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Juicy shrimp and a creamy garlic tomato sauce are the ultimate pairing in this marry me shrimp pasta recipe! It’s so simple to make for a gorgeous weeknight meal.
You may also like my Quick and Easy Shrimp Scampi or Easy Shrimp Alfredo next.
Why you’ll love it
Freshly grated parmesan, herbs, garlic, white wine, and rich tomatoes just say ideal marriage of everyday ingredients. The cream sauce in this marry me shrimp pasta ties everything together in a harmonious union. It’s based on my beloved Marry Me Chicken recipe!
This 30-minute shrimp pasta is an easy, elegant meal that’s perfect for company or that special someone in your life. Rumor has it that the marry me sauce is so tasty, it’ll put a ring on it! Even if it doesn’t, you can’t go wrong with plump, sweet shrimp in a creamy sauce.
What you’ll need
- Pasta – I like penne since the sauce nicely coats it
- Butter and flour – a quick roux to thicken the sauce
- Garlic – the savory key to my heart
- Tomato paste and sun-dried tomatoes – for deep, concentrated tomato flavor
- White wine – it’s an important component, so choose one you’d enjoy drinking (not cooking wine), e.g. sauvignon blanc or pinot grigio. Chicken broth also works instead.
- Heavy cream – it makes the sauce velvety
- Oregano and fresh basil – for a pop of herby flavor and brightness
- Red pepper flakes – they’re a flavor enhancer that add a layer of warmth without making it spicy
- Shrimp – I use 31-40/pound count frozen raw shrimp
- Parmesan – grate it fresh from a block for best results
Helpful tips
- I recommend buying raw shrimp vs. pre-cooked ones since they cook really quickly, and it’s very easy to overcook already cooked shrimp.
- Frozen shrimp are actually much fresher than the thawed shrimp at your grocery store seafood counter.
How to make marry me shrimp pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta until al dente. Meanwhile, melt the butter in a skillet, then mix in the flour to make a roux. Stir in the garlic, tomato paste, and white wine, letting it bubble for a minute.
Pour in the cream, then add the sun-dried tomatoes, oregano, crushed red pepper, and shrimp. Let it simmer until reduced somewhat and the shrimp are cooked through.
Stir in the parmesan and basil. Remove the pan from the heat. Taste, and season with salt & pepper as needed. Toss with the drained pasta, and top with more cheese if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- To quickly thaw shrimp, run them under cool water in a colander.
- This Le Creuset skillet is my favorite, but I do like this budget-friendly Lodge skillet as well.
- Mince the garlic with one squeeze of a garlic press, and use a Microplane to grate the parm for best texture and meltability.
Substitutions and variations
- I propose that you try this as written the first time since it’s been thoroughly tested. I especially don’t recommend substituting the cream for something lower fat, or it’s very likely to curdle and won’t taste as intended.
- You could omit the shrimp to make it completely meatless, or try my Marry Me Chicken Pasta if you’re craving chicken instead.
- Use whatever shape of pasta you’ve got in stock!
What to serve with marry me shrimp pasta
- My Extra Cheesy Garlic Bread is a perfect pairing. I also like fresh crusty bread with a classic olive oil/balsamic vinegar combo for dipping it into.
- Couple this pasta with a salad. I like this homemade Olive Garden Italian Dressing, but for an elegant and different side dish, try this Beet and Spinach Salad.
Leftovers and storage
- Store leftover shrimp pasta for 2-3 days in the fridge in an airtight container.
- Reheat slowly over a low heat, taking care to not overcook the shrimp.
- I don’t recommend freezing since the sauce may change texture and the shrimp can get rubbery when thawed and reheated.
If you made this shrimp pasta with a creamy tomato sauce, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Marry Me Shrimp Pasta
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- 1/3 cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, can remove tails
- 1/3 cup freshly grated parmesan cheese + more for serving
- 1 small handful fresh basil torn/chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package instructions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, add the flour in and cook for about a minute, stirring often.
- Add in the garlic, tomato paste, and wine. Give it a stir and let it bubble for about one minute.
- Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and shrimp, and cook it for about 5 minutes, until the shrimp are cooked and the sauce thickens a bit.
- Stir in the parmesan and basil and take the skillet off the heat. Season with salt & pepper as needed.
- Add the drained pasta to the skillet and toss until coated. Serve immediately with more parmesan if desired.
Notes
- I wouldn’t sub the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the tomato in the sauce is likely to curdle the sauce, and it may not thicken up the same as cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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