Creamy Marry Me Shrimp Pasta

Creamy Marry Me Shrimp Pasta is the kind of recipe that instantly turns a weeknight into a celebration. With tender shrimp nestled in a garlic-kissed, silky cream sauce, this pasta brings restaurant-worthy flavor right to your dinner table. Every time I make this, I am greeted with big smiles all around—no leftovers in sight.

Ingredients

• Fettuccine or spaghetti: generous strands hold the creamy sauce beautifully choose high-quality pasta for best texture
• Large shrimp: fresh or thawed if frozen look for peeled and deveined for save time and quality freshness
• Olive oil: adds depth and helps sear the shrimp rich golden finish
• Garlic: brings savory aroma and flavor fresh cloves are a must
• Heavy cream: creates the velvety sauce choose high butterfat cream for best results
• Chicken broth: lightens the sauce while adding subtle savory notes go for low-sodium if preferred
• Freshly grated Parmesan cheese: melts smoothly use real Parmesan and grate just before adding
• Red pepper flakes: optional for a little gentle heat adds layers of flavor
• Salt and pepper: for perfect seasoning
• Fresh parsley: adds color and a burst of freshness always go for fresh leaves

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a rolling boil. Add the fettuccine or spaghetti and stir so the noodles do not stick together. Cook following your package instructions until just al dente which should be about eight to ten minutes. Drain the pasta and set aside making sure to reserve half a cup of the pasta water in case you want to adjust the sauce consistency later.

Sauté the Shrimp:

Place a large skillet on medium-high heat and pour in the olive oil. When the oil is shimmering but not smoking carefully add the shrimp in a single layer. Sprinkle with a little salt and pepper. Cook the shrimp for about two to three minutes on one side until they start turning pink then flip and cook for another two to three minutes until all sides are opaque. Remove the shrimp with tongs or a slotted spoon to a clean plate and set aside so they stay tender.

Make the Creamy Sauce:

Using the same skillet reduce the heat to medium. Add the minced garlic and the red pepper flakes if using. Sauté quickly for about thirty seconds stirring constantly until you can smell the garlic blooming do not let it brown. Pour in the heavy cream and chicken broth then whisk or stir everything to combine. Allow the liquid to come to a gentle simmer not a boil which will keep the sauce silky not broken.

Add the Cheese:

Slowly add the freshly grated Parmesan cheese a small handful at a time stirring continuously so the cheese melts smoothly. Let the sauce cook gently for two to three minutes until it thickens slightly. If needed season again with salt and pepper. If the sauce looks too thick you can add a splash of reserved pasta water for a creamier consistency.

Toss Everything Together:

Return the cooked shrimp to the skillet then add the drained pasta directly into the sauce. Use tongs to toss everything thoroughly making sure every strand of pasta and each shrimp is coated in the luscious sauce. Let everything bubble together on low for one more minute to marry the flavors.

Serve and Garnish:

Take the skillet off the heat and sprinkle chopped fresh parsley over the top for brightness. Plate immediately while hot and creamy ready for the oohs and ahhs.

Pin

I always look forward to folding in that first handful of Parmesan and watching the sauce come together. The garlic and cream always fill the kitchen with an aroma that reminds me of cozy family dinners when every bite feels like a big warm hug.

Storage Tips

Store any leftover pasta and shrimp together in an airtight container in the fridge for up to two days. Reheat slowly over low heat on the stovetop adding a splash of milk or cream to help the sauce become silky again. Avoid microwaving for too long which can make the shrimp rubbery.

Ingredient Substitutions

If you do not have heavy cream try using half and half with a pat of butter for extra richness. You can use vegetable broth instead of chicken broth for a pescatarian version. If shrimp is not available bite-sized pieces of cooked chicken also work well in this dish.

Serving Suggestions

Pair this pasta with a simple green salad and crisp white wine for a special dinner. Warm crusty bread is perfect for mopping up any extra creamy sauce. For a touch of color add roasted cherry tomatoes or spinach right into the skillet.

Cultural Note

Dishes with rich cream sauces and seafood are treasured in southern Italian and Mediterranean kitchens though this recipe uses some American-Italian touches by blending broth and cream. The idea is always to let simple fresh ingredients shine together.

Recipe FAQs

→ What type of pasta works best with this shrimp and cream sauce?

Fettuccine or spaghetti work wonderfully as they hold the creamy sauce well, but other long pasta varieties can be substituted based on preference.

→ Can frozen shrimp be used?

Yes, thaw frozen shrimp completely and pat dry to achieve the best texture before sautéing in olive oil.

→ Is there a substitute for heavy cream?

You can use half-and-half or whole milk for a lighter sauce, though the consistency may be less rich and creamy.

→ How can I add more flavor variety?

Try adding sun-dried tomatoes, spinach, or a squeeze of lemon juice for extra zest and color in the final dish.

→ How should leftovers be stored and reheated?

Store in a sealed container in the refrigerator for up to two days. Reheat gently on the stove with a splash of cream or broth.