Marry Me Shrimp Pasta

I love a good weeknight dinner that feels like a hug. Marry Me Shrimp Pasta gives me that warm, creamy comfort with a bit of heat and bright tomato flavor. I write this recipe so you can make it at home and see how fast a simple dish can feel special, and you can read a related twist on mushrooms in my piece about caramelized leek and mushroom gruyere pasta for more cozy pasta ideas.

My Dad James loved rich food and taught me to use my hands when I cook. He would nod at this dish and ask for more bread to soak the sauce.

Gathering Your Ingredients

• Shrimp, 1 lb Large shrimp, peeled and deveined (Fresh or frozen, thawed)
• 10 oz Linguine or fettuccine pasta (Al dente)
• 2 tbsp Olive oil
• 3 cloves Garlic, minced
• 1/2 tsp Red pepper flakes (Adjust to taste)
• 1/2 cup Sun-dried tomatoes, chopped
• 1 cup Heavy cream (Or coconut cream for dairy-free)
• 1/2 cup Grated Parmesan cheese (Freshly grated)
• 1/2 cup Chicken broth or white wine
• 2 tbsp Butter
• 1 tbsp Fresh basil, chopped (For garnish)

The Tools That Help

I keep my list of go-to tools short. You need a large pot for the pasta and a wide skillet for the shrimp and sauce. I like a pair of tongs to toss the pasta with the sauce. For a similar rich pasta idea that uses good tools too, I point readers to my notes on caramelized leek mushroom gruyere pasta where I use the same skillet and timing tricks.

Other useful items are a small bowl to hold the garlic and red pepper flakes, a wooden spoon for stirring, and a small measuring cup for the reserved pasta water.

The Step-by-Step Process

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente and save 1/2 cup of the pasta water.
• Heat olive oil in a wide skillet over medium high heat.
• Add garlic and red pepper flakes and cook until fragrant.
• Add the shrimp and sear until they turn pink; remove and set aside.
• Melt butter in the same skillet over medium heat.
• Add sun-dried tomatoes and pour in the chicken broth or white wine.
• Stir in the heavy cream and then add the grated Parmesan.
• Let the sauce simmer until it thickens slightly.
• Return the shrimp to the skillet and warm through.
• Toss the cooked pasta with the sauce and add reserved pasta water as needed.
• Garnish with fresh basil and serve right away.

Lighter, Healthier Touches

I often make small swaps to lower the fat or add more green. Use coconut cream or a lighter cream option and skip the butter to cut calories. Swap half the pasta for a legume or whole grain version to add fiber. You can find a spicy caramelized onion idea that pairs well with lighter meals in my post about caramelized onion pasta with chili oil, which uses less cream and boosts bright flavors.

Add a big handful of baby spinach in the last minute so it wilts into the sauce. Frozen peas also work and add color without a big change in taste.

Perfect Pairings

I like to keep the sides simple. A crisp green salad with lemon vinaigrette cuts the cream and adds a fresh note. For bread, I serve warm crusty rolls or garlic toast to soak up sauce. If you drink wine, a dry white like Pinot Grigio or a light Sauvignon Blanc works well. For a no alcohol choice, sparkling water with a lemon or a light iced tea fits the meal.

I also love roasted vegetables on the side. Quick roasted asparagus or a sheet pan of cherry tomatoes and zucchini takes little time and adds a roast flavor that complements the shrimp.

Common Stumbles to Avoid

Do not overcook the shrimp. I cook shrimp until they are just pink and firm. If you overcook them they get rubbery and dry. Do not let the sauce boil hard after you add the cream. A gentle simmer makes a smooth sauce. Always save some pasta water. I use that starchy water to thin the sauce and help it cling to the noodles. Finally, taste and adjust salt and pepper at the end. Parmesan adds salt, so go light at first.

Storing Your Creation

I store leftovers in an airtight container in the fridge for up to two days. Reheat on low heat in a skillet with a splash of broth or water to loosen the sauce. Do not reheat in a very hot oven or microwave without adding liquid, because the shrimp can dry out. You can freeze the sauce without the pasta for up to one month; thaw in the fridge and reheat gently before tossing with fresh pasta.

If you plan to meal prep, keep pasta and sauce in separate containers. Cook fresh pasta or warm it in the sauce right before serving for the best texture.

A Final Warm Word

I wrote this recipe for family nights when we want food that feels like home. I made it for friends and for quiet dinners when I need a treat that does not take all night. Make it your way and pass it on.

Answering Your Questions

Can I use frozen shrimp for Marry Me Shrimp Pasta?

Yes. I use frozen shrimp all the time. Thaw them in cold water and pat them dry before cooking. Dry shrimp sear better and will not steam in the pan.

How long will Marry Me Shrimp Pasta keep in the fridge?

Store it in an airtight container and eat within two days. I find the sauce is best the next day but the shrimp lose some texture after that. Reheat gently with a bit of liquid.

Can I make Marry Me Shrimp Pasta without cream?

You can. I swap in full fat coconut milk for a dairy free version or use a mix of broth and a small amount of cream cheese for a lighter finish. You will get a slightly different taste but the dish will still be rich and tasty.

Marry Me Shrimp Pasta

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• Author: sarah
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A comforting shrimp pasta dish with a creamy sauce, sun-dried tomatoes, and a touch of heat, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb Large shrimp, peeled and deveined
• 10 oz Linguine or fettuccine pasta
• 2 tbsp Olive oil
• 3 cloves Garlic, minced
• 1/2 tsp Red pepper flakes
• 1/2 cup Sun-dried tomatoes, chopped
• 1 cup Heavy cream (or coconut cream for dairy-free)
• 1/2 cup Grated Parmesan cheese
• 1/2 cup Chicken broth or white wine
• 2 tbsp Butter
• 1 tbsp Fresh basil, chopped (for garnish)

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Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until al dente and save 1/2 cup of the pasta water.
3. Heat olive oil in a wide skillet over medium high heat.
4. Add garlic and red pepper flakes and cook until fragrant.
5. Add the shrimp and sear until they turn pink; remove and set aside.
6. Melt butter in the same skillet over medium heat.
7. Add sun-dried tomatoes and pour in the chicken broth or white wine.
8. Stir in the heavy cream and then add the grated Parmesan.
9. Let the sauce simmer until it thickens slightly.
10. Return the shrimp to the skillet and warm through.
11. Toss the cooked pasta with the sauce and add reserved pasta water as needed.
12. Garnish with fresh basil and serve right away.

Notes

Store leftovers in an airtight container in the fridge for up to two days. The sauce freezes well for up to one month.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 300mg

Keywords: shrimp pasta, creamy pasta, weeknight dinner, Italian cuisine, comfort food