Dinner

Marry Me Shrimp Pasta Recipe

ByZoe Lane April 19, 2026April 19, 2026

Introduction

Marry Me Shrimp Pasta is a creamy, flavorful dish that’s sure to impress with its rich tomato and garlic sauce paired perfectly with tender shrimp. It’s easy to make and perfect for a romantic dinner or a special weeknight meal.

A blue pan filled with creamy orange pasta sauce and penne pasta is topped with golden brown grilled shrimp scattered evenly throughout. The pasta is coated in a smooth, rich sauce, with thin strips of fresh green basil sprinkled on top. The pan sits on a round wooden board with fresh basil leaves and garlic bulbs around it, all placed on a white marbled textured surface. The contrast of the blue pan handle with the warm tones of the dish creates a cozy and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces pasta such as penne, rigatoni, or fettuccine
1 pound medium or large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons butter, divided
4 cloves garlic, minced
1 small shallot or 1/2 small onion, finely chopped
2 tablespoons tomato paste
1/3 cup chopped sun-dried tomatoes
1/2 cup chicken broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes, or more to taste
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil or parsley
1 teaspoon lemon juice, optional

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
Step 2: Pat the shrimp dry with paper towels. Season with the salt and black pepper.
Step 3: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, just until pink and lightly golden. Remove the shrimp from the skillet and set aside.
Step 4: Reduce the heat to medium. Add the remaining 1 tablespoon butter, then sauté the shallot for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
Step 5: Add the tomato paste, Italian seasoning, and red pepper flakes. Stir for 1 minute until the tomato paste darkens slightly and becomes fragrant.
Step 6: Stir in the sun-dried tomatoes, then pour in the chicken broth. Scrape up any browned bits from the bottom of the pan.
Step 7: Lower the heat and pour in the heavy cream. Stir until smooth, then add the Parmesan cheese and mix until melted and creamy.
Step 8: Return the shrimp to the skillet and let them warm gently for 1 minute.
Step 9: Add the cooked pasta to the sauce and toss until fully coated. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 10: Finish with chopped basil or parsley and lemon juice, if using. Serve warm with extra Parmesan on top.

Tips & Variations

Use fresh basil instead of parsley for a sweeter, aromatic finish.
Substitute half-and-half for heavy cream if you prefer a lighter sauce.
For extra heat, increase the red pepper flakes or add a dash of hot sauce.
Try swapping shrimp for chicken or scallops to change up the protein.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce as needed to prevent it from drying out.