Marry Me Shrimp Pasta

Marry Me Shrimp Pasta combines succulent shrimp with a velvety sun-dried tomato cream sauce that's absolutely irresistible. The richness of the sauce, punctuated with garlic, parmesan, and a hint of spice, wraps around each pasta strand for a truly memorable experience. This dish earned its name for good reason – one bite of this indulgent pasta has been known to inspire proposals! The balance of flavors is practically perfect, with the tanginess of sun-dried tomatoes cutting through the rich cream while tender shrimp adds a sweet, delicate seafood flavor.

I made this pasta for my sister and her now-husband on their third date when they came over for dinner. He proposed three weeks later and swears this pasta sealed the deal! While I can't guarantee marriage proposals, the look of pure bliss on people's faces when they take their first bite is something I never get tired of seeing. The sauce is so good I've caught guests discreetly running their fingers across their empty plates to savor every last drop.

Ingredients You'll Need

• 12 ounces Pasta: Long pasta like linguine or fettuccine works beautifully here, capturing the silky sauce in every strand; choose a high-quality pasta for the best texture
• 1 pound Large Shrimp: Look for plump, firm shrimp that smell like the ocean; they should be peeled and deveined to make this dish come together quickly
• 2 tablespoons Olive Oil: Use a good quality extra virgin olive oil for the best flavor; it's the foundation that starts building layers of taste
• 3 tablespoons Unsalted Butter: Creates richness and helps carry flavors throughout the dish; unsalted allows you to control the seasoning
• 4 cloves Garlic, minced: Fresh garlic is essential here; pre-minced just doesn't provide the same aromatic punch that makes this dish special
• 1 teaspoon Red Pepper Flakes: Adds a gentle warmth rather than overwhelming heat; adjust to your preference but don't skip it entirely
• ½ cup Sun-dried Tomatoes, chopped: These concentrated flavor bombs add tanginess and depth; oil-packed varieties work particularly well in this sauce
• 1 teaspoon Italian Seasoning: A blend of herbs that adds complexity without requiring a fully stocked herb garden
• 1 cup Heavy Cream: Creates the luxurious base of the sauce; this is not the place to lighten up with half-and-half
• ½ cup Chicken Broth: Adds depth and thins the sauce to the perfect consistency; homemade is wonderful but a good quality store-bought works well
• ¾ cup Grated Parmesan Cheese: Freshly grated produces the smoothest sauce; pre-grated contains anti-caking agents that can make your sauce grainy
• 2 tablespoons Fresh Basil, chopped: Adds brightness and a fresh, aromatic quality that dried basil simply can't provide
• ½ teaspoon Lemon Juice: Just a touch cuts through the richness and makes all the flavors pop without making the dish taste lemony

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Step-by-Step Cooking Instructions

Prepare the Perfect Pasta Base:

Bring a large pot of water to a rolling boil, then add a generous tablespoon of salt—the water should taste like the sea. Add your pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, scoop out about ½ cup of the starchy pasta water and set aside—this liquid gold will help create a silky sauce that clings perfectly to every strand. Drain the pasta but don't rinse it; that starchy coating is essential for the sauce to adhere properly.

Cook the Shrimp to Perfection:

While the pasta cooks, prepare your shrimp. Heat olive oil in a large, deep skillet over medium-high heat until it shimmers but doesn't smoke. Pat the shrimp dry with paper towels—this ensures they'll sear rather than steam. Arrange them in a single layer in the hot pan, being careful not to overcrowd. Cook for exactly 2 minutes on the first side until they begin to turn pink and slightly golden at the edges. Flip each shrimp and cook for just 1 more minute until they're opaque but still tender. Immediately remove them from the pan to a plate to prevent overcooking, which would make them tough and rubbery.

Create Your Flavor Foundation:

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes, stirring constantly for 30-45 seconds until fragrant but not browned—burned garlic will ruin the dish with bitterness. Add the chopped sun-dried tomatoes and Italian seasoning, continuing to stir for another minute to bloom the herbs and infuse the butter with their flavors. This aromatic base creates the foundation that makes this sauce so irresistible.

Develop the Luxurious Cream Sauce:

Reduce the heat to medium-low and carefully pour in the heavy cream and chicken broth, stirring to incorporate all the flavored butter and tomato bits from the bottom of the pan. Allow the sauce to come to a gentle simmer—never a full boil, which can cause the cream to separate. Let it simmer gently for 2-3 minutes, reducing slightly and thickening. The color will transform into a beautiful blush hue from the sun-dried tomatoes. Season with salt and freshly ground black pepper, tasting as you go to achieve the perfect balance.

Incorporate the Parmesan:

Sprinkle the grated parmesan cheese into the sauce a little at a time, stirring constantly to ensure it melts smoothly without clumping. The sauce will continue to thicken as the cheese melts. If it becomes too thick, add a splash of the reserved pasta water to achieve your desired consistency. The starch in the pasta water helps create a silky texture while ensuring the sauce adheres perfectly to the pasta.

Bring It All Together:

Add the drained pasta directly to the sauce in the skillet, using tongs to gently toss and coat each strand thoroughly. Allow the pasta to cook in the sauce for about a minute, absorbing some of the flavors. Then add the cooked shrimp back to the skillet along with any accumulated juices—these add extra flavor to the sauce. Gently fold everything together to warm the shrimp through without overcooking them.

Finish with Fresh Elements:

Remove the skillet from heat and sprinkle with fresh chopped basil, stirring it through to release its aromatic oils. Add a gentle squeeze of lemon juice—just enough to brighten all the flavors without making the dish taste lemony. Give everything one final, gentle toss to ensure all components are evenly distributed and coated with the luscious sauce. Transfer to a large serving dish or individual plates, garnishing with additional fresh basil leaves and a light dusting of grated parmesan.

I discovered the importance of properly cooking shrimp after serving a disappointing batch of tough, overcooked shrimp to my family years ago. My grandmother pulled me aside and shared her secret: "Cook them until they just turn pink and curl into a 'C' shape—when they curl into a tight 'O', they're already overcooked." This simple advice transformed my seafood cooking forever. Now I always set a timer and remove the pan from heat slightly before the shrimp appear fully done, letting the residual heat finish the cooking gently.

Creating the Perfect Pairing

This rich pasta dish pairs beautifully with light, crisp sides that balance its decadence. A simple arugula salad dressed with lemon and olive oil cuts through the richness perfectly. For a complete meal experience, serve with a glass of chilled Pinot Grigio or unoaked Chardonnay, which complements the creamy sauce without overwhelming the delicate shrimp flavor. Crusty garlic bread makes an excellent addition for soaking up every last drop of the precious sauce.

Simple Substitutions

Don't let missing ingredients stop you from enjoying this spectacular dish. No heavy cream? In a pinch, whole milk mixed with melted butter creates a reasonable substitute. Sun-dried tomatoes can be replaced with roasted red peppers for a different but equally delicious flavor profile. For a healthier twist, whole wheat pasta works surprisingly well with the robust sauce, adding a nutty dimension to the dish.

Make-Ahead Strategies

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline dinner preparation. Clean and devein shrimp up to 24 hours in advance, storing them covered in the refrigerator. The sauce base (before adding cream) can be prepared earlier in the day and refrigerated. When ready to serve, simply reheat the base, add the cream and cheese, and proceed with the recipe for a restaurant-quality meal in minutes.

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Elevating Your Presentation

To make this dish truly special, consider your presentation. Serve in warmed pasta bowls to keep the dish at the perfect temperature throughout the meal. A sprinkle of microgreens or edible flowers makes a stunning garnish for special occasions. For date nights, twirl the pasta high using a carving fork and spoon before plating for an impressive height that showcases the shrimp and sauce beautifully.

I've made this dish countless times, but the most memorable was for my parents' 40th wedding anniversary dinner. My father, who rarely comments on food, took one bite and declared it better than anything they'd eaten on their honeymoon in Italy. My mother later confessed she'd asked him to marry her after a similar dish on their third date—apparently, the "Marry Me" name holds true across generations in our family! There's something magical about how the flavors come together that makes this more than just a meal—it's an experience that creates memories.

Frequently Asked Questions

→ Can I substitute the heavy cream with something lighter?

Yes, you can use half-and-half for a lighter version, though the sauce won't be quite as rich. For an even lighter option, try evaporated milk or a mixture of milk and a tablespoon of cornstarch (to help thicken). The sauce will be less creamy but still delicious.

→ What can I use instead of sun-dried tomatoes?

If you don't have sun-dried tomatoes, roasted red peppers make a good substitute with a similar sweet-savory profile. You could also use cherry tomatoes (sauté them until they burst) or a few tablespoons of tomato paste with a pinch of sugar for the concentrated tomato flavor.

→ Can I make this dish ahead of time?

This pasta is best served fresh, as the sauce can thicken considerably when cooled. If you need to make it ahead, prepare all components separately: cook the pasta slightly underdone, refrigerate the sauce, and store the cooked shrimp separately. Reheat the sauce with a splash of broth or cream, then add the pasta and shrimp just long enough to warm through.

→ Is there a way to make this dish gluten-free?

Absolutely! Simply substitute your favorite gluten-free pasta. Rice pasta, corn pasta, or chickpea pasta all work well. Just be careful not to overcook gluten-free pasta as it can become mushy - check it frequently and aim for al dente.

→ What wine pairs well with this pasta?

This rich, creamy pasta pairs beautifully with a crisp white wine that has good acidity to cut through the richness. Try a Pinot Grigio, unoaked Chardonnay, or Sauvignon Blanc. If you prefer red, a light Pinot Noir would complement the dish without overwhelming the delicate shrimp flavor.