If you’re looking for a Marry Me Shrimp Pasta Recipe that’s bursting with flavor and just downright irresistible, you’ve come to the right place. I absolutely love how this dish blends tender shrimp with a creamy, tangy sun-dried tomato sauce – it s like a warm hug for your taste buds. Whether it s date night, a fancy dinner with friends, or just a treat-yourself kind of meal, this recipe fits the bill perfectly.
When I first tried this Marry Me Shrimp Pasta Recipe, I was amazed at how quickly it came together without skimping on flavor. The creamy sauce has that lovely hint of smoky paprika and rich Parmesan that keeps everyone asking for seconds. You’ll find that it s also surprisingly doable on a busy weeknight once you know the steps, making it a fantastic go-to in your recipe rotation.
Why You’ll Love This Recipe
- Rich and Creamy Sauce: The sun-dried tomato and cream combo creates a velvety sauce that wraps the pasta and shrimp perfectly.
- Quick and Easy: Ready in about 30 minutes, it s perfect for impressing without hours in the kitchen.
- Flavor-Packed: Dried Italian seasoning, smoked paprika, and Parmesan add layers of deliciousness you won t forget.
- Versatile and Crowd-Pleasing: Great for family dinners, date nights, or even special occasions.
Ingredients You’ll Need
Each ingredient here plays a role to build that iconic Marry Me Shrimp Pasta flavor. From the sun-dried tomato oil that infuses richness to the freshly grated Parmesan which finishes it with cheesy goodness, these ingredients are easy to find and work beautifully together.
- Calamarata or Rigatoni pasta: Tubular pasta shapes hold the creamy sauce better than thinner noodles.
- Oil from sun-dried tomato jar: This oil is packed with flavor and perfect for cooking the shrimp.
- Jumbo peeled and deveined tail-on raw shrimp: Fresh shrimp cooks quickly and adds a tender seafood twist.
- Sun-dried tomatoes in oil: The heart of the sauce, giving that signature sweet and tangy taste.
- Sun-dried tomato spread: Boosts concentrated tomato flavor and richness.
- Garlic cloves, grated: Fresh garlic for an aromatic punch that wakes up the sauce.
- All-purpose flour: Helps thicken the sauce perfectly without clumps.
- Dry white wine: Adds acidity and depth; pick something you d drink.
- Chicken broth: Balances richness with savory flavors.
- Heavy cream: Creates the luscious base of the sauce.
- Freshly grated Parmesan cheese: Melts in to add a nutty salty finish.
- Dried Italian seasoning: A blend of herbs that enhances the overall flavor.
- Smoked paprika: Adds a subtle smoky warmth without overpowering.
- Chopped fresh basil (optional): Brightens the dish with a fresh, herbal note.
Variations
I love how adaptable this Marry Me Shrimp Pasta Recipe is. Don’t be afraid to tweak it based on what you have or your personal preferences – that’s half the fun in cooking!
- Protein swap: Tried it with scallops or chicken? It’s equally delicious and adds a great twist.
- Dairy-free option: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan for a creamy vegan flair.
- Heat factor: Add red pepper flakes if you like a little spicy kick; it complements the smoky paprika so well.
- Veggie boost: Toss in some fresh spinach or roasted bell peppers for extra color and nutrition.
How to Make Marry Me Shrimp Pasta Recipe
Step 1: Cook Your Pasta to Perfection
Start by boiling your pasta in salted water according to package directions – al dente is best here because it will finish cooking slightly in the sauce. Drain and set aside, but keep a cup of pasta water if you want to loosen the sauce later. I always find salting the water well makes the pasta itself taste great even before the sauce hits.
Step 2: Sauté Shrimp in Sun-Dried Tomato Oil
Heat 2 tablespoons of the sun-dried tomato oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook about 2 minutes per side until just pink and opaque – don t overcook or they ll turn rubbery. I like leaving the tails on; they re perfect for flicking shrimp heads into my mouth! Once done, transfer the shrimp to a bowl and set aside to keep warm.
Step 3: Build the Flavor Base
In the same skillet, add sun-dried tomatoes, the tomato spread, and grated garlic. Stir constantly for about a minute until fragrant – this step really wakes up those flavors. Then sprinkle in the flour and keep stirring for another minute to cook off the raw taste; this will help thicken your sauce beautifully.
Step 4: Deglaze and Simmer the Sauce
Pour in the white wine, using a whisk to scrape up any tasty browned bits from the pan bottom – that s where the magic hides. Let it simmer undisturbed for about 2 minutes until slightly reduced. Then add chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and smoked paprika. Whisk well, reduce heat to medium, and cook gently for 5 to 7 minutes until the sauce thickens to coat the back of a spoon.
Step 5: Toss Pasta and Shrimp in the Sauce
Turn your heat to low and add the cooked pasta and shrimp back into the skillet. Stir often, making sure everything is evenly coated and heated through, around 3 minutes. If the sauce feels too thick, add a splash of the reserved pasta water until it s just right.
Step 6: Garnish and Serve
Once everything s combined and hot, remove from heat and sprinkle with freshly chopped basil if you re using it. I find that little pop of green brightens the flavors and makes it look stunning on the table. Serve immediately and prepare for compliments!
Pro Tips for Making Marry Me Shrimp Pasta Recipe
- Use Quality Sun-Dried Tomato Oil: I learned that the flavor of the oil makes a huge difference, so don t skip this or substitute with plain oil.
- Don t Overcook Shrimp: Shrimp goes from perfect to rubbery fast, so watch it closely and pull it off the heat as soon as it turns pink.
- Whisk Constantly When Adding Flour: Prevents lumps and gives you that smooth, creamy sauce everyone loves.
- Reserve Pasta Water: Adding a little pasta water can loosen thick sauces and help them cling better to the pasta.
How to Serve Marry Me Shrimp Pasta Recipe
Garnishes
I always top my Marry Me Shrimp Pasta with fresh chopped basil – it adds a refreshing herbal note and beautiful color contrast. A sprinkle of extra Parmesan can t hurt if you re feeling cheesy, and if you want a bit of crunch, toasted pine nuts or breadcrumbs work surprisingly well.
Side Dishes
I like pairing this pasta with a crisp green salad dressed simply with lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is a must-have to soak up that luscious sauce – trust me, you won t want to waste a drop!
Creative Ways to Present
For a special occasion, I ve served this pasta in warm individual bowls garnished with microgreens and edible flowers for a restaurant-style vibe. Another favorite is twirling the pasta into neat nests on each plate and placing the shrimp artfully on top – simple but elegant.
Make Ahead and Storage
Storing Leftovers
After dinner, I pop any leftovers into an airtight container and refrigerate. The sauce thickens overnight, so before reheating, I add a splash of milk or broth to loosen it up and keep the shrimp tender. Leftovers are best eaten within 2 days for optimal flavor and texture.
Freezing
I ve found that freezing this pasta isn t ideal because cream-based sauces can separate and turn grainy. If you want to freeze, store the shrimp separately from the sauce and pasta, then combine when reheating to maintain the best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a bit of broth or cream to refresh the sauce. Microwaving works in a pinch but be careful not to overcook the shrimp. Slow, gentle heat keeps everything tender and creamy.
FAQs
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Can I use frozen shrimp for this Marry Me Shrimp Pasta Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to ensure they sear nicely instead of steaming. This way, they’ll develop that lovely color and flavor you want.
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What type of white wine works best?
I recommend a dry, crisp white wine like Sauvignon Blanc or Pinot Grigio. You want something that adds acidity and brightness without overpowering the delicate shrimp flavor.
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Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce, and use gluten-free pasta. Just make sure your chicken broth is also gluten-free.
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How spicy is this recipe?
This Marry Me Shrimp Pasta Recipe has mild warmth from smoked paprika but isn t spicy. If you like heat, adding red pepper flakes is an easy way to tune it up.
Final Thoughts
I ve made this Marry Me Shrimp Pasta Recipe so many times now, and it never fails to impress and satisfy. It s creamy but bright, indulgent but balanced, and it always brings smiles to the dinner table. If you want a dish that feels special but is surprisingly simple, trust me – give this recipe a try. Cooking it will fill your kitchen with amazing smells, and eating it might just have you marrying the recipe itself!
Print
Marry Me Shrimp Pasta Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Marry Me Shrimp Pasta features tender jumbo shrimp cooked in a creamy sun-dried tomato sauce with garlic, Parmesan, and Italian seasoning, served over perfectly cooked calamarata or rigatoni pasta. A rich and flavorful dish that is perfect for a romantic dinner or special occasion.
Ingredients
Pasta
- 12 ounces uncooked calamarata or rigatoni pasta
Shrimp and Sauce
- 2 tablespoons oil from sun-dried tomato jar
- 1 pound jumbo peeled and deveined tail-on raw shrimp
- 1/3 cup coarsely chopped sun-dried tomatoes in oil
- 1 1/2 tablespoons sun-dried tomato spread
- 5 large garlic cloves, grated
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons dried Italian seasoning
- 3/4 teaspoon smoked paprika
Garnish
- Chopped fresh basil (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Cook shrimp: Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2 minutes per side. Remove shrimp to a bowl and set aside.
- Prepare sauce base: In the same skillet, add chopped sun-dried tomatoes, sun-dried tomato spread, and grated garlic. Cook, stirring constantly, for about 1 minute until fragrant.
- Add flour: Stir in the all-purpose flour and continue cooking while stirring constantly for 1 minute to remove the raw flour taste.
- Deglaze with wine: Slowly whisk in the dry white wine, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook undisturbed until slightly reduced, about 2 minutes.
- Add liquids and seasonings: Whisk in the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and smoked paprika until smooth and combined.
- Simmer sauce: Reduce heat to medium and cook, whisking occasionally, until the sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes.
- Combine pasta and shrimp: Lower heat to low, return the cooked pasta and shrimp to the skillet. Stir frequently to coat everything evenly and heat through, about 3 minutes.
- Serve: Remove from heat, garnish with fresh chopped basil if desired, and serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- If you don’t have sun-dried tomato spread, finely chop more sun-dried tomatoes and add an extra tablespoon of their oil.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- Reserve some pasta water to adjust sauce consistency if needed.
- For gluten-free, substitute the pasta and use gluten-free flour in the sauce.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 190mg
