Marry Me Shrimp with Pasta is a rich, creamy, and flavor-packed Italian-inspired dish that comes together in just 30 minutes. Tender shrimp are tossed with perfectly cooked linguine and coated in a luxurious sun-dried tomato cream sauce infused with garlic, Parmesan, and fresh basil. It’s the kind of comforting pasta that feels restaurant-quality but is simple enough for a weeknight dinner.

Ingredients

8 ounces linguine pasta
1 pound shrimp, peeled and deveined
1 teaspoon Italian seasoning (shrimp)
1 teaspoon salt (shrimp)
½ teaspoon black pepper
1 tablespoon olive oil
3 tablespoons butter
3 teaspoons garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
1 cup sun-dried tomatoes, drained and chopped
⅓ cup fresh basil, chopped
1 teaspoon paprika
2 teaspoons Italian seasoning (sauce)
Salt and pepper to taste

Instructions

Cook linguine pasta according to package directions, drain, and set aside
Season shrimp with Italian seasoning, salt, and pepper
Heat olive oil in a large skillet over medium-high heat
Cook shrimp for 2–3 minutes per side until pink, then remove and set aside
In the same skillet, melt butter over medium heat
Add garlic and sauté for 30 seconds until fragrant
Whisk in flour and cook for 1 minute to form a roux
Slowly pour in chicken broth while whisking to avoid lumps
Add heavy cream and stir until sauce begins to thicken
Mix in Parmesan cheese until melted and smooth
Add sun-dried tomatoes, basil, paprika, Italian seasoning, salt, and pepper
Return shrimp and cooked pasta to the skillet
Toss everything together until well coated and heated through
Simmer for 3–4 minutes, then serve warm

Serving and Storage Tips

Serve with extra Parmesan and fresh basil on top for best flavor
Pair with garlic bread or a light green salad for a complete meal
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stove with a splash of cream or broth to loosen the sauce
Avoid freezing, as the cream sauce may separate

Variations

Chicken Marry Me Pasta: Replace shrimp with sliced grilled chicken breast
Spicy Version: Add red pepper flakes or cayenne for heat
Mushroom Lover’s Version: Add sautéed mushrooms for earthy flavor
Spinach Version: Stir in fresh spinach at the end for greens
Bacon Upgrade: Add crispy bacon bits for smoky richness
Seafood Mix: Combine shrimp with scallops or crab meat
Gluten-Free Version: Use gluten-free pasta and cornstarch instead of flour
Lighter Version: Replace heavy cream with half-and-half
Keto Version: Serve over zucchini noodles instead of pasta
Sun-Dried Tomato Boost: Add extra tomatoes for stronger tangy flavor
Cheese Blend Version: Mix Parmesan with Asiago or Romano
Lemon Twist: Add fresh lemon juice for brightness
Herb-Heavy Version: Add thyme and oregano for deeper flavor
Alfredo Style: Skip tomatoes and keep it a classic creamy Alfredo base
Cajun Version: Add Cajun seasoning for bold Southern spice

FAQs

1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking

2. Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich

3. What pasta works best?
Linguine, fettuccine, or spaghetti work well

4. Can I make it ahead?
Yes, but it’s best fresh for creamy texture

5. Why is my sauce grainy?
Cheese may have been added at too high heat

6. Can I skip sun-dried tomatoes?
Yes, but they add signature flavor

7. How do I prevent shrimp from becoming rubbery?
Cook just until pink and remove immediately

8. Can I make it vegetarian?
Yes, replace shrimp with mushrooms or tofu

9. Can I freeze leftovers?
Not recommended due to cream-based sauce separation

10. How can I thicken the sauce more?
Simmer longer or add a little extra Parmesan

Marry Me Shrimp with Pasta is a creamy, comforting, and flavor-rich dish that feels both elegant and easy. With tender shrimp, sun-dried tomatoes, fresh basil, and a silky Parmesan sauce, it’s perfect for busy weeknights or special dinners. Once you try it, it’s easy to see why it earns its “marry me” name.

Marry Me Shrimp Pasta

Author: Lusine Svetlana

Description

Instructions

Cook linguine pasta according to package directions, drain, and set aside
Season shrimp with Italian seasoning, salt, and pepper
Heat olive oil in a large skillet over medium-high heat
Cook shrimp for 2–3 minutes per side until pink, then remove and set aside
In the same skillet, melt butter over medium heat
Add garlic and sauté for 30 seconds until fragrant
Whisk in flour and cook for 1 minute to form a roux
Slowly pour in chicken broth while whisking to avoid lumps
Add heavy cream and stir until sauce begins to thicken
Mix in Parmesan cheese until melted and smooth
Add sun-dried tomatoes, basil, paprika, Italian seasoning, salt, and pepper
Return shrimp and cooked pasta to the skillet
Toss everything together until well coated and heated through
Simmer for 3–4 minutes, then serve warm

Notes

Serve with extra Parmesan and fresh basil on top for best flavor
Pair with garlic bread or a light green salad for a complete meal
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stove with a splash of cream or broth to loosen the sauce
Avoid freezing, as the cream sauce may separate