Marry Me Shrimp Pasta — yeah, it’s that good

Creamy, garlicky, and full of flavor—this Marry Me Shrimp Pasta is an easy 30-minute recipe that tastes fancy enough to win hearts every time.

Okay, I’m just gonna say it straight — this Marry Me shrimp pasta? It’s dangerous. Not like call the fire department dangerous, but like you’ll fall in love with whoever made it dangerous. I’m serious.
It’s creamy, it’s buttery, it’s got that little heat kick, and once you taste it… well, you’ll get why it’s called Marry Me Shrimp Pasta.

The first time I made it, I was honestly just trying to use up some shrimp in the freezer. And then, halfway through, I’m like, wait… this smells way too good. The sauce was bubbling, garlic was doing its thing — that smell that hits your soul — and I swear, by the time I plated it, I already knew this was “one of those” recipes.

If you’re cooking for someone special — or, let’s be real, just yourself on a random Tuesday — this Marry Me Shrimp pasta’s a winner. Simple, quick, and absolutely heart-melting.

So What Is Marry Me Shrimp Pasta, Anyway?

Basically, it’s shrimp cooked in a creamy, dreamy, sun-dried tomato sauce with Parmesan, garlic, and a touch of spice. It’s rich, but not too heavy. Romantic, but not fussy.
You get that perfect swirl of flavor — buttery shrimp, silky sauce, a little tang, a tiny burn from chili flakes… all hugging strands of Marry Me Shrimp pasta.

I don’t know who came up with the “Marry Me” part first, but I get it now. You take one bite and think, dang… I’d marry whoever made this too.

You’ll Need (Equipment-Wise)

Don’t overthink it.

• One big pan.
  
• A pot for the pasta.
  
• Something to stir with (a spoon, tongs, whatever’s clean).
  
• A knife and cutting board.
  That’s all. This isn’t a five-star chef setup — it’s a weeknight kitchen type of deal.
  

Ingredients You’ll Need

Here’s the magic combo — nothing fancy, but each thing matters.

• 8 oz pasta (fettuccine, linguine, spaghetti — doesn’t matter)
  
• 1 lb shrimp, peeled and deveined
  
• 2 tbsp butter
  
• 1 tbsp olive oil
  
• 4 cloves garlic, chopped or minced
  
• ½ cup sun-dried tomatoes, chopped small
  
• 1 cup heavy cream
  
• ½ cup Parmesan cheese, grated
  
• 1 tsp chili flakes (adjust how brave you feel)
  
• 1 tsp Italian seasoning
  
• Salt and pepper — don’t skip
  
• Fresh basil or parsley to finish
  
• Optional: little lemon juice at the end (trust me, it brightens it all)
  

Cooking Steps (With Real Talk) for Marry Me Shrimp Pasta

Alright, get comfy. Pour yourself a drink. Let’s cook.

1. Pasta first

Boil a big pot of salted water — like, really salt it. It should taste like the ocean.
Toss in your pasta and cook till it’s just done — not soft, not crunchy, that nice middle.
Before draining, scoop out about half a cup of the pasta water. Keep that. (It’s your sauce fixer later.)

2. Shrimp time

Heat the butter and olive oil in your pan over medium heat. When you hear that little sizzle, toss in the shrimp.
Season them lightly with salt and pepper.

Now — watch closely. Shrimp cooks fast. Like a minute or two each side, that’s it.
Once they turn pink and curl a bit, take them out. Don’t leave them in the pan. (I did that once. The shrimp went from juicy to rubber. Learn from my mistakes.)

3. Make the sauce

Same pan, don’t clean it. Those shrimp bits stuck at the bottom? That’s the flavor of gold.
Toss in garlic — stir till you smell it (you’ll know). Then add the sun-dried tomatoes.

Let them soften a bit, about a minute. Then pour in the cream. Lower the heat. Stir slowly.
Once it starts to bubble, sprinkle in Parmesan, chili flakes, and Italian seasoning. Stir again.

And here’s the part where you just stand there for a sec — spoon in hand, watching it turn into that creamy, velvety sauce. Smells insane, right?

4. Bring it all together

Add your pasta into the sauce. Toss gently, coat it all.
If it’s too thick, add a splash of the pasta water. Too thin? Let it simmer a bit.

Now drop in the shrimp. Stir again. Taste it. Adjust — a little salt, maybe more chili. Finish with chopped basil and that lemon squeeze.

That’s it. Done.
Creamy. Dreamy. Unbelievably good.

Little Twists You Can Try for Marry Me Shrimp Pasta

You can totally mess around with this recipe — that’s the fun part.

• Switch the shrimp: Chicken works, scallops too.
  
• Go spicy: Add extra chili flakes or a pinch of cayenne.
  
• Want it lighter? Use half-and-half instead of heavy cream.
  
• Extra veggies? Spinach, mushrooms, or even a handful of cherry tomatoes.
  
• No pasta night? Serve it over rice or zoodles (zucchini noodles).
  

There’s no “wrong” version — just yours.

Health(ish) Stuff

Alright, it’s creamy, yes. But shrimp’s lean and high in protein. Garlic’s basically medicine. Tomatoes are packed with antioxidants.
Olive oil — healthy fats.
So yeah, it’s indulgent, but it’s not junk. Real ingredients, made at home — that’s already a win.

Pair it with a side salad if you wanna balance things out. Or don’t. I’m not judging.

Quick Nutrition Breakdown (Per Serving)

Thing	Amount
Calories	~600–650
Protein	~34g
Carbs	~48g
Fat	~32g
Fiber	2–3g

Close enough. It’s Marry Me Shrimp pasta, not math class.

Tips (Learned the Hard Way)

• Don’t walk away from shrimp. Two minutes too long, and you’re doomed.
  
• Use real Parmesan, not that powder stuff.
  
• Taste the sauce before adding shrimp back in. Adjust then.
  
• Keep a splash of pasta water always — it saves lives (and sauces).
  
• Oh, and don’t forget to garnish. It’s not just looks — herbs add that fresh finish.
  

Also, random but true — warm plates make this taste better. Keep the sauce smooth longer.

Why People Lose It Over This Dish

It’s comforting, but classy.
You can make it in one pan. It looks expensive, smells fancy, and takes maybe half an hour tops.
And yeah, the name’s cute — but honestly, it earns it.

I’ve made this for friends, family, even once for someone I was trying to impress… didn’t get a proposal (yet), but they did ask for seconds. I’ll take it.

It’s just one of those recipes that hits all the right notes — creamy, garlicky, a little spicy, a little sweet. You twirl that first forkful and just go “oh wow.”

Related Recipes

• Texas Roadhouse Italian Dressing Recipe
• Smoked Chicken Rub Recipe
• Father of the Brine Recipe
• Smoked Chicken Rub

FAQs for Marry Me Shrimp Pasta

1. Why’s it called “Marry Me Shrimp Pasta”?

Because it’s so good it might just make someone propose. The name started with “Marry Me Chicken” — this is the seafood spin.

2. Can I prepare it early?

Sure — chop everything ahead. But cook the shrimp fresh. Reheated shrimp? Nope. Not the same.

3. Can I skip the cream?

You can use coconut milk or cashew cream if you want dairy-free. The flavor changes, but it’s still tasty.

4. What Marry Me Shrimp pasta works best?

Fettuccine’s my favorite, but honestly, anything that holds sauce works fine.

5. How long does it last?

Maybe 2 days in the fridge. Warm it gently with a splash of milk or cream. Don’t nuke it — the sauce will split.

Wrapping It Up

So yeah — that’s Marry Me Shrimp Pasta. Creamy, garlicky, just a bit spicy, and kind of romantic.
It’s fast, foolproof, and it always gets that “whoa” look at the first bite.

If you make it once, it’ll end up in your regular rotation. I promise.
Light some candles, pour a glass, serve it up — and watch what happens.

And hey, if someone says “marry me” after that first forkful… Well, don’t say I didn’t warn you.