Marry Me Shrimp Pasta

This creamy Marry Me Shrimp Pasta takes everything people love about the viral dish and gives it a seafood twist that is both elegant and easy enough for a weeknight. The rich Parmesan sauce clings to every strand of linguine and soaks into plump shrimp with tangy sun-dried tomatoes and fragrant basil. It is the kind of meal that feels special but fits into a busy night.

The first time I made this, it was a complete surprise to my family. Now we call it our celebration pasta and everyone lights up when they see the shrimp sizzling in the pan.

Ingredients

• Linguine pasta: The base of the dish Use your favorite shape like fettuccine if you prefer Choose high-quality dried pasta with a rough surface for sauce to cling to
• Large shrimp: Pick large or jumbo shrimp for juicy bites Fresh or frozen are both great just pat dry well before cooking
• Olive oil: Good extra virgin olive oil for searing the shrimp and finishing the dish
• Parmesan cheese: Freshly grated melts into the sauce for a silkier texture Avoid the pre-shredded kind for best results
• Heavy cream: The main source of richness Opt for fresh cream with no additives for a velvety sauce
• Sun-dried tomatoes: Brings a tangy concentrated tomato flavor Look for ones packed in oil and chop them small
• Garlic: Fresh minced garlic brings out the best savory flavor Avoid pre-minced for maximum punch
• White wine: Optional but brightens the sauce Substitute with chicken broth for an alcohol-free version
• Paprika Garlic powder Italian seasoning Red pepper flakes: Seasonings that add both gentle heat and depth
• Fresh basil: For freshness Use lots of it and chop right before serving
• Salt and black pepper: For overall balance Taste as you go to dial in the seasoning
• Butter: Adds body and flavor to the creamy sauce Use unsalted to better control the saltiness

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of water to a rolling boil and stir in plenty of salt. Add linguine and cook until just al dente according to package instructions. Reserve a cup of starchy cooking water before draining and set the pasta aside in a big bowl.

Season and Cook the Shrimp:

Lay the shrimp between paper towels and pat them dry well to ensure a golden sear. Toss them with salt, pepper, paprika, and garlic powder until evenly coated. Heat olive oil in a wide skillet over medium-high heat. Add the shrimp in a single layer and sear two to three minutes per side until pink and curled. Remove them to a plate so they do not overcook.

Make the Creamy Sauce:

Lower the skillet heat to medium. Add the butter and let it melt, then add minced garlic and stir it around for about a minute until the kitchen smells fragrant. Pour in the white wine and let it bubble for two minutes to mellow. Add heavy cream and stir to combine. Sprinkle in freshly grated Parmesan and stir until smooth. Swirl in sun-dried tomatoes, red pepper flakes, and Italian seasoning. Taste and season with more salt or pepper as you simmer for three to four minutes so the sauce thickens slightly.

Combine Everything:

Return the cooked shrimp to the skillet with the sauce. Add the drained pasta and use tongs to toss gently so everything is coated. Splash in reserved pasta water a little at a time and keep tossing until it is glossy and creamy the way you like.

Finish and Serve:

Turn off the heat. Scatter in chopped fresh basil and give a final toss. Serve right away in shallower bowls. Finish with more Parmesan and extra sliced sun-dried tomatoes if desired. Drizzle a bit of good olive oil over the top before serving for shine.

Pin

There is something about sun-dried tomatoes that always reminds me of summer nights with my family. They bring this zingy finish to every forkful and my dad always sneaks a few extras onto his plate when we serve this at Sunday dinner.

Storage Tips

Keep any leftovers in an airtight container in the fridge and use within three days for best flavor and texture. When reheating add a splash more cream or broth to loosen the sauce. The pasta can also be frozen for up to one month though the creaminess of the sauce changes a bit after thawing. Always thaw overnight in the fridge and reheat gently.

Ingredient Substitutions

Feel free to use fettuccine or spaghetti if linguine is not on hand. Chicken or scallops also work here if shrimp is not your favorite. Swap sun-dried tomatoes with roasted red peppers or halved cherry tomatoes if you are out. Light cream can be swapped for heavy but the sauce will be a bit thinner.

Serving Suggestions

This dish is hearty enough for dinner on its own but a side of garlicky sautéed spinach or a crisp green salad makes a great fresh contrast. Warm crusty bread is always a family favorite for mopping up leftover sauce. I love pouring a cold glass of Sauvignon Blanc to go alongside especially on a summer evening.

Cultural Context

The Marry Me recipe idea started as a joke about food so good it could prompt a proposal. It quickly became popular in home kitchens for how easily impressive it is. This shrimp variation really appeals to seafood lovers and nods to classic Italian-American flavors with its creamy sauce and sun-dried tomatoes. Dishes like this became a staple for gatherings in our home especially when we want to make people feel welcome and cared for.

Recipe FAQs

→ What type of pasta works best for this dish?

Linguine, fettuccine, or spaghetti pairs well to hold the creamy sauce and shrimp, but any long pasta will work.

→ Can I substitute the wine in the sauce?

Yes, you can use chicken broth or even extra pasta water instead of dry white wine for a non-alcoholic version.

→ How do I avoid overcooking the shrimp?

Cook shrimp just until they turn pink and opaque; usually 2–3 minutes per side is sufficient.

→ What’s the key to a smooth sauce?

Use freshly grated Parmesan and add reserved pasta water gradually to achieve a creamy, cohesive texture.

→ How can I customize the dish?

Try adding fresh spinach, using mushrooms instead of shrimp, or bumping up the heat with more red pepper flakes.

→ What is the best way to reheat leftovers?

Gently reheat on the stovetop with a splash of cream or broth to help loosen and refresh the sauce.