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Marry Me Shrimp Pasta Recipe

The first time I made this Marry Me Shrimp Pasta Recipe, I was trying to impress my now-husband. I was so nervous I accidentally used way too much red pepper flake. We were both sweating and chugging water through the whole meal. He still asked me to marry him, so I guess the name is accurate, but man, that was a spicy mistake I’ll never forget.

Recipe Card

Recipe Title	Marry Me Shrimp Pasta Recipe
Servings	4
Prep Time	15 minutes
Cooking Time	20 minutes
Calories	Approx. 580

Ingredients

• 12 ounces fettuccine or linguine
• 1.5 pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sundried tomatoes in oil, chopped
• 1 cup freshly grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flake (or less!)
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste

Let’s talk about the shrimp. I’ve used frozen so many times and forgotten to thaw it. I ended up running warm water over the bag and they got all mushy. Now I just plan ahead and thaw them in the fridge overnight. It makes a huge difference, trust me.

Directions

1. Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve about a cup of pasta water before draining.
2. While the pasta cooks, pat the shrimp dry and season with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Don’t crowd the pan! Remove the shrimp and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Add the garlic and red pepper flake, cooking for just 30 seconds until fragrant. Don’t let the garlic burn!
5. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits from the bottom.
6. Stir in the heavy cream, sundried tomatoes, and Italian seasoning. Let it simmer for 3-4 minutes until it starts to thicken slightly.
7. Reduce the heat to low and gradually whisk in the parmesan cheese until it’s melted and the sauce is smooth.
8. Add the cooked pasta and shrimp back to the skillet, tossing everything to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it’s the consistency you like.
9. Stir in the fresh basil and give it one final toss. Taste and adjust seasoning with more salt or pepper if needed.
10. Serve immediately with extra parmesan cheese on top.

The step where you add the cheese is where I’ve messed up the most. I used to just dump it all in and it would clump up into a weird, stringy mess. A friend told me to take the skillet off the heat and add the cheese slowly, whisking constantly. It was a total game-changer for a smooth sauce.

I love this dish because it feels fancy but it’s really an easy dinner. The first time I made it for my family, my kid, who usually only eats plain noodles, actually tried a shrimp. It’s now a true family favorite, which is a miracle in our house.

The leftovers are actually pretty great, too. The sauce soaks into the pasta a bit more, but a little splash of cream or broth when you reheat it brings it right back to life. It’s my go-to for a comfort food meal prep lunch.

If I were to change one thing, I’d maybe try a healthier swap for the heavy cream sometimes, like half-and-half. I tried it once with whole milk and it was just too thin, so I’m still experimenting. It’s a work in progress!

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
580	48g	28g	35g

Okay, so the nutrition isn’t exactly diet food, I know. I’ve tried to make it lighter by using half the cream and adding more broth, and it was still pretty good. For my gluten-free friends, just use your favorite GF pasta and it works perfectly. It’s all about balance, right?

Ingredient Swaps

Ingredient	Substitution
Heavy Cream	Half-and-half or whole milk (sauce will be thinner)
Chicken Broth	Vegetable broth
Shrimp	Chicken breast, cut into small pieces
Sundried Tomatoes	Roasted red peppers
Fettuccine	Any long pasta you have on hand

I used chicken once when my sister, who hates seafood, was coming over. It worked great, just make sure to cook the chicken all the way through before setting it aside. The roasted red peppers instead of sundried tomatoes was a fail for me though, it made the sauce a little too sweet and lost that tangy punch.

Tips

• Don’t forget to salt your pasta water! It should taste like the sea.
• Always reserve some pasta water before you drain. It’s liquid gold for fixing a too-thick sauce.
• Grate your own parmesan. The pre-shredded stuff has anti-caking agents that can make your sauce grainy.
• Pat your shrimp dry. If they’re wet, they’ll steam instead of getting a nice sear.

The pasta water tip I learned the hard way. I had a beautiful sauce that instantly thickened into paste when I added the pasta. I had no reserved water to thin it out. We ate a very thick, very sticky pasta that night. Now I always put a mug right next to the colander so I don’t forget.

FAQ

Can I make this ahead of time?

You can, but the sauce can separate a bit when reheated. I’d make the sauce and cook the shrimp and pasta, but keep them separate until you’re ready to serve. Then just combine and heat it all through in the skillet.

My sauce broke and looks oily, what do I do?

Oh I’ve been there! It usually means the heat was too high when you added the cream or cheese. Take it off the heat and whisk in a tablespoon of cold butter or a splash of that reserved pasta water. It should help bring it back together.

Is it really that spicy?

It doesn’t have to be! The red pepper flake is totally to taste. I use a half teaspoon for a little warmth, but you can use a quarter teaspoon or even leave it out completely if you’re sensitive to spice. My husband still teases me about that first fiery batch.

That’s everything I know about making Marry Me Shrimp Pasta Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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