp Pasta
A few small tricks make a huge difference. Want the best results every time? Keep these tips in mind.
- Dry Your Shrimp Thoroughly: Wet shrimp steam instead of sear. Always pat them dry for that gorgeous golden crust.
- Use Freshly Grated Parmesan: The stuff in bags has additives. It won’t melt smoothly. Grate it fresh — always.
- Don’t Skip Pasta Water: That starchy water is liquid gold. It thickens the sauce without watering it down.
- Cook Shrimp Quickly: Shrimp cook fast. Two minutes per side is plenty. Any longer and they go rubbery.
- Taste and Adjust: Sun-dried tomatoes can be salty. Always taste before adding more salt to your sauce.
Variations and Substitutions
This recipe is super flexible. Got something different in the fridge? No problem — here are some easy swaps to try.
- Swap the Protein: Try scallops, sliced chicken breast, or salmon instead of shrimp. Still totally delicious and date-night worthy.
- Make It Lighter: Use half-and-half instead of heavy cream. It’s a bit lighter but still gives you that creamy, cozy sauce.
- Change the Pasta: No linguine? Use fettuccine, penne, or rigatoni. They all hold the sauce really well.
- Add Vegetables: Toss in baby spinach, cherry tomatoes, or mushrooms for extra color, texture, and a little nutrition boost.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, totally! Just thaw them overnight in the fridge, then pat them very dry before you season and cook.
What pasta works best for this recipe?
Linguine or fettuccine are great choices. Their flat shape grips the creamy sauce really well.
Can I make this dish ahead of time?
The sauce can be made a day ahead. Just cook the pasta and shrimp fresh right before you serve it.
How do I store leftovers?
Pop leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream.
Can I freeze marry me shrimp pasta?
Cream-based sauces don’t freeze well — they tend to separate. Stick to the fridge and enjoy within 3 days.
How do I reheat it without drying it out?
Use a skillet on low heat. Add a small splash of cream or broth and stir gently until the sauce comes back to life.
What should I serve with this pasta?
Garlic bread, a crisp salad, or roasted asparagus all work great. A cold glass of white wine makes it perfect. And if you love creamy pasta dishes like this one, you’ll definitely want to check out this Marry Me Chicken Pasta for more recipe inspiration!
Can I make it spicy?
Absolutely! Double the chili flakes or add a pinch of cayenne. It gives the sauce a fun, bold little kick.
Marry Me Shrimp Pasta
Ingredients
Equipment
Method
- Boil a large pot of salted water, then cook linguine for 9–10 minutes until al dente and save pasta water.
- Pat shrimp completely dry with paper towels, then season with salt, black pepper, and smoked paprika on both sides.
- Heat olive oil in a skillet over medium-high heat, then sear shrimp for 2 minutes per side until golden.
- Remove shrimp from the skillet and set aside while you start building the sauce in the same pan.
- Melt butter in the skillet, then add garlic and chili flakes and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and stir briefly, then pour in heavy cream and chicken broth and simmer for 3 minutes.
- Reduce the heat to low, then stir in Parmesan cheese until fully melted and the sauce is smooth and creamy.
- Add drained pasta and seared shrimp to the skillet, toss everything well, and adjust with pasta water as needed.
- Top with fresh basil and a pinch of chili flakes, then serve hot right away and ENJOY!!!
Notes
- Always dry shrimp completely before searing to get a perfectly golden, flavorful crust every time.
- Freshly grated Parmesan melts much more smoothly than the pre-shredded kind from a bag.
- Starchy pasta water is the best natural way to loosen and adjust your sauce consistency.
- Sun-dried tomatoes in oil taste richer and bolder than the dry-packed variety in bags.
- Leftovers keep well in the fridge for up to three days — reheat gently with a little cream.
