Published: Jan 27, 2026
Marry Me shrimp pasta features big, juicy shrimp and al dente pasta swimming in a creamy sun-dried tomato sauce. It’s incredibly rich, savory, and lush — so good, in fact, that it might just earn you a marriage proposal!
A Creamy Shrimp Pasta That Will Have Them Begging to Marry You
Okay, you probably won’t end up with a ring on your finger after making this irresistibly rich and creamy sun-dried tomato shrimp pasta, but you’ll definitely be asked to make it again, and again, and again!
This quick and easy shrimp pasta is a spinoff of classic Marry Me Chicken. Just like its chicken counterpart, this simple pasta features a silky sun-dried tomato cream sauce. I add tomato paste to my sauce for extra acidity that helps balance out the rich cream, plus fresh basil and spinach for color, nutrition, and flavor.
With a cutesy name like Marry Me shrimp pasta, this is the perfect dish for serving on Valentine’s Day. It’s ready in about 30 minutes and the sauce cooks in one skillet, so you might want to add this to your monthly meal rotation, too!
Enjoy!
Heidi’s Tips for Recipe Success
Large shrimp stay juicy and are less prone to overcooking. If you typically wind up with tough, rubbery shrimp whenever you try to cook them, the issue might be the size of your shrimp rather than the recipe. Choose 21/25 large shrimp (meaning there are 21 – 25 shrimp per pound) and remove the shells and tails for easier eating.
You can use either fresh or frozen shrimp. I live far from the ocean, so I always make my shrimp recipes with frozen shrimp that have been thawed overnight in the fridge. If using frozen shrimp like me, drain them well and pat dry with a paper towel to remove any excess moisture.
Wild-caught shrimp have the sweetest flavor. Obviously, use what you can find at your local grocery store and what’s within your budget. But in a perfect world you’d be purchasing wild-caught Key West shrimp, which are ridiculously juicy and super sweet in flavor.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Shrimp — You’ll need to remove the shells and tails, as well as devein the shrimp before cooking. If buying fresh, you can ask whoever’s behind the seafood counter of your local grocery store to do this for you.
- Pasta — I used penne pasta, but you can use any shape you like. Gluten-free pasta will also work.
- Butter + olive oil — Butter has a richer flavor but is prone to burning; by adding the oil you’re able to raise the smoke point and prevent that from happening.
- Spices and aromatics — A blend of fresh garlic and shallot lays the flavor foundation for the creamy sun-dried tomato sauce. Italian seasoning and red pepper flakes deepen the flavor.
- Tomato paste — Amps up the acidity to prevent the sauce from tasting too rich.
- Chicken broth + heavy cream — I tested this recipe using all heavy cream and it was way too thick. You need equal parts broth and cream to create a well-balanced pasta sauce.
- Sun-dried tomatoes— Pick the kind packed in oil, which are softer and more flavorful than the plain kind.
- Spinach — Adds a pop of color.
- Parmesan + basil — The perfect garnishes that bring this shrimp pasta dinner together!
Ingredient Swaps
- Replace the shrimp with 1-inch pieces of chicken (you may need to adjust the cook time since chicken takes longer to cook than shrimp).
- Swap the spinach with kale or another favorite leafy green.
- Use half and half instead of heavy cream to lighten up the pasta sauce.
The 4 Simple Steps to Making Marry Me Shrimp Pasta
- Season the shrimp and boil the pasta until al dente. Read the instructions on the box; it should take 8 to 10 minutes to achieve a perfect chewy bite.
Heidi’s Tip: Don’t drain all of the pasta water! Save about ½ cup for adding to the sauce. Pasta water is super starchy and is what gives the Marry Me sauce a glossy sheen and silky smooth consistency.
- Make the Marry Me sauce. You’ll first sauté the aromatics in a little melted butter and oil, then add the spices to waken up their flavors. Chicken broth adds flavor and deglazes the browned bits from the pan.
- Add the sun-dried tomatoes and cream, then poach the shrimp in the sauce. The sauce cooks down a bit before the shrimp is stirred in. The shrimp cook directly in the sauce for maximum flavor and to prevent them from drying out.
- Add the spinach last. It will look like a lot of spinach, but it wilts down dramatically!
- Bring it all together. Add the drained pasta, Parm, fresh basil, and reserved pasta water. Stir until the shrimp and pasta is coated in the sauce before serving.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Marry Me Shrimp Pasta Recipe
Marry Me shrimp pasta features big, juicy shrimp swimming in a creamy sun-dried tomato sauce. It’s incredibly rich, savory, and lush — so good, in fact, that it might just earn you a marriage proposal!
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Servings 4
Calories 578kcal
Ingredients
- 1 pound large shrimp, shelled, deveined, and tails removed
- ½ teaspoon Kosher salt
- 8 ounces penne pasta
- 1 tablespoon butter
- 1 tablespoons extra-virgin olive oil
- 1 large shallot, minced
- 3 cloves garlic, minced or pressed
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 teaspoons tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ¾ cup sun-dried tomatoes in oil, drained well and chopped
- 3 cups baby spinach
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil, roughly chopped
Instructions
Season the shrimp and boil the pasta. Sprinkle 1 pound large shrimp with ½ teaspoon Kosher salt and set aside. Bring a large pot of water to a boil, season with 1 tablespoon Kosher salt, and cook 8 ounces pasta, stirring occasionally, for 8-10 minutes or al dente according to package directions, drain, and reserve ½ cup pasta cooking water.
Make the sauce. In a 10-inch skillet over medium, melt 1 tablespoon of butter and 1 tablespoon oil. Add 1 minced shallot, 3 pressed cloves garlic, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring so the garlic doesn’t burn. Add 2 teaspoons tomato paste and continue to stir for another minute. Add 1 cup chicken stock and stir to deglaze the skillet, picking up the flavor bits from the bottom of the pan. Add 1 cup heavy cream, ¾ cup chopped sun-dried tomatoes, and the seasoned 1 pound shrimp. Bring to a bubbling simmer and cook for 1-2 minutes. Stir in 3 cups spinach, and cook for 1-2 more mintues until the shrimp are opaque and the sauce has reduced.
Add the pasta and serve. Add the drained pasta, ¼ cup Parmesan cheese, and ¼ cup chopped basil to the sauce and stir to coat. Add some of the reserved pasta water if needed to make more saucy, and taste for seasoning, adding more salt or red pepper flakes to taste. Serve with more Parmesan cheese and basil for garnish.
Notes
Leftovers will keep up to 3 days in the fridge. I suggest reheating them gently in a saucepan over medium heat rather than microwaving (shrimp tends to become rubbery when microwaved).
Nutrition
Calories: 578kcal | Carbohydrates: 55g | Protein: 15g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 630mg | Potassium: 780mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3597IU | Vitamin C: 30mg | Calcium: 156mg | Iron: 3mg
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