30-Minute Marry Me Shrimp Pasta Recipe That’s Irresistible

Let me tell you about the dish that changed my date night game forever – this creamy garlic shrimp pasta with sun-dried tomatoes that’s so good, it earned the name “Marry Me” pasta in our house. I first made it on a random Tuesday when we both had crazy work days, and wow – the way those plump shrimp soak up the garlicky cream sauce with those sweet-tangy tomato bits? Magic. What I love most (besides the dreamy flavor) is how it comes together in just 30 minutes – because let’s be real, when you’re trying to impress someone special, you shouldn’t spend the whole night in the kitchen. This is the kind of meal that makes ordinary nights feel like celebrations.

Why You’ll Love This Marry Me Shrimp Pasta

Trust me, this isn’t just another pasta recipe – it’s the one you’ll keep coming back to whenever you need something special. Here’s why:

• Creamy dreamy sauce that coats every strand of pasta perfectly (thanks to that magic combo of heavy cream and parmesan)
• Ready in 30 minutes flat – because romance shouldn’t wait
• Bursting with flavor from garlic, sun-dried tomatoes, and just the right kick of red pepper flakes
• Fancy enough for anniversaries but easy enough for weeknights
• Simple ingredients you can find at any grocery store

It’s the dish that made my husband propose (again) when I served it on our third date night at home!

Ingredients for Marry Me Shrimp Pasta

Here’s everything you’ll need to create this swoon-worthy dish – and yes, every single ingredient matters! I learned the hard way that pre-grated parmesan just doesn’t melt the same way, and those sun-dried tomatoes? Chopping them small makes all the difference for getting that perfect burst of flavor in every bite.

• 1 lb large shrimp, peeled and deveined (trust me, do this yourself for the freshest taste)
• 12 oz pasta (I’m partial to linguine, but spaghetti works too)
• 1 tbsp olive oil + 2 tbsp butter (that butter makes the sauce silky)
• 4 cloves garlic, minced (don’t you dare use jarred!)
• ½ tsp red pepper flakes (adjust to your spice tolerance)
• ½ cup sun-dried tomatoes, chopped small (the oil-packed ones add extra flavor)
• 1 cup heavy cream (this is no time to skimp)
• ½ cup chicken broth (low-sodium works best)
• ¾ cup freshly grated parmesan (please grate it yourself – I beg you)
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Fresh parsley for garnish (makes it look fancy with zero effort)

How to Make Marry Me Shrimp Pasta

Okay, let’s get cooking! This recipe moves fast once you start, so I like to have everything prepped and ready to go. The key is nailing each step at just the right moment – especially with those shrimp. Overcook them and you’ll lose that perfect tenderness!

Step 1: Cook the Pasta

First things first – get your pasta going in a big pot of well-salted boiling water. Cook it just until al dente (that means it should still have a tiny bite to it). Here’s my secret: reserve about ½ cup of that starchy pasta water before draining – it’s liquid gold for adjusting your sauce later!

Step 2: Sauté the Shrimp

While the pasta cooks, heat your olive oil and butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook them for just 2-3 minutes per side until they turn pink and opaque. Don’t walk away – shrimp cook lightning fast! Remove them immediately so they don’t overcook.

Step 3: Prepare the Creamy Sauce

In that same buttery skillet (don’t wash it – all that flavor stays!), sauté the garlic and red pepper flakes for about 30 seconds until fragrant. Then stir in the sun-dried tomatoes, heavy cream, chicken broth, and Italian seasoning. Let it simmer for 3-5 minutes until slightly thickened before stirring in the parmesan cheese. The sauce should coat the back of a spoon when it’s ready.

Step 4: Combine and Serve

Now the magic happens! Toss your cooked pasta in the sauce, adding splashes of reserved pasta water if needed to loosen it up. Gently fold in the shrimp just to warm them through. Finish with a sprinkle of fresh parsley and serve immediately while it’s piping hot. Watch those eyes light up when they take the first bite!

Tips for Perfect Marry Me Shrimp Pasta

After making this dish dozens of times (yes, we’re obsessed), I’ve picked up some game-changing tricks you’ll love:

• Fresh shrimp are non-negotiable – that sweet, briny flavor makes all the difference. Look for ones that smell like the ocean, not fishy.
• Start with less red pepper flakes – you can always add more heat later, but you can’t take it out!
• Don’t skip the pasta water – that starchy liquid is your secret weapon for achieving that perfectly silky, clingy sauce.
• Prep everything beforehand – this recipe moves fast once the shrimp hit the pan.
• Undercook your pasta slightly – it’ll finish cooking when you toss it with the hot sauce.

Trust me, these little details take your Marry Me pasta from good to “when’s the wedding?” level delicious!

Variations for Marry Me Shrimp Pasta

While I’m obsessed with the original version, sometimes you gotta switch things up! Here are my favorite twists on this recipe that still keep that romantic vibe:

• Lighter cream option: Swap half-and-half for heavy cream if you’re watching calories – the sauce will be slightly thinner but still delicious
• Veggie boost: Toss in a handful of fresh spinach or arugula right at the end for some green goodness
• Protein swap: Chicken works beautifully instead of shrimp (just cook it through before adding to sauce)
• Extra decadent: Stir in a tablespoon of cream cheese at the end for an ultra-luxurious texture
• Spice lover’s version: Double the red pepper flakes and add a pinch of cayenne for serious heat

The best part? No matter how you tweak it, this pasta still tastes like love in every bite!

Serving Suggestions for Marry Me Shrimp Pasta

Oh honey, presentation is everything with this dish! I always serve it with warm garlic bread for soaking up every last drop of that creamy sauce – bonus points if it’s crusty Italian bread. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. And wine? A crisp Pinot Grigio makes this meal sing. Light some candles, put on soft music, and watch how this simple pasta transforms your table into a romantic bistro!

Storage and Reheating Instructions

Okay, confession time – this pasta is so good we rarely have leftovers! But if you do, store it airtight in the fridge for up to 2 days. When reheating, add a splash of cream or broth to bring back that silky sauce texture – microwave in short bursts, stirring gently between each. The shrimp might get slightly firmer, but that flavor? Still absolutely marriage-worthy!

Marry Me Shrimp Pasta Nutritional Information

Here’s the scoop on what you’re eating – but remember, these numbers can vary based on your exact ingredients and brands. Per serving (about ¼ of the recipe), you’re looking at roughly 520 calories, 34g protein, and 28g fat. It’s got a good amount of calcium from all that parmesan too! Not bad for a dish that tastes this indulgent, right?

Frequently Asked Questions

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often from fellow shrimp pasta lovers!

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them really dry before cooking – that extra moisture can make them steam instead of getting that perfect sear. My trick? I still prefer fresh when possible, but frozen work in a pinch!

How spicy is this dish?
With just ½ teaspoon red pepper flakes, it’s got a gentle warmth that builds slowly – more romantic glow than five-alarm fire! But if you’re sensitive to spice, start with ¼ teaspoon. My husband always adds extra flakes to his bowl – to each their own!

What’s the best pasta type to use?
Linguine is my ride-or-die because those flat noodles hold the creamy sauce so well. But spaghetti works great too! Just avoid super thin pastas like angel hair – they can’t stand up to the hearty shrimp and chunky tomatoes.

Can I make this ahead for a date night?
You can prep components ahead – cook the shrimp, make the sauce, keep them separate in the fridge. But please, please toss everything together fresh right before serving! That creamy texture is everything. (P.S. – This is why it’s a 30-minute miracle!)

Help! My sauce broke/got grainy!
Oh no! This usually happens if the heat was too high when adding the cheese. Next time, remove the pan from heat before stirring in the parmesan. If it happens, whisk in a splash of hot pasta water or cream to bring it back together. We’ve all been there!

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