Best Marry Me Shrimp Pasta

I’ll be honest—I’m not usually one for dramatic recipe names. But when I first made this creamy shrimp pasta for my husband on a random Tuesday night, he looked up from his plate and said, “Okay, I get it now.” The combination of tender shrimp, sun-dried tomatoes, and that rich Parmesan sauce really does live up to the hype.

What I love about this recipe is that it feels fancy enough for date night but comes together in about 30 minutes. No complicated techniques or hard-to-find ingredients. Just good shrimp, some pantry staples, and a handful of fresh spinach thrown in so we can pretend it’s healthy.

The secret is in the sauce—it’s creamy without being heavy, and those sun-dried tomatoes add just the right amount of sweetness and tang. I make this when I want to impress without spending hours in the kitchen. Fair warning: your family might actually propose again after trying it.

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What Kind of Shrimp Should I Use?

For this recipe, you’ll want to use large or jumbo shrimp, which are typically labeled as 21-25 or 16-20 count per pound. Fresh or frozen shrimp both work great here, and honestly, most “fresh” shrimp at the grocery store has been previously frozen anyway. If you’re using frozen shrimp, just make sure to thaw them completely in the fridge overnight or under cold running water before cooking. You can buy shrimp with the shells on or already peeled and deveined – I usually go for the peeled and deveined option to save time, but leaving the tails on can make for a nicer presentation if you’re serving guests.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: If you’re not a shrimp fan or want to switch things up, chicken breast cut into bite-sized pieces works great. You can also use scallops for a similar seafood vibe. Just adjust cooking time accordingly – chicken needs to be cooked through completely.
• Penne pasta: Any short pasta shape will do the job here. Try rigatoni, fusilli, or farfalle. Even spaghetti or linguine work if that’s what you have in the pantry.
• Heavy cream: You can use half-and-half for a lighter version, though the sauce will be thinner. If you want to keep it rich, try mixing 3/4 cup milk with 1/4 cup cream cheese.
• Sun-dried tomatoes: Fresh cherry tomatoes halved make a good substitute, though you’ll miss that concentrated flavor. You could also use roasted red peppers for a different but tasty twist.
• Spinach: Kale, arugula, or Swiss chard all work well here. Just tear or chop them into smaller pieces if using tougher greens like kale.
• Vegetable broth: Chicken or seafood broth work perfectly fine. Even white wine mixed with a bit of water can add nice flavor.
• Parmesan cheese: Pecorino Romano gives a similar salty, sharp flavor. In a pinch, any hard Italian cheese will work, though the taste will vary slightly.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this dish is overcooking the shrimp, which turns them rubbery and tough – pull them from the heat as soon as they turn pink and curl slightly, even if they seem underdone, since they’ll continue cooking when you add them back to the hot sauce later.

Don’t skip the step of cooking your flour for at least a minute after adding it to the pan, as raw flour will give your sauce a chalky, unpleasant taste instead of the smooth, creamy texture you’re after.

When adding the cream and broth, make sure to whisk constantly and bring the sauce to a gentle simmer rather than a rolling boil, which can cause the cream to separate and look curdled.

Finally, add your Parmesan cheese off the heat or on very low heat while stirring continuously – high temperatures can make the cheese clump up and turn grainy instead of melting smoothly into your sauce.

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What to Serve With Marry Me Shrimp Pasta?

Since this pasta is already pretty rich and filling, I like to keep the sides simple and fresh. A crisp Caesar salad or a basic arugula salad with lemon vinaigrette is perfect for cutting through all that creamy goodness. Garlic bread is always a winner for soaking up the extra sauce, or you could go with some warm, crusty Italian bread brushed with olive oil. If you want to add more veggies to the meal, roasted asparagus or sautéed green beans seasoned with garlic make great sides that won’t compete with the flavors in the pasta.

Storage Instructions

Store: Keep your leftover Marry Me Shrimp Pasta in an airtight container in the fridge for up to 3 days. The cream sauce might thicken up a bit as it sits, but that’s totally normal and easy to fix when you reheat it.

Freeze: I don’t recommend freezing this one since cream-based sauces and shrimp can get a weird texture after thawing. It’s best enjoyed fresh or within a few days from the fridge.

Reheat: Warm it up gently on the stovetop over medium-low heat with a splash of vegetable broth or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one and adding a little liquid if needed to bring back that creamy consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 130-150 g
• Fat: 120-135 g
• Carbohydrates: 220-240 g

Ingredients

For the shrimp:

• 1 lb shrimp (peeled and deveined)
• 1/2 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper

For the pasta:

• 12 oz penne

For the sauce:

• 2 tbsp sun-dried tomato oil
• 3 tbsp unsalted butter
• 2 tbsp minced onion
• 2 tbsp minced garlic
• 1/2 cup sun-dried tomatoes (finely chopped)
• 3 tbsp tomato paste
• 2 tbsp flour (or gluten-free all-purpose flour)
• 2.25 cups vegetable broth
• 1 cup heavy cream
• 2 cups fresh spinach
• 1 cup grated Parmesan cheese
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/2 tsp Italian seasoning
• 1/4 tsp paprika

Step 1: Prepare Mise en Place and Start Pasta

• 12 oz penne
• 1 lb shrimp
• 1/2 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp minced garlic
• 2 tbsp minced onion
• 1/2 cup sun-dried tomatoes
• 2.25 cups vegetable broth
• 1 cup heavy cream

Bring a large pot of salted water to a boil and add the penne, cooking according to package directions until al dente; drain and set aside.

While the water heats, prepare your mise en place by mincing the garlic and onion, finely chopping the sun-dried tomatoes, and measuring out the broth and cream.

Season the shrimp with paprika, Italian seasoning, salt, and black pepper in a small bowl, tossing gently to coat evenly.

Step 2: Sear the Shrimp

• 2 tbsp sun-dried tomato oil
• seasoned shrimp from Step 1

Heat the sun-dried tomato oil in a large skillet over medium-high heat until shimmering.

Add the seasoned shrimp and cook for 2 minutes per side until they turn pink and opaque.

Don’t overcrowd the pan—work in batches if needed.

Transfer the cooked shrimp to a plate and set aside; I find it’s important not to overcook shrimp since they continue cooking slightly when added back to the warm sauce.

Step 3: Build the Sauce Base

• 3 tbsp unsalted butter
• 2 tbsp minced garlic
• 2 tbsp minced onion
• 1/2 cup sun-dried tomatoes
• 3 tbsp tomato paste
• 1/2 tsp Italian seasoning
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/2 tsp dried basil

In the same skillet, reduce heat to medium and melt the butter.

Add the minced garlic, onion, and chopped sun-dried tomatoes, sautéing for about 1-2 minutes until fragrant and the onion begins to soften.

Stir in the tomato paste, Italian seasoning, paprika, salt, and dried basil, cooking for another 30 seconds to incorporate the spices and deepen their flavors.

Step 4: Create the Creamy Sauce

• 2 tbsp flour
• 2.25 cups vegetable broth
• 1 cup heavy cream

Sprinkle the flour over the aromatics and stir constantly for about 1 minute to cook out the raw flour taste and create a paste-like base.

Gradually pour in the vegetable broth while stirring to avoid lumps, then add the heavy cream.

Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Step 5: Finish the Sauce with Greens and Cheese

• 2 cups fresh spinach
• 1 cup grated Parmesan cheese

Add the fresh spinach to the simmering sauce and stir until it wilts, about 1 minute.

Remove from heat and stir in the grated Parmesan cheese until completely melted and incorporated.

I like to taste and adjust the seasoning at this point since the cheese can add saltiness and the sauce depth improves with a final flavor check.

Step 6: Combine and Serve

• cooked penne from Step 1
• creamy sauce from Step 5
• seared shrimp from Step 2

Add the cooked penne from Step 1 to the creamy sauce, stirring gently to coat all the pasta.

Return the seared shrimp from Step 2 to the skillet and fold gently into the pasta to warm through without breaking them.

Toss everything together until well combined, then portion into serving bowls immediately while hot.

Best Marry Me Shrimp Pasta

Delicious Best Marry Me Shrimp Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 2600 kcal

Ingredients

  

For the shrimp

• 1 lb shrimp (peeled and deveined)
• 1/2 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper

For the pasta

• 12 oz penne

For the sauce

• 2 tbsp sun-dried tomato oil
• 3 tbsp unsalted butter
• 2 tbsp minced onion
• 2 tbsp minced garlic
• 1/2 cup sun-dried tomatoes (finely chopped)
• 3 tbsp tomato paste
• 2 tbsp flour (or gluten-free all-purpose flour)
• 2.25 cups vegetable broth
• 1 cup heavy cream
• 2 cups fresh spinach
• 1 cup grated Parmesan cheese
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/2 tsp Italian seasoning
• 1/4 tsp paprika

Instructions

 

• Bring a large pot of salted water to a boil and add the penne, cooking according to package directions until al dente; drain and set aside. While the water heats, prepare your mise en place by mincing the garlic and onion, finely chopping the sun-dried tomatoes, and measuring out the broth and cream. Season the shrimp with paprika, Italian seasoning, salt, and black pepper in a small bowl, tossing gently to coat evenly.
• Heat the sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp and cook for 2 minutes per side until they turn pink and opaque. Don't overcrowd the pan—work in batches if needed. Transfer the cooked shrimp to a plate and set aside; I find it's important not to overcook shrimp since they continue cooking slightly when added back to the warm sauce.
• In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic, onion, and chopped sun-dried tomatoes, sautéing for about 1-2 minutes until fragrant and the onion begins to soften. Stir in the tomato paste, Italian seasoning, paprika, salt, and dried basil, cooking for another 30 seconds to incorporate the spices and deepen their flavors.
• Sprinkle the flour over the aromatics and stir constantly for about 1 minute to cook out the raw flour taste and create a paste-like base. Gradually pour in the vegetable broth while stirring to avoid lumps, then add the heavy cream. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
• Add the fresh spinach to the simmering sauce and stir until it wilts, about 1 minute. Remove from heat and stir in the grated Parmesan cheese until completely melted and incorporated. I like to taste and adjust the seasoning at this point since the cheese can add saltiness and the sauce depth improves with a final flavor check.
• Add the cooked penne from Step 1 to the creamy sauce, stirring gently to coat all the pasta. Return the seared shrimp from Step 2 to the skillet and fold gently into the pasta to warm through without breaking them. Toss everything together until well combined, then portion into serving bowls immediately while hot.