Marry Me Shrimp Pasta. Inspired by the beloved Marry Me Chicken recipe, this 30-minute dish blends juicy shrimp and pasta in a creamy sun-dried tomato sauce, delivering bold and satisfying flavors. Whether it’s a cozy date night or a family gathering, this recipe is a crowd-pleaser you won’t want to miss!
Meal planning for another unforgettable date night option? Try these next: Creamy Tuscan Chicken Orzo, One-Pan Creamy Tomato Salmon with Chorizo, or Sun-Dried Tomato Rigatoni.
This Marry Me Shrimp Pasta recipe is so good, you’ll want to eat the sauce by the spoonful! The rich, creamy, cheesy sun-dried tomato and garlic sauce is a flavor explosion that will elevate your weeknight dinner game. It’s easy to prepare on busy evenings and impressive enough to serve to guests.
Just like my other pasta recipes, this one is also quick and easy to make… and I hope you’ll fall in love with this unique seafood twist on the Marry Me Chicken recipe. It’s truly exceptional, and I know you’ll love the rich, creamy sun-dried tomato cream sauce paired with juicy shrimp.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!
Why You’ll Love This Recipe
Let’s dive into what makes this dish a real standout!
- Sun-Dried Tomatoes: Sun-dried tomatoes infuse the creamy Parmesan sauce with a sweet, tangy kick, balancing richness with a vibrant tomato twist. If you’ve never tried sun-dried tomatoes, prepare to be amazed! You can easily find them at your local grocery store, typically located near the olives. Trust me, they’re a game-changer!
- Minimal Cleanup: I’m all about keeping things simple, and this shrimp pasta does just that. With only two pans in play, not only do you get a comforting meal, but cleanup is a breeze.
- Shrimp: The juicy shrimp, with their natural sweetness and seafood essence, pairs perfectly with the rich sun-dried tomato cream sauce. This combination creates a burst of flavors that tantalizes the taste buds. I always keep a bag of frozen shrimp in my freezer. It means you can thaw them whenever you’re ready to cook.
- Pantry Magic: With basic seasonings, pasta, cream, a bit of butter, garlic cloves, and Parmesan from your pantry and fridge, you’ve got all it takes to create a simple yet irresistible dish that will become a regular in your rotation.
- Super Versatile: Want to save yourself from a trip to the store? No sun-dried tomatoes or Parmesan? No problem! Raid your pantry and freezer, cherry tomatoes, roasted peppers, or any hard cheese will do. Your kitchen, your rules!
Ingredients, Tips and Substitutions
- Shrimp: Opt for medium-large shrimp, but any size you prefer will work.
- Pasta: Choose your favorite variety, both short and long pastas are suitable. Rigatoni, fusili, or penne are excellent choices for sauce adherence.
- Olive Oil and Butter: For searing the shrimp and sautéing the garlic.
- Seasoning: A blend of salt, black pepper, garlic powder, and sweet paprika seasons the shrimp, while Italian seasoning (or dried thyme or oregano) enriches the sauce.
- Sun-Dried Tomatoes: The star ingredient.
- Garlic: Essential for flavor enhancement.
- Flour: Used for sauce thickening, can be substituted with cornstarch.
- Chicken Broth: To deglaze the skillet, vegetable or fish broth can be alternatives. You can also swap it for dry white wine.
- Heavy Cream: Creates a luxuriously creamy and flavorful sauce, avoid using half-and-half or light cream for optimal thickness.
- Parmesan: Freshly grated for a creamy texture and rich, savory taste. Substitutions: Pecorino, Asiago, Grana Padano, hard aged cheese.
- Tomato Paste: Deepens the flavor profile and imparts a subtle, sweet-tangy note to the sauce.
- Basil Leaves: Infuse aromatic freshness, parsley is a suitable substitute.
- Lemon Juice: Provides a zesty, balancing contrast to the dish’s richness, enhancing its overall flavor.
- Chili Flakes: Adds a spicy kick for those who crave a bit of heat.
Recipe Notes
- Pair with Complementary Sides: Elevate your dining experience by serving this dish with roasted vegetables or a crisp, leafy side salad.
- Add a Greens Boost: For an extra dose of greens, toss in a handful of baby spinach right into the sauce before adding the pasta and shrimp to the skillet. It’s an easy way to incorporate more nutrients and color.
- Drain Sun-Dried Tomatoes Properly: Be sure to drain the oil from the sun-dried tomatoes to avoid ending up with an overly oily and clumpy sauce. If you have sun-dried tomatoes that aren’t packed in oil, hydrate them first by placing the tomatoes in a heatproof bowl. Add about 1 cup of hot water to the tomatoes, cover, and allow them to sit for a couple of minutes until the skins soften and can be easily cut. Drain the water from the tomatoes before adding them to the sauce.
Storage
- Fridge: Any leftovers can be safely stored in an airtight container in the refrigerator for up to 2 days.
- Reheat: To reheat, gently warm the pasta in a nonstick skillet with a splash of water or milk, over low heat.
Cooking Video
Marry Me Shrimp Pasta
Inspired by Marry Me Chicken, this 30-minute dish combines juicy shrimp, pasta, and creamy sun-dried tomato sauce for bold, satisfying flavors. Perfect for any occasion, it's a crowd-pleaser not to be missed!
Ingredients
- 11 ounces rigatoni
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 pound shrimp peeled and deveined
- 1 tsp salt divided
- 1 tsp black pepper divided
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 4 garlic cloves minced
- 3.5 ounces chopped sun-dried tomatoes drained
- 1 tsp Italian seasoning
- 1 tbsp flour
- ¾ cup low sodium chicken broth
- 1 cup heavy cream
- 1 tbsp double concentrated tomato paste
- 1 tbsp lemon juice
- ¼ cup chopped basil leaves
- ½ cup grated Parmesan
- chili flakes for serving
Instructions
- Get your prep done before you start to cook. Peel en devein the shrimp. In a bowl, combine shrimp with paprika, garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.
- Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes and chop the basil leaves.
- Boil the rigatoni al dente in salted water, according to the package directions. Drain, when ready.
- In the meantime, heat oil and butter over medium high in a large skillet. Place shrimp in a single layer, and sear for 1 minute per side. Remove from skillet into a clean bowl.
- Add garlic, sauté for 1 minute over medium low. Then add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 minute more. Add flour, stir until incorporated. Deglaze with chicken broth, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.
- Pour in cream and stir in tomato paste, bring to a boil. Allow the sauce to simmer for 3 minutes or until the pasta finishes cooking. Next, add lemon juice and basil. Finally stir in Parmesan.
- Toss with pasta and shrimp. Finish off with chili flakes. Enjoy!
Video
Nutrition
Calories: 722kcalCarbohydrates: 66gProtein: 40gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 268mgSodium: 971mgPotassium: 643mgFiber: 3gSugar: 4gVitamin A: 1328IUVitamin C: 3mgCalcium: 260mgIron: 2mg
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Another excellent recipe! I followed it exactly, with the addition of some fresh spinach, and it just right. I was hesitant about the garlic power and 4 cloves but it was perfect.
That’s amazing!! 😀 Thank you, Darcy!
This pasta dish is so good! I ate way to much of it:) It comes together quickly and was quite easy to make. It will be on our regular dinner rotation.
Thank you, it makes me so happy to hear that!
This was absolutely delicious and so easy! It was my first time trying one of Anna’s recipes and definitely won’t be the last.
Thank you Mary! That’s so wonderful to hear!
Thoroughly enjoyed this recipe. I added chili oil for an extra kick!
Delicious and approved by all members of the family including kiddos! Made recipe according to instructions with no modifications and have bookmarked to make this again!
Thank you Christi! I’m so happy to hear you all enjoyed this recipe!
My family loved this, even two young somewhat picky kids. Tons of flavour. I didn’t have cream so I used full fat milk and it was still delicious and creamy. Will definitely be making it again. Thanks!
You’re welcome Anna Elizabeth! That’s so nice to hear you all enjoyed it!
I trust two cooks, Anna and Ina for full proof up to date delicious meals. This was perfect.
Thank you so much Jean Marie! I’m really thrilled to hear that!
Delicious sauce, kiddos have this a thumbs up. We have printed this off and added it to our recipe book
Thank you so much Trista!
THIS IS SO GOOD!!! You must make it. Easy for a weeknight meal and unbelievable flavor.
Thanks so much Catherine!
So good
Excellent
I made marry me chicken with rice collard greens and black eyed peas for NYE and I like it so much I wanted to know if I could do this with shrimp 🦐 OMG it was better than the chicken. I have to put this recipe on my fav list.
Yay!! It makes me so happy to hear that Candace!!
Made for xmas eve dinner. Complete crowd pleasure! I doubled the recipe to serve 6 and everyones plates were cleaned and wanted more.
That’s so wonderful to hear! Thanks for making!
I think my husband ate 5 servings haha! Really easy, yummy, and cost effective as well.
Thanks for making this recipe and your comment, so glad it was enjoyed!
Made this delicious dish and served it over cheese grits in stead of pasta. It was a hit. I will definitely make it again and again
Thank you Diane! It makes me so happy to hear that!
Loved this recipe!! Paired this with cauliflower gnocchi instead of pasta for a healthier option, and it was unreal.
Yay! It makes me so happy to hear that Katie!
This was excellent! I made it as written but will add a handful of fresh spinach next time. Yum.
It makes me so happy to hear that Laurie! Thanks for making!
I made this with a few substitutions since I am gluten and dairy free, it turned out delicious! I will say next time I am buying my shrimp already cleaned 😛 it took so long!! Other than the prep this was a huge hit, thank you so much for sharing the recipe!
You’re welcome, Keely! Thanks for your comment. I’m so glad this worked for you with the substitutions! And yes, cleaning your own shrimp can be so time-consuming:)
Amazing. Only differences were that I used fire roasted tomatoes instead and added a little sugar to the sauce at the end. Restaurant quality for sure.
Oh wow that’s great Crystal! Love the addition of fire roasted tomatoes. That sounds terrific 🙂
What is a single serving size for this recipe? Is the nutritional information provided the total
For all four servicing or is it for one?
For example is the 722 cal for one serving or the total for the entire four servings?
Hi Sophia, 722 kcal is for 1 serving.
I struggle to make recipes come to life in my kitchen but this recipe was detailed and user friendly. It is the tastiest dish I have made from any recipe outside of my family and I will definitely be remaking it. It has made me hopeful to explore other recipes on the site.
Thank you Jackie! It makes me so happy to hear you enjoyed this recipe, I hope the others bring you just as much joy!
I’m preparing to make this recipe. It looks amazing! I just watched the YouTube video. In the video an entire bowl of parmesan cheese is added – waaaay more than 1/2 cup. Is 1/2 cup correct or should there be a recipe correction?
Hi Terry, 1/2 cup grated Parmesan is correct. Enjoy the recipe!
Couple of adjustments that I made; don’t use the flour, add pasta water instead. Pasta water already has starch in it, which acts as a thickener. Also, instead of using all the broth, use part of it and sub white wine. It added a lovely addition to the taste! I used calamarata (or pacchiere, it’s also called) pasta.
Thanks so much for commenting and for the tips Melissa!
Could you do the sauce and shrimp ahead of time – hour or so – then combine all with the rigatoni and heat? Thanks! Looking forward to making this!
HI Jane! Yes, absolutely! Just don’t forget to safe some pasta water to thin out the sauce. Enjoy the recipe!