Best Marry Me Shrimp Pasta

I’ll be honest—I never thought a pasta dish could actually live up to its name until I made this recipe. My husband took one bite and joked that if he wasn’t already married to me, he’d propose on the spot. That’s the thing about Marry Me Shrimp Pasta. It sounds like one of those over-the-top recipe names that food bloggers slap on everything, but this one actually deserves it.

The secret is in the creamy sun-dried tomato sauce. It’s rich without being heavy, and those sun-dried tomatoes add a tangy sweetness that makes the whole dish pop. Toss in some tender shrimp, a handful of spinach, and plenty of parmesan, and you’ve got yourself a dinner that feels fancy but comes together in about 30 minutes. No fancy techniques required—just simple steps that anyone can follow.

SAVE NOW

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to use large or jumbo shrimp (about 21-25 count per pound) since they hold up better in a creamy pasta sauce and won’t get lost among all those other ingredients. You can buy them either fresh or frozen – just make sure frozen shrimp are fully thawed and patted dry before cooking so they get a nice sear instead of steaming. I’d recommend getting them already peeled and deveined to save yourself some time, though leaving the tails on or off is totally up to you and your personal preference. If you’re at the store and can only find medium shrimp, they’ll still work fine, just keep a closer eye on them while cooking since they’ll be done a bit faster.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Shrimp: You can easily swap shrimp for chicken breast cut into bite-sized pieces or even scallops. If using chicken, make sure to cook it a bit longer until it reaches 165°F internally.
• Sun-dried tomato oil: If your sun-dried tomatoes don’t come packed in oil, just use regular olive oil instead. You’ll still get plenty of flavor from the tomatoes themselves.
• Heavy cream: Half-and-half works if you want to lighten things up a bit, though the sauce won’t be quite as thick. You can also use full-fat coconut milk for a dairy-free option.
• Penne pasta: Any pasta shape works here – try fettuccine, rigatoni, or even bowtie pasta. Just cook according to package directions.
• Spinach: Kale or arugula make good substitutes. If using kale, chop it finely and add it a minute or two earlier since it takes longer to wilt.
• Parmesan cheese: Pecorino Romano or Asiago cheese work well here. Just keep in mind that Pecorino is saltier, so you might want to reduce the added salt slightly.

Watch Out for These Mistakes While Cooking

Overcooking shrimp is the biggest mistake you can make with this dish – they only need about 2 minutes per side and should be slightly pink and opaque, not rubbery and gray.

To avoid a broken or grainy sauce, make sure to add the flour gradually and whisk it well before pouring in the liquids, and always add the parmesan cheese off the heat while stirring constantly so it melts smoothly instead of clumping.

Don’t skip draining the sun-dried tomatoes well before adding them to the pan, as excess oil can make your sauce too greasy, and be careful not to let the garlic burn when you’re cooking it with the butter – it should be fragrant and golden, not brown.

Finally, reserve about a cup of pasta water before draining, since adding a splash helps the sauce cling better to the penne and brings everything together nicely.

SAVE NOW

What to Serve With Marry Me Shrimp Pasta?

This pasta is already pretty rich and filling, so I like to keep the sides simple and fresh. A crisp Caesar salad or a basic arugula salad with lemon vinaigrette cuts through the creamy sauce nicely and adds some brightness to the plate. Garlic bread or a warm baguette is perfect for mopping up all that delicious tomato cream sauce – trust me, you won’t want to waste a drop. If you’re feeding a crowd, roasted asparagus or green beans with a squeeze of lemon make great veggie sides that won’t compete with all the flavors already happening 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 sauce might thicken up a bit as it sits, which is totally normal with cream-based pasta dishes.

Freeze: I don’t recommend freezing this one since cream sauces and shrimp can get a bit weird in 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 broth or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one. Just be careful not to overcook the shrimp or it’ll get rubbery.

Estimated Nutrition

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

• Calories: 2700-2900
• Protein: 130-150 g
• Fat: 150-165 g
• Carbohydrates: 200-220 g

Ingredients

For the pasta:

• 12 oz penne (I always use Barilla for the perfect al dente texture)

For the shrimp:

• 1 lb shrimp (peeled and deveined with tails removed)
• 1/2 tbsp paprika
• 1 tbsp italian seasoning
• 1/4 tsp pepper
• 1 tsp salt
• 2 tbsp sun-dried tomato oil (delivered straight from the jar for extra infusion)

For the sauce:

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp onion
• 3 tbsp garlic (freshly minced for best flavor)
• 1/2 cup sun-dried tomatoes (chopped into 1/2-inch strips)
• 3 tbsp tomato paste
• 1 tbsp italian seasoning
• 1/4 tsp red pepper flakes
• 1/3 tsp paprika
• 3/4 tsp salt
• 3/4 tsp basil
• 2 tbsp flour
• 2 cups chicken broth (I use Swanson Less Sodium for better salt control)
• 1 cup cream
• 2 cups spinach (packed tightly to ensure plenty of greens)
• 1 cup parmesan cheese

For the garnish:

• fresh basil

Step 1: Prepare Mise en Place and Start Pasta

• 12 oz penne
• 1 lb shrimp
• 1/2 tbsp paprika
• 1 tbsp italian seasoning
• 1/4 tsp pepper
• 1 tsp salt
• 3 tbsp garlic
• 3 tbsp onion
• 1/2 cup sun-dried tomatoes
• 2 cups spinach

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

While the water heats, prepare all your ingredients: mince the garlic finely, dice the onion into small pieces, chop the sun-dried tomatoes into 1/2-inch strips, and pack the spinach into a measuring cup.

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

I like to do all the chopping before I start cooking—it keeps the pan work smooth and prevents any scrambling once the heat is on.

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 in a single layer and cook for 2 minutes per side until they turn pink and opaque.

Don’t overcrowd the pan or move them around too much—you want a light sear, not a stew.

Once cooked through, transfer the shrimp to a clean plate and set aside.

Step 3: Build the Sauce Base

• 2 tbsp butter
• 3 tbsp onion
• 3 tbsp garlic
• 1/2 cup sun-dried tomatoes
• 3 tbsp tomato paste
• 1 tbsp italian seasoning
• 1/4 tsp red pepper flakes
• 1/3 tsp paprika
• 3/4 tsp salt
• 3/4 tsp basil

In the same skillet, melt the butter over medium heat.

Add the diced onion and cook for about 1 minute until it starts to soften, then add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the chopped sun-dried tomatoes and tomato paste, then add the Italian seasoning, red pepper flakes, paprika, salt, and basil.

Cook this aromatic mixture for 2 minutes, stirring frequently to deepen the flavors and prevent the tomato paste from sticking to the bottom of the pan.

Step 4: Create the Creamy Sauce

• 2 tbsp flour
• 2 cups chicken broth
• 1 cup cream
• sauce base from Step 3

Sprinkle the flour over the aromatic mixture and stir constantly for about 1 minute to cook out the raw flour taste and create a light roux.

Pour in the chicken broth slowly, stirring to avoid lumps, then add the cream and stir until smooth.

Bring the sauce to a gentle simmer and cook for about 3 minutes, stirring occasionally, until it thickens slightly.

I use lower-sodium broth because it gives me control over the final salt level—the cream and cheese will add richness, so you don’t need a super salty broth.

Step 5: Finish the Sauce with Spinach and Cheese

• 2 cups spinach
• 1 cup parmesan cheese
• sauce from Step 4

Add the packed spinach to the simmering sauce, stirring until it wilts completely, about 1-2 minutes.

Once wilted, remove the pan from heat and stir in the Parmesan cheese until melted and fully incorporated.

Taste and adjust seasoning if needed.

The sauce should be creamy, rich, and coat the back of a spoon.

Step 6: Combine and Plate

• cooked penne from Step 1
• seared shrimp from Step 2
• finished sauce from Step 5
• fresh basil

Drain the cooked pasta and add it directly to the sauce along with the reserved shrimp from Step 2, gently tossing until everything is evenly coated and warmed through.

Divide the pasta among serving bowls and top each portion with fresh basil leaves for brightness and color.

Serve immediately while hot, and let the gorgeous creamy sauce do the talking—this dish honestly doesn’t need much more than that.

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 37 minutes mins

Servings 6 servings

Calories 2800 kcal

Ingredients

  

For the pasta::

• 12 oz penne (I always use Barilla for the perfect al dente texture)

For the shrimp::

• 1 lb shrimp (peeled and deveined with tails removed)
• 1/2 tbsp paprika
• 1 tbsp italian seasoning
• 1/4 tsp pepper
• 1 tsp salt
• 2 tbsp sun-dried tomato oil (delivered straight from the jar for extra infusion)

For the sauce::

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp onion
• 3 tbsp garlic (freshly minced for best flavor)
• 1/2 cup sun-dried tomatoes (chopped into 1/2-inch strips)
• 3 tbsp tomato paste
• 1 tbsp italian seasoning
• 1/4 tsp red pepper flakes
• 1/3 tsp paprika
• 3/4 tsp salt
• 3/4 tsp basil
• 2 tbsp flour
• 2 cups chicken broth (I use Swanson Less Sodium for better salt control)
• 1 cup cream
• 2 cups spinach (packed tightly to ensure plenty of greens)
• 1 cup parmesan cheese

For the garnish::

• fresh basil

Instructions

 

• Bring a large pot of salted water to a boil and add penne, cooking according to package directions until al dente. While the water heats, prepare all your ingredients: mince the garlic finely, dice the onion into small pieces, chop the sun-dried tomatoes into 1/2-inch strips, and pack the spinach into a measuring cup. Season the shrimp with paprika, Italian seasoning, salt, and pepper in a small bowl, tossing gently to coat evenly. I like to do all the chopping before I start cooking—it keeps the pan work smooth and prevents any scrambling once the heat is on.
• Heat the sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque. Don't overcrowd the pan or move them around too much—you want a light sear, not a stew. Once cooked through, transfer the shrimp to a clean plate and set aside.
• In the same skillet, melt the butter over medium heat. Add the diced onion and cook for about 1 minute until it starts to soften, then add the minced garlic and cook for another 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and tomato paste, then add the Italian seasoning, red pepper flakes, paprika, salt, and basil. Cook this aromatic mixture for 2 minutes, stirring frequently to deepen the flavors and prevent the tomato paste from sticking to the bottom of the pan.
• Sprinkle the flour over the aromatic mixture and stir constantly for about 1 minute to cook out the raw flour taste and create a light roux. Pour in the chicken broth slowly, stirring to avoid lumps, then add the cream and stir until smooth. Bring the sauce to a gentle simmer and cook for about 3 minutes, stirring occasionally, until it thickens slightly. I use lower-sodium broth because it gives me control over the final salt level—the cream and cheese will add richness, so you don't need a super salty broth.
• Add the packed spinach to the simmering sauce, stirring until it wilts completely, about 1-2 minutes. Once wilted, remove the pan from heat and stir in the Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning if needed. The sauce should be creamy, rich, and coat the back of a spoon.
• Drain the cooked pasta and add it directly to the sauce along with the reserved shrimp from Step 2, gently tossing until everything is evenly coated and warmed through. Divide the pasta among serving bowls and top each portion with fresh basil leaves for brightness and color. Serve immediately while hot, and let the gorgeous creamy sauce do the talking—this dish honestly doesn't need much more than that.