Name: Marry Me Shrimp Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 cup sun-dried tomatoes packed in oil, drained and sliced (reserve oil); 1 pound large shrimp, peeled and deveined, tails removed; Kosher salt, to taste; Freshly ground black pepper, to taste; 16 ounces rigatoni or penne pasta; 4 cloves garlic, finely chopped; 2 tablespoons tomato paste; 1/4 teaspoon crushed red pepper flakes; 2 cups low-sodium chicken broth; 1 cup heavy cream; 1 teaspoon Italian seasoning; 1 (5-ounce) package baby spinach; 1/2 cup finely grated Parmesan, plus more for serving; Fresh basil leaves, torn, for serving

Why You’ll Love Marry Me Shrimp Pasta Recipe

This recipe delivers restaurant-quality flavor in about 30 minutes. The shrimp cook quickly and stay juicy, while the creamy tomato sauce is packed with bold flavor from garlic, sun-dried tomatoes, and Italian seasoning. It’s elegant enough for date night but simple enough for busy evenings. Plus, it uses pantry-friendly ingredients and comes together in one skillet for easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup sun-dried tomatoes packed in oil, drained and sliced (reserve the oil)
1 pound large shrimp, peeled and deveined, tails removed
Kosher salt
Freshly ground black pepper
16 ounces rigatoni or penne pasta
4 cloves garlic, finely chopped
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon Italian seasoning
1 (5-ounce) package baby spinach
1/2 cup finely grated Parmesan, plus more for serving
Fresh basil leaves, torn, for serving

Directions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Season the shrimp with salt and pepper. In a large skillet over medium-high heat, add 2 tablespoons of the reserved sun-dried tomato oil. Cook the shrimp for about 2–3 minutes, stirring occasionally, until pink and opaque. Transfer the shrimp to a plate and set aside.
In the same skillet over medium heat, add the garlic, tomato paste, crushed red pepper flakes, and the remaining sun-dried tomato oil. Cook for about 1 minute, stirring, until fragrant and the tomato paste deepens in color.
Stir in the sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
Add the spinach and cook until wilted, about 1–2 minutes.
Return the cooked shrimp to the skillet along with the drained pasta and grated Parmesan. Toss everything together until the pasta is evenly coated in the sauce. Adjust seasoning with additional salt and pepper if needed.
Remove from heat and let sit for 2–3 minutes to allow the sauce to thicken further. Garnish with fresh basil and extra Parmesan before serving.

Servings and timing

Servings: 4 to 6 servings
Prep time: 10–15 minutes
Cook time: 15–20 minutes
Total time: Approximately 30 minutes

Variations

For a protein swap, substitute chicken breast or scallops for the shrimp.
Add a splash of white wine to the sauce before adding the broth for extra depth of flavor.
Make it spicier by increasing the crushed red pepper flakes.
Use kale or arugula instead of spinach for a slightly different texture.
Try a different pasta shape such as fettuccine or farfalle.
For a lighter version, substitute half-and-half for heavy cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium-low heat. Add a splash of broth, cream, or milk to loosen the sauce as it reheats. Stir occasionally until heated through. Avoid overheating to prevent the shrimp from becoming rubbery.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat them dry before cooking to prevent excess moisture in the skillet.

How do I know when shrimp are fully cooked?

Shrimp are done when they turn pink and opaque and curl slightly into a loose “C” shape.

Can I make this dish ahead of time?

You can prepare the sauce ahead of time, but for best texture, cook the shrimp and pasta just before serving.

What pasta works best for this recipe?

Short pasta like penne or rigatoni works well because it holds onto the creamy sauce.

Can I make this gluten-free?

Yes, simply use your favorite gluten-free pasta alternative.

Is there a dairy-free option?

You can use a dairy-free cream substitute and nutritional yeast instead of Parmesan, though the flavor will vary slightly.

Can I add vegetables?

Absolutely. Mushrooms, cherry tomatoes, or zucchini would be excellent additions.

How can I make the sauce thicker?

Let it simmer a bit longer to reduce, or add a small extra handful of Parmesan cheese.

What should I serve with Marry Me Shrimp Pasta?

A simple green salad and warm crusty bread pair perfectly with this rich dish.

Can I freeze leftovers?

Cream-based sauces do not freeze well, as they can separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Marry Me Shrimp Pasta is the perfect blend of creamy, savory, and slightly tangy flavors. With tender shrimp, a luscious tomato cream sauce, and perfectly cooked pasta, it’s a dish that feels impressive without requiring complicated techniques. Whether you’re cooking for family, friends, or a special someone, this recipe is sure to become a favorite in your dinner rotation.