If you’ve heard of the famous Marry Me Chicken, then you’re in for a treat with this seafood twist. Marry Me Shrimp Pasta is creamy, rich, and so satisfying—it’s the kind of dish that will have your family asking for seconds and your guests asking for the recipe. Juicy shrimp are pan-seared and tossed in a luscious sun-dried tomato cream sauce that clings to every piece of pasta, delivering flavor in every bite.
What makes this pasta so irresistible is its perfect balance of flavors: the sweetness of shrimp, the tang of sun-dried tomatoes, the richness of heavy cream, and the freshness of basil all work together in harmony. Plus, it’s done in just 30 minutes, making it a fantastic option for both busy weeknights and special occasions.
Why You’ll Love This Recipe
- Fast and easy: Ready in just 30 minutes with simple steps.
- Rich and indulgent: A creamy sauce that feels restaurant-quality.
- Crowd-pleaser: Perfect for family dinners, date nights, or entertaining guests.
- Customizable: Works well with different proteins, pastas, or veggie add-ins.
Ingredients
- 11 ounces rigatoni
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 4 garlic cloves, minced
- 3.5 ounces chopped sun-dried tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 tablespoon flour
- ¾ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon double concentrated tomato paste
- 1 tablespoon lemon juice
- ¼ cup chopped basil leaves
- ½ cup grated Parmesan cheese
- Chili flakes, for serving
Instructions
Step 1: Prepare the Shrimp
Peel and devein the shrimp, then pat them dry with a paper towel. In a bowl, season the shrimp with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Set aside while you prep the rest of the ingredients.
Step 2: Prep the Ingredients
Mince the garlic, grate the Parmesan cheese, chop the sun-dried tomatoes, and finely chop the basil leaves. Having everything ready will make cooking faster and smoother.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 4: Sear the Shrimp
In a large skillet over medium-high heat, melt the butter with the olive oil. Add the shrimp in a single layer and sear for 1 minute per side until pink and slightly golden. Transfer shrimp to a clean bowl and set aside.
Step 5: Build the Sauce
Reduce the heat to medium-low and add garlic to the skillet. Sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes, Italian seasoning, and the remaining salt and black pepper. Cook for another minute. Add flour, stir until incorporated, then deglaze with chicken broth. Simmer for 2 minutes while scraping up any browned bits.
Step 6: Add the Cream and Flavor
Pour in the heavy cream and stir in the tomato paste. Bring the sauce to a gentle boil, then reduce heat and simmer for 3 minutes until slightly thickened. Add lemon juice and basil, stirring well. Finally, mix in Parmesan cheese until melted and creamy.
Step 7: Toss Everything Together
Add the cooked pasta and shrimp back into the skillet. Toss everything until the pasta is fully coated in sauce and the shrimp are reheated. Adjust thickness with reserved pasta water if needed.
Step 8: Garnish and Serve
Sprinkle with extra Parmesan, fresh basil, and a pinch of chili flakes for heat. Serve immediately while hot and creamy.
Tips for Success
- Don’t overcook the shrimp: They only need 1–2 minutes per side. Overcooking makes them rubbery.
- Use freshly grated Parmesan: It melts better and gives a creamier texture than pre-shredded.
- Reserve pasta water: A splash can loosen the sauce and help it cling beautifully to the pasta.
- Work quickly: The sauce can thicken fast—keep everything prepped so you can move smoothly from step to step.
Variations to Try
- Protein swap: Try scallops, chicken, or even salmon instead of shrimp.
- Pasta options: Rigatoni is great, but penne, spaghetti, or fettuccine all work well.
- Veggie boost: Add spinach, mushrooms, or zucchini for more nutrition and texture.
- Spicy twist: Stir in more red pepper flakes or a dash of cayenne for extra heat.
- Lighter version: Substitute half-and-half for heavy cream and reduce cheese slightly.
Serving Ideas
- Pair with garlic bread or warm focaccia for dipping into the creamy sauce.
- Serve with a simple green salad with lemon vinaigrette to balance the richness.
- Add a side of roasted asparagus or green beans for extra color and crunch.
- For wine lovers, pair with a crisp Pinot Grigio or Sauvignon Blanc.
FAQs
Can I make this ahead of time?
It’s best served fresh since the cream sauce thickens as it cools. However, you can prepare the sauce and pasta separately and combine them just before serving.
Can I use frozen shrimp?
Yes! Just thaw them completely, pat them dry, and follow the recipe as written.
What if I don’t like sun-dried tomatoes?
You can substitute roasted red peppers for a similar depth of flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk to loosen the sauce.
Can I make it gluten-free?
Absolutely! Just use gluten-free pasta and a gluten-free flour blend for the sauce.
Wrapping It Up
Marry Me Shrimp Pasta is the ultimate comfort meal that’s both luxurious and easy to make. With its creamy sun-dried tomato sauce, tender shrimp, and perfectly cooked pasta, it’s no wonder this recipe is a guaranteed crowd-pleaser. Whether you’re cooking for a romantic date night, treating your family, or impressing guests, this dish hits all the right notes. It’s bold, indulgent, and absolutely unforgettable.
So next time you’re looking for a recipe that’s as quick as it is impressive, give this pasta a try. Who knows? It might just be love at first bite.
Marry Me Shrimp Pasta
Ingredients
- 11 ounces rigatoni
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound shrimp peeled and deveined
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 4 garlic cloves minced
- 3.5 ounces chopped sun-dried tomatoes drained
- 1 teaspoon Italian seasoning
- 1 tablespoon flour
- ¾ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon double concentrated tomato paste
- 1 tablespoon lemon juice
- ¼ cup chopped basil leaves
- ½ cup grated Parmesan cheese
- Chili flakes for serving
Instructions
Step 1: Prepare the Shrimp
- Peel and devein the shrimp, then pat them dry with a paper towel. In a bowl, season the shrimp with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Set aside while you prep the rest of the ingredients.
Step 2: Prep the Ingredients
- Mince the garlic, grate the Parmesan cheese, chop the sun-dried tomatoes, and finely chop the basil leaves. Having everything ready will make cooking faster and smoother.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 4: Sear the Shrimp
- In a large skillet over medium-high heat, melt the butter with the olive oil. Add the shrimp in a single layer and sear for 1 minute per side until pink and slightly golden. Transfer shrimp to a clean bowl and set aside.
Step 5: Build the Sauce
- Reduce the heat to medium-low and add garlic to the skillet. Sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes, Italian seasoning, and the remaining salt and black pepper. Cook for another minute. Add flour, stir until incorporated, then deglaze with chicken broth. Simmer for 2 minutes while scraping up any browned bits.
Step 6: Add the Cream and Flavor
- Pour in the heavy cream and stir in the tomato paste. Bring the sauce to a gentle boil, then reduce heat and simmer for 3 minutes until slightly thickened. Add lemon juice and basil, stirring well. Finally, mix in Parmesan cheese until melted and creamy.
Step 7: Toss Everything Together
- Add the cooked pasta and shrimp back into the skillet. Toss everything until the pasta is fully coated in sauce and the shrimp are reheated. Adjust thickness with reserved pasta water if needed.
Step 8: Garnish and Serve
- Sprinkle with extra Parmesan, fresh basil, and a pinch of chili flakes for heat. Serve immediately while hot and creamy.
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