Name: Marry Me Shrimp Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb. large shrimp, peeled, deveined, tails removed; Kosher salt, to taste; Freshly ground black pepper, to taste; 16 oz. rigatoni or penne pasta; 1 c. drained sun-dried tomatoes packed in oil, sliced; 4 Tbsp. tomato oil, divided; 4 garlic cloves, finely chopped; 2 tbsp. tomato paste; 1/4 tsp. crushed red pepper flakes; 2 c. low-sodium chicken broth; 1 c. heavy cream; 1 tsp. Italian seasoning; 1 (5-oz.) pkg. baby spinach; 1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving; Torn fresh basil, for serving

If you’re craving a dish that’s creamy, flavorful, and downright indulgent, you have to try my Marry Me Shrimp Pasta Recipe. Seriously, it’s one of those recipes I love to pull out when I want to impress or just treat myself and my family to something special. The rich sun-dried tomato cream sauce paired with tender shrimp and a hint of spice makes it feel like a restaurant-quality meal without the fuss. Stick around, and I’ll walk you through everything to make sure your pasta turns out perfectly every time.

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Why You’ll Love This Recipe

Effortlessly Elegant: This dish looks and tastes like a special occasion meal but comes together in under 30 minutes.
Flavor Packed: The sun-dried tomato cream sauce gives such a rich, tangy depth that the shrimp just soak right up.
Versatile & Customizable: You can easily swap the rigatoni for your favorite pasta or add extra veggies to your liking.
Family Favorite: My crew asks for this recipe again and again — it’s truly a crowd-pleaser.

The dish shows rigatoni pasta mixed with creamy orange-colored sauce, with visible pieces of cooked shrimp and wilted dark green spinach leaves spread evenly throughout. Small bits of sun-dried tomatoes and grated white cheese are sprinkled on top. The pasta and shrimp have a smooth, slightly shiny texture, while the spinach adds contrast with its soft, leafy texture. The food is served in a white bowl placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Marry Me Shrimp Pasta, Shrimp Pasta with Sun-Dried Tomato Cream, Easy Seafood Pasta, Elegant Shrimp Pasta Recipe, Creamy Shrimp Pasta Dish

Ingredients You’ll Need

The magic in this Marry Me Shrimp Pasta Recipe comes from combining sun-dried tomatoes with a creamy, savory sauce that’s loaded with fresh shrimp and spinach. When shopping, try to grab oil-packed sun-dried tomatoes—they bring that extra richness and flavor to the sauce.

Flat lay of plump large shrimp, vibrant sun-dried tomatoes sliced with glossy tomato oil, fresh baby spinach leaves, finely chopped garlic cloves, a small pile of rigatoni pasta, a spoonful of rich red tomato paste, grated Parmesan cheese mounded in a neat heap, and fresh torn basil leaves scattered gently, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Marry Me Shrimp Pasta, Shrimp Pasta with Sun-Dried Tomato Cream, Easy Seafood Pasta, Elegant Shrimp Pasta Recipe, Creamy Shrimp Pasta Dish

Sun-dried tomatoes: Go for the kind packed in oil for the best flavor and texture—they soften perfectly in the sauce.
Tomato oil: Don’t toss this! It’s liquid gold that boosts the sauce’s richness and helps cook the shrimp.
Large shrimp: Fresh or thawed frozen; peeled and deveined shrimp work best for quick, even cooking.
Kosher salt and black pepper: Essential for seasoning both the shrimp and the sauce to perfection.
Rigatoni or penne pasta: These shapes hold the sauce beautifully, but feel free to use your favorite pasta type.
Garlic cloves: Freshly minced garlic adds that perfect punch of aroma and warmth.
Tomato paste: Helps deepen the tomato flavor and gives the sauce a lovely color.
Crushed red pepper flakes: Just a pinch adds a subtle heat that complements the shrimp perfectly.
Low-sodium chicken broth: Adds depth without overwhelming the creaminess.
Heavy cream: The star ingredient for that luxuriously silky sauce.
Italian seasoning: A blend of herbs that tie the flavors together effortlessly.
Baby spinach: Adds freshness and nutrition, wilting nicely into the sauce.
Parmesan cheese: Finely grated for melting into the sauce and for topping your finished dish.
Fresh basil: Torn on top just before serving for a fragrant, bright finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making a recipe your own, especially one as flexible as this Marry Me Shrimp Pasta Recipe. Over time, I’ve tried a few tweaks that keep it exciting—feel free to experiment and find your perfect combo.

Protein swap: I once tried scallops instead of shrimp and loved how they soaked up the sauce while adding a buttery texture.
Veggie boost: Adding sautéed mushrooms or cherry tomatoes adds a fresh dimension and gives extra color.
Low-carb option: Swap the pasta for zucchini noodles if you’re watching carbs; the sauce clings surprisingly well.
Mild heat: If you’re sensitive to spice, reduce or omit the red pepper flakes; alternatively, add a dash of smoked paprika for warmth without fire.

How to Make Marry Me Shrimp Pasta Recipe

Step 1: Cook the Shrimp to Perfect Pink

Heat 2 tablespoons of the tomato oil in a large, heavy skillet over medium-high heat. Season the shrimp with salt and freshly ground black pepper. Once your oil is shimmering, add the shrimp and cook, stirring occasionally, until they turn pink and opaque—this usually takes about 3 minutes. Don’t overcook; shrimp get rubbery when left too long. Once done, transfer them to a bowl and set aside.

Step 2: Cook Your Pasta Just Right

While the shrimp cook, bring a large pot of salted water to a boil and cook 16 ounces of rigatoni or penne until al dente, following package instructions. Al dente is key here because the pasta will finish cooking in the sauce later. Drain and set aside, reserving a bit of pasta water if you like for thinning the sauce later.

Step 3: Build the Sun-Dried Tomato Cream Sauce

Using the same skillet, lower the heat to medium and add the remaining 2 tablespoons of tomato oil. Toss in the finely chopped garlic, tomato paste, and crushed red pepper flakes. Stir constantly for about a minute until the tomato paste deepens in color—this little step adds depth and brings out a smoky richness.

Next, add the sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Scrape up any browned bits from the bottom of the pan as you bring the mixture to a gentle simmer. Let the sauce reduce slightly, stirring occasionally, for about 5 minutes. Then stir in the baby spinach and cook until just wilted—about 1 to 2 minutes.

Step 4: Combine Pasta, Shrimp, and Cheese

Add your cooked pasta, shrimp, and grated Parmesan cheese directly into the skillet with the sauce. Stir everything gently but thoroughly until the pasta is well-coated and the sauce turns glossy. Taste and adjust seasoning with salt and pepper as needed. Turn off the heat, cover the skillet, and let it sit for 2 to 3 minutes—the residual heat melds all the flavors together beautifully.

Step 5: Serve Up and Garnish

Give everything one last gentle stir before plating. Divide the pasta and shrimp among serving bowls. For that final touch, top with torn fresh basil leaves and a sprinkle of extra Parmesan cheese right before serving. You’ll see how this simple garnish lifts the dish with fresh aroma and a pop of color.

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Pro Tips for Making Marry Me Shrimp Pasta Recipe

Don’t Overcook Shrimp: They cook fast—keep an eye on that pink glow and take them off the heat promptly.
Use Tomato Oil Wisely: That oil is packed with flavor—don’t drain it away with your sun-dried tomatoes.
Let the Sauce Rest: Sitting covered after mixing helps thicken the sauce and deepen the flavors.
Season Gradually: Add salt and pepper carefully after adding cream and cheese since they bring saltiness too.

How to Serve Marry Me Shrimp Pasta Recipe

The dish is a bowl of rigatoni pasta mixed with cooked shrimp and spinach, all covered in a creamy orange sauce. The rigatoni is tubular with ridges, light yellow with the sauce coating them. The shrimp are plump and pale pink, scattered evenly throughout the pasta. The fresh green spinach leaves add color and texture, some folded into the pasta. Small pieces of what looks like sundried tomatoes are mixed in, giving a reddish contrast. The dish is sprinkled with a light layer of grated cheese on top. A woman's hand holding a silver fork lifts some pasta and spinach above the bowl. The bowl is white with a thin brown rim, resting on a white marbled surface with a blue background. Photo taken with an iphone --ar 2:3 --v 7 - Marry Me Shrimp Pasta, Shrimp Pasta with Sun-Dried Tomato Cream, Easy Seafood Pasta, Elegant Shrimp Pasta Recipe, Creamy Shrimp Pasta Dish

Garnishes

I always finish this pasta with torn fresh basil and an extra sprinkle of Parmesan cheese right before serving. The fresh herbs brighten the dish and the cheese adds a melty, savory boost. Sometimes I also add a crack of fresh black pepper on top—it’s those little details that make it feel gourmet at home.

Side Dishes

I love pairing this hearty pasta with a simple green salad dressed with lemon vinaigrette or some garlic roasted asparagus. A crusty loaf of bread is a must-have for soaking up the luscious sauce—you’ll want every last drop!

Creative Ways to Present

Once, for a small dinner party, I served this pasta in individual deep bowls and added a slight drizzle of chili oil on top for a pop of color and flavor. You can also garnish with edible flowers or microgreens for an extra special touch that wows guests without extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover Marry Me Shrimp Pasta keeps wonderfully in an airtight container in the fridge for up to 2 days. Because shrimp can get rubbery over time, I usually store the pasta and shrimp together but reheat gently to preserve texture.

Freezing

Freezing this pasta isn’t my favorite option since cream-based sauces can sometimes separate when thawed, and shrimp texture changes. But if you must, freeze before adding the cheese and shrimp, then add them fresh when reheating.

Reheating

I reheat leftovers gently on the stove with a splash of chicken broth or cream to loosen the sauce. Heat it over low-medium heat, stirring frequently until warmed through—this helps keep the shrimp tender and sauce smooth.

FAQs

Can I use frozen shrimp for this Marry Me Shrimp Pasta Recipe?

Absolutely! Just be sure to thaw them completely before cooking, and pat them dry to avoid excess water in the pan. This helps you get that nice sear and keeps the sauce from getting watery.
What’s the best pasta to use in this recipe?

I recommend rigatoni or penne because their tubular shape holds the creamy sauce beautifully, but feel free to use farfalle, fusilli, or even spaghetti based on your preference.
Is there a way to make this recipe dairy-free?

Yes! You can substitute the heavy cream with full-fat coconut milk and use dairy-free Parmesan alternatives. Just expect a slight change in flavor, but it’ll still be creamy and delicious.
How spicy is this pasta?

The crushed red pepper flakes add a gentle heat that complements the richness; it’s not overwhelmingly spicy. You can adjust the amount or omit it altogether depending on your heat tolerance.
Can I prep this recipe ahead of time?

You can prep the sauce and shrimp a few hours in advance and refrigerate separately. When ready, gently reheat the sauce and shrimp, then toss with freshly cooked pasta for best texture.

Final Thoughts

This Marry Me Shrimp Pasta Recipe is one of those meals that feels special but is surprisingly simple. I love how the creamy, tangy, spicy, and fresh elements come together in perfect harmony, making it a dinner you’ll want to make repeatedly. Whether you’re cooking for date night, family dinner, or just treating yourself, I’m confident this recipe will quickly become a favorite in your kitchen too—give it a try and enjoy every luscious bite!