Easy Marry Me Shrimp Pasta for Date Nights

You want a dinner that feels like a mic drop without a culinary degree? This marry me shrimp pasta recipe hits that sweet spot where comfort food meets “I can’t stop eating this.” It’s fast, rich, a little spicy, and the kind of dish that makes people think you planned way more than you did. One pan, golden shrimp, sun-dried tomatoes, and a silky cream sauce that actually clings to the pasta.

It’s a date-night ringer or a Tuesday flex—your call. Either way, expect empty plates and “what is this magic?” compliments.

Why This Marry Me Shrimp Pasta Recipe Works

This dish nails the trifecta: texture, balance, and speed. The shrimp are cooked quickly so they stay juicy, not rubbery, then finished in a sauce that’s bold but not heavy.

Sun-dried tomatoes bring sweet-tart depth, while garlic, chili flakes, and parmesan keep it savory and punchy.

We use a starchy pasta water emulsion to bind the cream, cheese, and butter into a glossy sauce—no gloopy separation here. A kiss of lemon brightens everything so the richness doesn’t overwhelm. In short: it tastes like you simmered all day, but you’ll be eating in 30 minutes.

What Goes Into This Recipe – Ingredients

• 12 ounces pasta (rigatoni, fettuccine, or bucatini work best)
• 1 pound large shrimp, peeled and deveined (tail on optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, finely sliced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon Italian seasoning or a mix of dried oregano and basil
• 1/2 cup dry white wine (or low-sodium chicken broth)
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan (plus extra for serving)
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon black pepper
• Zest of 1/2 lemon and 2 teaspoons lemon juice
• 1/4 cup chopped fresh basil (or parsley)
• Optional: 1/4 teaspoon smoked paprika for warmth

Step-by-Step Instructions

1. Boil the pasta. Bring a large pot of salted water to a rolling boil.Cook pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
2. Prep the shrimp. Pat dry, then season with 1/2 teaspoon salt, black pepper, and smoked paprika (if using). Dry shrimp equals better sear—don’t skip.
3. Sear the shrimp. In a large skillet, heat olive oil over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just pink.Remove to a plate. They’ll finish in the sauce.
4. Build the flavor base. Lower heat to medium. Add butter.Stir in garlic, sun-dried tomatoes, red pepper flakes, and Italian seasoning. Cook 1–2 minutes until fragrant (don’t brown the garlic).
5. Deglaze. Pour in white wine. Scrape up browned bits and simmer 2 minutes to reduce slightly.If not using wine, use broth and reduce for 3–4 minutes.
6. Create the sauce. Stir in heavy cream and bring to a gentle simmer. Add Parmesan gradually, stirring until melted and smooth. If it looks too thick, add a splash of reserved pasta water.
7. Finish and balance. Add lemon zest and juice.Taste and adjust salt and pepper. The sauce should be creamy, savory, and just bright enough.
8. Combine. Add the drained pasta and toss to coat. Add shrimp and any juices back to the pan.Loosen with more pasta water until sauce clings silkily—think glossy, not soupy.
9. Garnish and serve. Turn off heat. Sprinkle basil, extra Parmesan, and a pinch of chili flakes if you like drama. Serve hot.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 2 days.Seafood isn’t a long-haul friend, FYI.
• Reheating: Rewarm gently in a skillet over low heat with a splash of water or cream to re-emulsify. Avoid microwaving on high; shrimp will overcook and rebel.
• Freezing: Not recommended. Cream sauces and shrimp both suffer after thawing.The texture just won’t be proposal-worthy.

What’s Great About This

• Speed-to-glory ratio: You’re eating in 30 minutes with restaurant-level results.
• Bold flavor layering: Garlic, sun-dried tomatoes, wine, and Parmesan build that “how is this so good?” baseline.
• Texture mastery: Starchy pasta water creates a glossy, clingy sauce—no broken cream, no sadness.
• Customizable heat: Crushed red pepper for a wink of spice or a full-on wink-wink.
• Minimal dishes: One pot for pasta, one skillet for everything else. Your sink says thanks.

What Not to Do

• Don’t overcook the shrimp. Once they curl into a C and turn pink, they’re done. O-shaped shrimp = overdone and chewy.
• Don’t skip salting the pasta water. It should taste like the sea.This is your only chance to season the pasta itself.
• Don’t boil the cream sauce hard. Rapid boiling can split the sauce. Gentle simmer is the move.
• Don’t add cheese all at once. Add gradually and stir to melt smoothly. Dumping it in creates clumps.
• Don’t forget acid. Lemon zest and juice keep the sauce lively.Without it, the dish tastes heavy and flat.

Variations You Can Try

• Tuscan Spin: Add 2 cups baby spinach and 1/2 cup quartered marinated artichokes during the sauce step.
• Vodka Vibes: Swap half the wine for vodka and add 2 tablespoons tomato paste with the garlic for a blush sauce.
• Cajun Kick: Season shrimp with 1 tablespoon Cajun seasoning and add 1/4 teaspoon extra chili flakes for heat.
• Lightened Up: Use half-and-half and a touch more pasta water; reduce cheese by 2 tablespoons. Still creamy, slightly less decadent.
• Gluten-Free: Use gluten-free pasta and check labels on sun-dried tomatoes and broth.
• Dairy-Free Creamy: Use coconut cream and a vegan parmesan-style cheese. Different flavor profile, still lush.
• Extra Protein: Add crispy pancetta at the beginning and cook shrimp in the rendered fat.It’s unfair how good this is.

FAQ

Can I use frozen shrimp?

Yes—just thaw completely in the fridge and pat very dry. Excess moisture ruins the sear and waters down the sauce.

What pasta shape works best?

Shapes with nooks or surface texture like rigatoni, fettuccine, bucatini, or mafaldine. Thin spaghetti works in a pinch but won’t hold as much sauce, IMO.

Do I have to use wine?

Nope.

Chicken broth is fine. The wine adds complexity, but the sauce is still excellent without it—just reduce the broth a bit longer.

Can I make it ahead?

Cook the sauce and shrimp, cool, and refrigerate separately from the pasta. Reheat gently, then toss with freshly cooked pasta and pasta water right before serving.

How do I prevent the sauce from curdling?

Keep the heat medium-low, add cheese gradually, and avoid boiling after adding dairy.

If it tightens up, loosen with warm pasta water while tossing.

What can I use instead of sun-dried tomatoes?

Roasted red peppers, cherry tomatoes blistered in olive oil, or a tablespoon of tomato paste for a deeper base. Each changes the vibe but stays delicious.

Is this spicy?

Mild to medium by default. Reduce red pepper flakes to 1/4 teaspoon for gentle heat, or bump to 1 1/2 teaspoons if your taste buds like chaos.

Wrapping Up

This marry me shrimp pasta recipe is the definition of high ROI: minimal effort, maximum applause.

Golden shrimp, velvety sauce, twangy sun-dried tomatoes, and lemon to lift it all—simple moves, big impact. Keep a bag of shrimp in the freezer and sun-dried tomatoes in the pantry and you’re always 30 minutes from “wow.” Cook it once and you’ll add it to your permanent rotation—ring optional, seconds mandatory.