Creamy Marry Me Shrimp Pasta

The Pasta That Could Genuinely Get You Proposed To

If you have been searching for the ultimate creamy shrimp pasta recipe that feels restaurant-worthy but comes together on a weeknight, this is the one. Creamy Marry Me Shrimp Pasta is everything you want in a dinner: golden-seared shrimp, a luscious sun-dried tomato Parmesan cream sauce, tender pasta, and enough flavor in every single bite to make someone reach across the table and ask you to be theirs forever.

The name is not an accident. This dish is an adaptation of the wildly popular Marry Me Chicken, swapped and elevated with juicy shrimp and a sauce so silky and rich it practically begs to be eaten by candlelight. Whether you are cooking for a date night, a dinner party, or honestly just yourself on a Tuesday, this creamy pasta with shrimp is going to become a permanent resident in your dinner rotation.

What Makes This Recipe So Irresistible

The secret to this dish is not just the ingredient list. It is the technique behind building the sauce. A few things set this recipe apart from your average easy creamy shrimp pasta:

• Dry your shrimp before searing. This gives you that gorgeous golden crust instead of a soggy steam.
• Caramelize the tomato paste. Two extra minutes in the pan deepens the flavor enormously and adds a slightly sweet, umami-rich base to the sauce.
• Use freshly grated Parmesan. Pre-shredded cheese has anti-caking additives that can make your sauce grainy. A block and a box grater change everything.
• Save your pasta water. That starchy, salty liquid is liquid gold for adjusting the sauce consistency without watering it down.

The result is a bowl of pasta that tastes like it took hours. It took 35 minutes.

Before we get cooking, having the right tools really does make a difference here. A wide, heavy-bottomed skillet gives you even heat for searing the shrimp and building the sauce without anything burning or sticking. A good Microplane or box grater for your Parmesan is equally important for that perfectly smooth, creamy finish.

Choosing the Right Shrimp

For this recipe, large or extra-large shrimp (21 to 30 count per pound) are ideal. They have enough size to sear properly and hold their own against the bold, creamy sauce without disappearing into it.

Fresh or frozen both work beautifully. If using frozen, thaw them overnight in the refrigerator or place them in a colander under cold running water for 5 to 10 minutes. Either way, the most important step is patting them completely dry with paper towels before seasoning. Wet shrimp steam instead of sear, and you will miss out on that irresistible golden color and flavor.

Chef's Tip: Season your shrimp with smoked paprika and a pinch of salt right before they hit the hot pan. Smoked paprika adds a subtle warmth and gorgeous color that ties beautifully into the sun-dried tomato cream sauce.

Building the Sauce Step by Step

This is where the magic happens. The sauce for this creamy shrimp pasta recipe is built in layers:

1. Aromatics first. Butter, garlic, and red pepper flakes bloom together and create the flavor base.
2. Sun-dried tomatoes and tomato paste. Let these cook and caramelize for a couple of minutes. This is the step most people skip, and it is the one that makes the biggest difference.
3. Deglaze with broth. Chicken broth lifts all those caramelized bits from the pan (flavor!) and adds body to the sauce.
4. Heavy cream and Parmesan. The cream simmers down into something thick and luxurious. The Parmesan melts into it for that deeply savory, slightly nutty richness that makes this sauce unforgettable.

Once your pasta is tossed in and the shrimp are folded back in, you have a bowl of food that genuinely rivals anything you would order at a nice Italian-American restaurant.

Chef's Tip: Always add Parmesan off or on very low heat. If the pan is too hot when the cheese goes in, it can seize and turn grainy instead of melting smoothly into the sauce.

Ready to Make the Most Requested Dinner in Your House?

This is the part where the recipe speaks for itself. Scroll down for the full, detailed recipe card with every measurement, step, and timing you need to pull this off perfectly on the first try.

Creamy Marry Me Shrimp Pasta

This Creamy Marry Me Shrimp Pasta is so irresistibly rich and flavorful, it just might spark a proposal. Juicy shrimp, sun-dried tomatoes, and a silky Parmesan cream sauce come together in under 40 minutes for a dinner that feels truly special.

Prep:10 mins

Cook:25 mins

Total:35 mins

Yield:4 servings

Cuisine:Italian-American

Yield: 4 servingsCalories: 620Protein: 34g

Carbs: 58gFat: 28gSat. Fat: 14gFiber: 3gSugar: 5gSodium: 890mg

Ingredients

Units

USM

Scale

1x2x3x

• 12 oz penne or rigatoni pasta, or your favorite short pasta
• 1 lb large shrimp, peeled, deveined, tails removed
• 2 tbsp olive oil, extra virgin
• 2 tbsp unsalted butter
• 5 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
• 2 tbsp tomato paste
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth, low sodium
• 1 cup Parmesan cheese, freshly grated, plus more for serving
• 1/2 tsp red pepper flakes, adjust to taste
• 1 tsp dried Italian seasoning
• 1/2 tsp smoked paprika
• 1 tsp salt, divided, plus more for pasta water
• 1/2 tsp black pepper, freshly cracked
• 1/4 cup fresh basil leaves, torn, for garnish
• 1/2 cup reserved pasta water, set aside before draining

Instruction

1

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out about 0.5 cup of pasta water and set it aside. Drain the pasta and set aside.

2

Pat the shrimp completely dry with paper towels. Season them with 0.5 tsp salt, the smoked paprika, and black pepper. Drying the shrimp is key to getting a good sear rather than steaming them.

3

Heat the olive oil in a large skillet or saute pan over medium-high heat. Once shimmering, add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink, curled, and lightly golden. Do not overcook. Transfer to a plate and set aside.

4

Reduce heat to medium. Add the butter to the same pan. Once melted, add the minced garlic and red pepper flakes and cook for about 1 minute, stirring frequently, until fragrant.

5

Add the sun-dried tomatoes and tomato paste. Stir and cook for 2 minutes, pressing the tomato paste into the pan to caramelize it slightly. This deepens the flavor of the sauce dramatically.

6

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.

7

Reduce heat to medium-low and pour in the heavy cream. Stir in the Italian seasoning and the remaining 0.5 tsp salt. Let the sauce simmer gently for 4 to 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

8

Stir in the freshly grated Parmesan cheese in two additions, letting each addition melt fully before adding the next. The sauce should be smooth, silky, and deeply fragrant.

9

Add the drained pasta to the pan and toss well to coat every piece in the sauce. If the sauce feels too thick, add the reserved pasta water a splash at a time until you reach your desired consistency.

10

Gently fold the cooked shrimp back into the pan and toss everything together over low heat for 1 minute, just until the shrimp are warmed through.

11

Serve immediately, garnished with torn fresh basil, extra Parmesan, and a pinch of red pepper flakes if desired.

Equipment

• Large pot for boiling pasta
• Large skillet or saute pan (12-inch recommended)
• Wooden spoon or silicone spatula
• Ladle or measuring cup for pasta water
• Box grater or Microplane for Parmesan
• Paper towels
• Cutting board and knife

Notes

For the best results, always use freshly grated Parmesan rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy instead of silky smooth. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce. This dish does not freeze well due to the cream-based sauce.

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Serving, Storing, and Making It Your Own

Serving suggestions: This dish is rich and satisfying on its own, but a simple side of garlic bread or a crisp arugula salad with lemon vinaigrette cuts through the creaminess beautifully. A glass of chilled Pinot Grigio or a light Sauvignon Blanc pairs perfectly.

Variations to try:

• Swap shrimp for scallops or chunks of boneless chicken thigh for an equally delicious spin
• Add a big handful of fresh baby spinach in the last minute of cooking for color and nutrition
• Stir in a tablespoon of cream cheese along with the Parmesan for an even richer, tangier sauce
• Use gluten-free pasta to make the entire dish gluten-free with zero compromise on flavor

Storing leftovers: Keep any leftover creamy shrimp pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a small splash of cream or broth. The sauce will come right back together. Avoid the microwave on high settings as it tends to make shrimp rubbery.

This recipe does not freeze well due to the cream-based sauce, so plan to enjoy it fresh or within a few days. Fortunately, that has never been a problem in our house.