Creamy Marry Me Shrimp Pasta

Marry Me Shrimp Pasta is pure comfort food magic. With tender, perfectly seasoned shrimp nestled in a velvety sun-dried tomato cream sauce, this pasta is both impressive and surprisingly simple to pull off. The secret? A handful of pantry staples, some good-quality shrimp, and a skillet that does all the work for you.

Love More Shrimp Recipes? Try My Salt and Pepper Shrimp or this One Pan Shrimp Scampi Orzo next.

Why You’ll Love This Recipe

• Restaurant-worthy but weeknight-friendly — Ready in just 35 minutes with minimal cleanup
• That creamy, sun-dried tomato sauce — Rich, tangy, and absolutely swoon-worthy
• Perfectly seasoned shrimp — Smoked paprika and Italian herbs create layers of flavor
• Cozy and impressive — Feels special enough for date night, easy enough for Tuesday
• Customizable — Swap proteins, adjust the spice, or make it gluten-free with ease

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Ingredients You’ll Need

For the Shrimp:

• 1 lb extra-large shrimp, peeled and deveined (fresh or frozen and thawed)
• ½ tablespoon smoked paprika
• ¾ tablespoon Italian seasoning
• ¼ teaspoon black pepper
• ¾ teaspoon salt
• 1½ tablespoon oil from jar of sun-dried tomatoes (this adds SO much flavor)

For the Sauce & Pasta:

• 12 oz penne pasta (gluten-free or regular—your choice)
• 2 tablespoons butter
• 2 tablespoons minced onion
• 2 tablespoons minced garlic (about 4–5 cloves)
• ½ cup sun-dried tomatoes, diced (oil-packed work best)
• 2½ tablespoons tomato paste
• 1 tablespoon Italian seasoning
• ⅓ teaspoon sweet smoked paprika
• ½ teaspoon salt
• ¾ teaspoon dried basil
• 2 tablespoons all-purpose flour (or gluten-free 1:1 blend for thickening)
• 2 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 2 cups diced spinach (fresh or frozen and thawed)
• 1 cup grated Parmesan cheese (freshly grated melts better)
• Fresh basil, chopped, for garnish

Why These Ingredients Work

The shrimp get their gorgeous color and deep flavor from smoked paprika and Italian seasoning—a simple spice blend that transforms them from plain to phenomenal.

Using oil from the sun-dried tomato jar is a little trick that packs extra umami into every bite without any extra effort.

The sun-dried tomatoes themselves bring a sweet-tart brightness that cuts through the richness of the cream. Meanwhile, the tomato paste deepens the sauce with that concentrated tomato goodness we all crave.

Butter and garlic form the aromatic base, and the flour helps thicken everything into a silky, cling-to-the-pasta sauce.

Heavy cream makes it luxurious, while Parmesan adds nutty, salty depth. Fresh spinach sneaks in some color and nutrition without anyone noticing. It’s a perfectly balanced cast of ingredients, each playing its part.

Essential Tools and Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan (12-inch is ideal)
• Wooden spoon or silicone spatula
• Colander for draining pasta
• Mixing bowl for tossing shrimp with seasonings
• Measuring cups and spoons
• Chef’s knife and cutting board

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions, usually about 10–12 minutes.

Drain well and set aside. Don’t rinse the pasta; that starchy coating helps the sauce cling beautifully.

Step 2: Season the Shrimp

While the pasta cooks, toss your shrimp in a bowl with the smoked paprika, Italian seasoning, salt, and black pepper. Make sure each shrimp gets a good coating.

Step 3: Sear the Shrimp

Heat the sun-dried tomato oil in your large skillet over medium heat. Once it’s shimmering, add the seasoned shrimp in a single layer.

Cook for about 2 minutes per side, just until they turn pink, opaque, and curl into a gentle “C” shape. If they curl into a tight “O,” you’ve gone too far—they’ll be tough.

Remove the shrimp to a plate and don’t worry about any bits left in the pan; they’ll add flavor to the sauce.

Step 4: Build the Aromatic Base

In the same skillet (no need to wipe it out), melt the butter over medium-low heat.

Add the minced garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil.

Stir everything together and let it cook for about 2 minutes, until your kitchen smells absolutely incredible.

Step 5: Create the Creamy Sauce

Sprinkle the flour over the aromatic mixture and stir well to form a roux—it’ll look a little paste-like, and that’s perfect.

Slowly pour in the vegetable broth and heavy cream, stirring constantly to avoid lumps.

Add the diced spinach and let everything simmer gently for about 5 minutes. You’ll see the sauce begin to thicken and the spinach will wilt right into the sauce.

Step 6: Add the Parmesan

Once the sauce has thickened nicely, stir in the grated Parmesan cheese.

Keep stirring until it’s completely melted and the sauce is silky smooth. This is the moment when it all comes together.

Step 7: Combine Pasta and Shrimp

Add your drained pasta to the skillet and toss gently until every piece is coated in that gorgeous creamy sauce.

Then fold in the cooked shrimp, distributing them evenly throughout the dish.

Step 8: Garnish and Serve

Sprinkle with freshly chopped basil for a pop of color and fresh flavor. Serve immediately while it’s hot, creamy, and absolutely irresistible.

You Must Know

Keep your heat at medium-low when making the sauce—high heat can cause the cream to separate or curdle, and nobody wants that.

Also, shrimp cook incredibly fast, so watch them closely. The difference between perfectly tender and rubbery is just a minute or two.

When they curl into a “C” shape and turn opaque pink, they’re done. Pull them off the heat immediately.

Personal Secret: I always save about ½ cup of the pasta cooking water before draining. If your sauce seems too thick after combining everything, a splash of that starchy water will loosen it up and help it coat the pasta even better.

Pro Tips & Cooking Hacks

• Use freshly grated Parmesan — Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of smooth
• Don’t skip the sun-dried tomato oil — It’s loaded with flavor and makes the shrimp absolutely sing
• Pat shrimp dry before seasoning — This helps the spices stick and gives you a better sear
• Cook pasta 1 minute less than package directions — It’ll finish cooking in the sauce and won’t get mushy
• Taste and adjust — Everyone’s palate is different; add a pinch more salt, a squeeze of lemon, or extra Parmesan to make it your own
• Room temperature cream — Let your cream sit out for 10 minutes before adding to prevent temperature shock and curdling

Flavor Variations & Suggestions

If you want to lighten things up a bit, you can use half-and-half instead of heavy cream, though the sauce won’t be quite as rich and velvety.

For extra heat, add a pinch of red pepper flakes when you’re cooking the garlic and onion—it gives the dish a nice little kick without overwhelming the other flavors.

You could also swap the shrimp for chicken breast (cut into bite-sized pieces) or even scallops if you’re feeling fancy. A squeeze of fresh lemon juice right before serving brightens everything up and cuts through the richness beautifully.

And if you’re a mushroom lover, sautéed baby bellas would be a wonderful addition to the sauce. Feel free to make this recipe your own; it’s forgiving and flexible, just like the best comfort food should be.

Make-Ahead Options

You can prep some elements ahead to make dinner time even easier. The shrimp can be seasoned and stored in the fridge up to 4 hours before cooking.

You can also dice your sun-dried tomatoes, mince the garlic and onion, and measure out all your spices ahead of time—just store everything in separate small containers.

The sauce can be made up to a day ahead and refrigerated; just reheat it gently on the stove and add a splash of broth or cream if it’s thickened too much.

Cook the shrimp and pasta fresh when you’re ready to serve for the best texture. This isn’t a dish I’d recommend freezing because cream-based sauces tend to separate when thawed, but it keeps beautifully in the fridge for up to 3 days.

What to Serve With Marry Me Shrimp Pasta

This pasta is pretty rich and satisfying on its own, so I like to keep the sides simple and fresh.

A crisp green salad with a light lemon vinaigrette is perfect for cutting through the creaminess. Garlic bread or warm, crusty Italian bread is essential for sopping up every last drop of that incredible sauce—don’t skip it.

If you want to add a vegetable, roasted asparagus or blistered green beans would be lovely.

For wine, go with a crisp white like Pinot Grigio or Sauvignon Blanc, or even a light rosé. And for dessert? Something light and fruity like lemon sorbet or fresh berries with whipped cream keeps things balanced after such a decadent main course.

Allergy Information

This recipe contains shellfish (shrimp), dairy (butter, heavy cream, Parmesan), and gluten (pasta and flour, depending on what you use).

For a gluten-free version, simply use gluten-free penne and a gluten-free 1:1 flour blend—the recipe works exactly the same way.

If you’re dairy-free, you could try coconut cream in place of heavy cream and nutritional yeast instead of Parmesan, though the flavor will be different.

For a shellfish allergy, substitute chicken breast, firm white fish, or even chickpeas for a vegetarian option. Just adjust cooking times accordingly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, so when you reheat, add a splash of broth, cream, or even just water to loosen it back up.

Reheat gently on the stovetop over medium-low heat, stirring frequently, or microwave in 1-minute intervals, stirring between each.

I don’t recommend freezing this dish because cream-based sauces don’t hold up well in the freezer—they tend to separate and get grainy when thawed. This is a recipe best enjoyed fresh or within a few days of making it.

Questions I Get Asked A Lot

My sauce is too thick, what should I do?

Thin it out with a splash of pasta cooking water, vegetable broth, or even a little extra cream. Add a tablespoon at a time and stir until you reach your desired consistency.

Why is my Parmesan clumping in the sauce?

This usually happens if the heat is too high or if you’re using pre-shredded cheese. Lower the heat to medium-low and use freshly grated Parmesan for a smooth, creamy result.

Can I use regular pasta if I’m not gluten-free?

Of course! Regular penne works perfectly. The gluten-free option is just there for anyone who needs it—the recipe is flexible and delicious either way.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you, and if you added any special twists of your own.