Marry Me Shrimp Pasta Recipe: Creamy Sun-Dried Tomato Sauce in 30 Minutes

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Marry me shrimp pasta borrows the flavors of the viral “marry me chicken”: sun-dried tomatoes, garlic, cream, Parmesan, and a pinch of chili flakes. With shrimp, the dish cooks even faster, which makes it ideal for date night or a weeknight when you want something special. The whole recipe takes about 30 minutes.

Ingredients

• 12 ounces linguine, fettuccine, or penne
• 1 1/2 pounds large shrimp (21 to 25 count), peeled and deveined
• 1 teaspoon kosher salt, divided, plus more for pasta water
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine or chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan
• 1/4 cup fresh basil, torn
• 1 tablespoon lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta 1 minute short of the package time. Reserve 1 cup of pasta water, then drain.
2. Pat the shrimp dry and toss with 1/2 teaspoon salt, pepper, and paprika.
3. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Shrimp are done when the flesh is opaque and reaches 145°F. Transfer to a plate.
4. Lower the heat to medium. Add the remaining oil and the butter. Cook the garlic and sun-dried tomatoes for 1 minute, stirring in the oregano and red pepper flakes.
5. Pour in the wine and scrape up browned bits. Simmer 2 minutes until reduced by half.
6. Add the cream and the remaining salt. Simmer gently for 3 to 4 minutes until slightly thickened.
7. Stir in the Parmesan until melted. Add the pasta and 1/2 cup of pasta water, tossing for 1 to 2 minutes until the sauce coats the noodles. Add more water if needed.
8. Return the shrimp to the pan along with the basil and lemon juice. Toss 30 seconds and serve immediately.

How the Sauce Comes Together

The sun-dried tomatoes provide concentrated sweetness and tang, the cream rounds out the acid, and Parmesan adds salt and savory depth. Using some of the oil from the tomato jar to start the garlic adds flavor, but drain well so the sauce does not turn greasy. Starchy pasta water is the key to a glossy finish.

Preparing the Shrimp

Peel and devein the shrimp by running a paring knife along the back and lifting out the dark vein. Rinse and then pat very dry with paper towels, since moisture prevents browning. A quick dry brine helps: toss the shrimp with the salt and let them sit in the refrigerator for 15 minutes. Check for doneness by looking at the shape. Properly cooked shrimp curl into a loose C; tightly curled O shapes mean they are overcooked.

Timing the Whole Dinner

1. Start the pasta water first and prep the shrimp while it comes to a boil.
2. Mince the garlic and chop the sun-dried tomatoes and basil while the pasta cooks.
3. Sear the shrimp while the pasta finishes, then build the sauce.
4. Combine everything in the pan only when the pasta is drained, so nothing waits and goes cold.

Tips

• Buy shrimp with the shell on if you can. Peel them yourself and simmer the shells in the wine for 5 minutes, then strain, for deeper flavor.
• Do not overcook the shrimp. They finish in the sauce when returned to the pan, so pull them while they are just pink on the outside.
• Use freshly grated Parmesan. Pre-shredded cheese often contains anti-caking agents that make the sauce grainy.
• If your sauce tightens up, loosen it with pasta water a splash at a time.
• Thaw frozen shrimp overnight in the refrigerator or under cold running water for 10 to 15 minutes in a sealed bag.

Variations

Spicy Marry Me Shrimp

Double the red pepper flakes or add 1 tablespoon of Calabrian chili paste with the garlic.

Lighter Sauce

Replace half the cream with whole milk or chicken broth and add 1 teaspoon cornstarch whisked into cold water to thicken slightly.

Add Vegetables

Stir in 2 cups of baby spinach or a cup of halved cherry tomatoes when you add the pasta.

Chicken Swap

Use 1 1/2 pounds of sliced chicken breast. Sear until it reaches 165°F, which takes about 6 to 8 minutes, then proceed.

No Wine Version

Use chicken broth with 1 tablespoon of lemon juice in place of the wine.

Gluten-Free

Choose gluten-free pasta and reserve extra pasta water, since some brands release less starch.

Ingredient Notes

• Sun-dried tomatoes: oil-packed ones are softer and blend into the sauce. Dry-packed tomatoes should be soaked in hot water for 10 minutes first.
• Heavy cream: half-and-half works but is more likely to curdle, so keep the heat gentle.
• Parmesan: a real wedge of Parmigiano-Reggiano melts smoothly and tastes deeper than the shaker kind.
• Paprika: smoked paprika adds a savory note on the shrimp, but sweet paprika is fine.
• Pasta: salt the water generously, about 1 tablespoon of kosher salt per 4 quarts.

What to Serve With It

A peppery arugula salad with lemon dressing balances the creamy sauce. Garlic bread, roasted broccoli, or sauteed green beans also pair well. For wine, a crisp Pinot Grigio or Sauvignon Blanc fits the dish.

Storage and Reheating

Refrigerate leftovers within 2 hours in an airtight container and eat within 2 days, as seafood is best fresh. Reheat in a skillet over low heat with a splash of milk or broth, stirring until just warmed through. Avoid the microwave if possible, because shrimp turn rubbery quickly. Cooked cream-based pasta does not freeze well, but you can freeze the sauce alone for up to 1 month before adding fresh shrimp and pasta.

Wine and Garnish Ideas

Finish the plate with extra torn basil, shaved Parmesan, and a pinch of red pepper flakes. A glass of dry white wine, such as Pinot Grigio, matches the creamy sauce well.

FAQ

Why is it called marry me pasta?

The name comes from the “marry me chicken” trend, which got its name from the idea that the dish is so good it might inspire a proposal. The flavors are sun-dried tomato, garlic, cream, and Parmesan.

What size shrimp should I use?

Large shrimp (21 to 25 per pound) hold up best. Smaller shrimp cook in about 1 minute per side, so adjust accordingly.

Can I use frozen cooked shrimp?

You can, but add them at the very end and warm them for just a minute. Skip the searing step and season them lightly.

What pasta works best?

Long shapes like linguine and fettuccine carry the sauce well. Short shapes like penne or rigatoni trap the sauce inside the tubes.

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