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Marry Me Shrimp Pasta Recipe for Date Night

Name: Marry Me Shrimp Pasta Recipe for Date Night
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb large shrimp, peeled and deveined; 8 oz fettuccine (or any pasta you like); 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup heavy cream; 1/4 cup grated Parmesan; 2 tbsp butter; 1 tbsp olive oil; 1 tsp red pepper flakes (optional); Salt and pepper to taste; Fresh basil for garnish

The first time I made Marry Me Shrimp Pasta, I was so nervous. It was our anniversary, and I wanted to impress my partner with something fancy but not too complicated. I accidentally burned the garlic, and the kitchen smelled like a campfire for hours. But you know what? My partner still loved it—said the smoky flavor was “unique.” Now, it’s our go-to date night dish, and I’ve finally figured out how not to set off the smoke alarm.

Recipe Card

Recipe Title	Marry Me Shrimp Pasta Recipe for Date Night
Servings	4
Prep Time	15 mins
Cooking Time	20 mins
Calories	450 per serving

Ingredients

1 lb large shrimp, peeled and deveined
8 oz fettuccine (or any pasta you like)
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan
2 tbsp butter
1 tbsp olive oil
1 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil for garnish

The shrimp is the star here—don’t skimp on quality. I once bought frozen shrimp on sale, and they turned out rubbery. Lesson learned: fresh or high-quality frozen only. The sun-dried tomatoes add a sweet tang, but if you’re in a pinch, roasted red peppers work too (just don’t tell my Italian grandma).

Directions

Cook pasta according to package instructions. Save 1/2 cup pasta water before draining.
Heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant (don’t burn it like I did!).
Add shrimp, season with salt and pepper, and cook until pink (about 2–3 mins per side). Remove shrimp and set aside.
In the same skillet, add sun-dried tomatoes and heavy cream. Stir in Parmesan until melted.
Add cooked pasta and shrimp back to the skillet. Toss everything together, adding pasta water as needed to thin the sauce.
Garnish with fresh basil and extra Parmesan. Serve immediately.

The biggest mistake I made was overcooking the shrimp. They went from perfect to rubbery in seconds. Now I pull them off the heat as soon as they turn pink. Also, that pasta water is gold—don’t forget to save it! I’ve had to use regular water in a pinch, and the sauce just wasn’t the same.

This dish is my comfort food with a fancy twist. It’s rich, creamy, and feels special without being fussy. Leftovers? Yes, please—just add a splash of cream when reheating. And if you’re feeling fancy, a squeeze of lemon at the end brightens everything up.

Next time, I might try adding spinach for some greens. Or maybe mushrooms for extra umami. But honestly, it’s pretty perfect as is. Just don’t forget the bread for soaking up that sauce—trust me on this one.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
450	35g	22g	28g

I was surprised how balanced this dish is—shrimp packs a protein punch, and the cream isn’t as heavy as you’d think. For a lighter version, swap half the cream for chicken broth. It’s still creamy but less indulgent. Gluten-free pasta works great here too!

Ingredient Swaps

Ingredient	Substitution
Heavy cream	Half-and-half or coconut milk
Sun-dried tomatoes	Roasted red peppers
Fettuccine	Linguine or spaghetti
Shrimp	Chicken or scallops

I tried coconut milk once for a dairy-free version, and it was surprisingly good—just a hint of sweetness. Chicken works in a pinch, but it’s not as romantic. And linguine is basically fettuccine’s twin, so no one will notice the swap.

Tips

Don’t crowd the shrimp—cook in batches if needed. Otherwise, they steam instead of sear.
Undercook the pasta by 1 minute—it’ll finish cooking in the sauce.
Taste as you go! The sauce might need more salt or a pinch of sugar to balance the tomatoes.

I learned the hard way about crowding the shrimp. One time, I dumped them all in at once, and they turned into sad, soggy little lumps. Now I take my time, and it’s worth it. Also, undercooking pasta felt wrong at first, but it’s the secret to perfect texture.

FAQ

Can I make this ahead of time?
Sort of. The sauce reheats okay, but the shrimp can get tough. If you’re meal prepping, cook the shrimp fresh and just reheat the rest.

What wine pairs well with this?
A crisp Pinot Grigio or buttery Chardonnay works great. I once used a $5 bottle from the gas station, and… let’s just say splurge a little for date night.

Why is it called “Marry Me” Shrimp Pasta?
Supposedly, it’s so good it’ll make someone propose. My partner just said, “Can you make this again next week?” Close enough.

That’s everything I know about making Marry Me Shrimp Pasta for date night! Hope you give it a try. And if you mess it up, you’re in good company—I still burn the garlic sometimes.