Marry Me Shrimp Pasta is creamy and full of flavor, with tender shrimp, sun-dried tomatoes, parmesan, and pasta. It’s easy enough for a weeknight but tastes special enough to serve to guests.
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If you enjoy creamy pasta dishes, you’ll really like this recipe.
The shrimp cooks fast, the sauce is made in one skillet, and everything is tossed with pasta for a cozy, satisfying meal. It’s delicious!
I love a good pasta dinner, and this marry me shrimp pasta is such a keeper. This dinner works well for date night, Valentine’s Day, Sunday supper, or even a regular weeknight when you want something tasty.
How to make marry me shrimp pasta
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this marry me pasta with shrimp, you will need the following ingredients:
For the pasta and shrimp
- Pasta: Penne, linguine, fettuccine or rigatoni all work well here.
- Shrimp: Use large, peeled, and deveined shrimp. Removing the tails makes them easier to eat.
- Avocado oil: Can be substituted for olive oil.
- Italian seasoning: Adds simple flavor to the shrimp.
- Salt and pepper: Essential for seasoning.
For the sauce
- Butter: Adds richness to the sauce.
- Onion: Diced onion provides a savory base for the sauce.
- Garlic: Freshly minced garlic works best.
- Flour: Helps thicken the sauce.
- Sun-dried tomatoes: Drain and chop before adding. They add lots of flavor.
- Chicken stock: Helps create the sauce.
- Heavy cream: Makes the sauce rich and creamy.
- Parmesan cheese: Freshly grated parmesan melts best.
- Lemon juice – Brightens everything up.
- Crushed red pepper flakes: Optional, for a bit of heat.
- Reserved pasta water: Use to loosen the sauce if needed.
Cooking marry me shrimp pasta
Marry me shrimp pasta is a simple recipe that can be made in just a few steps. Here is how to make it.
Start by bringing a large pot of salted water to a boil. Cook your pasta according to package directions until al dente.
Before draining the pasta, save about 1/2 cup of the pasta water. You can use it later to loosen the sauce if needed.
Pat the shrimp dry with paper towels. Season them with Italian seasoning, salt, and black pepper.
Heat avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until they are pink and cooked through.
Tip: Shrimp cook quickly, so watch them closely to avoid overcooking.
Remove the shrimp from the skillet and set aside.
Lower the heat to medium and add butter to the skillet. Add diced onion and cook for a few minutes, until soft and translucent.
Add garlic and cook for about 1 minute, stirring often.
Sprinkle in flour and whisk until there are no dry spots. Cook for 1 to 2 minutes.
Add sun-dried tomatoes, Italian seasoning, and chicken stock. Whisk together, scraping up any browned bits from the skillet.
Stir in heavy cream, parmesan cheese, lemon juice, and red pepper flakes if using. Let the sauce simmer gently for a few minutes, until it thickens slightly.
Add the cooked pasta to the skillet and toss to coat it in the sauce. Add a splash of reserved pasta water if needed, until the sauce is the consistency you like.
Add the shrimp back to the skillet and gently toss everything together.
Serve warm, topped with extra parmesan and fresh basil or parsley if you like.
Leftovers
Store leftovers in a covered container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy shrimp pasta recipe! Let me know if you try it.
More Pasta Recipes Like This
- Lemon Chicken Pasta
- Butternut Squash Pasta
- Garlic Parmesan Chicken Pasta
- Tuscan Chicken Pasta
- Easy Cajun Jambalaya Pasta
- Chicken Pasta Bake
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Marry Me Shrimp Pasta
This simple pasta recipe is one that your family will be requesting on repeat! It is fast, easy, and so full of flavor. Change up pasta night for the better!
Ingredients
Pasta and Shrimp
- 1 pound pasta such as penne, linguine, fettuccine or rigatoni
- 1 1/2 pounds large shrimp peeled and deveined, tails removed
- 1 tablespoon avocado oil olive oil can be substituted
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 3 tablespoons salted butter
- 1 cup diced onion
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup sun-dried tomatoes drained and chopped
- 1 teaspoon Italian seasoning
- 2 cups chicken stock
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper flakes optional
- Salt and pepper to taste
- 1/2 cup reserved pasta water as needed
For Serving
- Extra parmesan cheese
- Fresh basil or parsley optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- Pat the shrimp dry with paper towels. Season with Italian seasoning, salt and black pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just cooked through. Remove the shrimp from the skillet and set aside.
- Reduce heat to medium. Add the butter to the same skillet. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent.
- Add the garlic and cook for 1 minute, stirring frequently.
- Whisk in the flour and cook for 1 to 2 minutes, stirring constantly.
- Add the sun-dried tomatoes, Italian seasoning and chicken stock. Whisk until smooth.
- Stir in the heavy cream, parmesan cheese, lemon juice and crushed red pepper flakes, if using. Bring to a light simmer and cook for 3 to 5 minutes, until slightly thickened.
- Add the cooked pasta to the skillet and toss to coat. Add reserved pasta water a little at a time, if needed, until the sauce reaches your desired consistency.
- Return the shrimp to the skillet and gently toss to combine.
- Taste and adjust with salt and pepper, if needed. Serve warm with extra parmesan and fresh basil or parsley.
Recipe Notes
- Do not overcook the shrimp. Shrimp cook very quickly, and they can become rubbery if left in the pan too long.
- Freshly grated parmesan melts better than pre-shredded parmesan, FYI.
- If the sauce gets too thick, add a splash of reserved pasta water or chicken stock to loosen it up.
- You can use penne, linguine, fettuccine, rigatoni, or any pasta you love.
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