Marry Me Shrimp Pasta

My kids have never liked shrimp. That is, until they tried this Marry Me shrimp pasta. Prior to this recipe, they’d tried it all—fried shrimp, shrimp scampi, grilled shrimp—but to no avail. So one night while I was making their favorite Marry Me chicken recipe, I decided to swap in shrimp for the chicken, hoping the dreamy sun-dried tomato cream sauce could help sway my kids’ taste buds. It was a smashing success!

If you’re new to Marry Me recipes, they’ve become a trendy type of recipe that usually features a robustly flavored sauce with sun-dried tomatoes, heavy cream and Parmesan. While chicken was the original protein choice, recipe variations using sausage, seafood and/or beef (like Marry Me pot roast) have started going viral as well.

The moral of the story: Whether you’re looking to woo your partner with a romantic dinner before popping the question or simply hoping to convert your kids into shellfish lovers, this Marry Me shrimp pasta recipe is guaranteed to please.

Marry Me Shrimp Pasta Ingredients

• Pasta: Penne is a classic choice for Marry Me recipes. That said, you can also use another pasta shape you enjoy. Cavatappi and rigatoni are two short-cut pasta shapes that would work well. Linguine, fettuccine or pappardelle would also be fantastic if you prefer longer tendrils of pasta. Orzo would offer an elegant twist.
• Shrimp: Large shrimp (sized at 21 to 30 shrimp per pound) help make this meal an impressive, marriage-worthy feast. However, you can opt for smaller shrimp, if desired. Additionally, you can either remove the tails before cooking or leave them on, depending on your preferences.
• Seasoning: A simple blend of salt, black pepper and Italian seasoning adds flavor to both the shrimp and the dreamy sauce.
• Roux: A combination of butter and flour makes a simple roux, which helps thicken the creamy sauce.
• Onions and garlic: For a milder, sweeter onion flavor, try using shallots. You can increase or decrease the amount of garlic to suit your tastes as well.
• Broth: You can use store-bought chicken broth or homemade chicken broth for this recipe. Vegetable broth works too!
• Sun-dried tomatoes: You can use sun-dried tomatoes packed in oil or in an airtight bag with this recipe. Sun-dried tomatoes in oil should be drained slightly to remove any excess oil.
• Tomato paste: A small amount of tomato paste boosts the tomato flavor and helps give the sauce a perfect pinkish hue.
• Dairy: A combination of heavy cream and milk helps thin the sauce and enrich it with fat, making it supremely creamy.
• Parmesan: No pasta is complete without a little Parm! You can splurge on Parmigiano-Reggiano or try a similar hard Italian cheese such as Romano or Asiago.
• Spinach: We love using fresh spinach because it doesn’t require thawing or draining. Give it a quick chop and toss it in. If you have access only to frozen spinach, that will work too. Just make sure to thaw it completely and drain it well to remove any excess water.
• Pasta water: Or, as we like to call it, liquid gold! Adding a small amount of pasta water to the recipe helps thin the sauce to the perfect consistency and helps it cling to the noodles and shrimp, thanks to the starch.
• Basil: This fresh herb is an optional garnish that offers a wonderful burst of herbaceous Italian flavor. You could also use fresh oregano or parsley.

Directions

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions. Drain, reserving 1/4 cup pasta water in a glass measuring cup. Set aside.

Step 2: Season and cook the shrimp

Meanwhile, season the shrimp with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 2 teaspoons of Italian seasoning. Melt 2 tablespoons of butter in a skillet over medium heat. Add the shrimp and cook, turning occasionally, until they are completely opaque, four to six minutes. Remove to a plate using a slotted spoon and tent with foil.

Editor’s Tip: Take care not to overcook the shrimp. You’ll know the shrimp are fully cooked once they turn pink and opaque and curl into a C shape.

Step 3: Start the sauce

Add the remaining butter and the minced onion to the skillet. Cook until softened, four to five minutes, then add the garlic and crushed red pepper flakes. Cook until fragrant, 30 seconds up to a minute. Sprinkle the flour into the pan, stirring to absorb the butter and form a roux. Cook for one to two minutes, until lightly browned.

Step 4: Thicken with broth and cream

Slowly add the chicken broth, whisking continuously to break up any lumps.

Add the sun-dried tomatoes and tomato paste along with the remaining salt, pepper and Italian seasoning. Reduce the heat to low.

Whisk in the heavy cream and milk. Stir in the Parmesan cheese. Once melted, add the spinach to the sauce and cook, stirring occasionally, until the spinach has wilted, two to three minutes.

Step 5: Toss cooked pasta and shrimp with sauce

Add the cooked pasta and 1/4 cup pasta water to the sauce, tossing to combine. Add the shrimp to the pan and cook until warmed through, one to two minutes. Garnish with additional Parmesan cheese and basil to serve.

Marry Me Shrimp Pasta Variations

• Swap the seafood: You don’t have to be married to shrimp to make this delicious recipe. Swap in jumbo seared sea scallops or try making Marry Me salmon.
• Try other dairy options: You can cut fat and calories by using half-and-half cream instead of heavy cream. The sauce will be thinner and a little less rich but still tasty.
• Add more veggies: Feel free to add more veggies to the Marry Me shrimp pasta recipe if desired. Broccoli florets, asparagus, mushrooms, sweet red bell pepper or zucchini slices would all work well in this recipe. Saute, steam or grill the veggies before tossing them into the finished pasta.
• Use a substitute starch: If you don’t wish to use pasta, this recipe can also be enjoyed over fluffy steamed white or brown rice, farro, quinoa or creamy mashed potatoes.
• Make it low-carb: Skip a starch and instead pair this recipe with zucchini noodles or cauliflower rice.

How to Store Marry Me Shrimp Pasta

Marry Me shrimp pasta should be stored in an airtight food storage container and kept refrigerated.

How long will Marry Me shrimp pasta last?

Store this Marry Me shrimp pasta recipe for up to three days.

What’s the best way to reheat Marry Me shrimp pasta?

Shrimp have the best taste and texture right after they’re cooked, since reheating them often leads to overcooking. For this reason, we recommend you reheat shrimp low and slow for the best results. Transfer the leftovers to a covered skillet over medium-low heat, with a splash of milk, water or broth to rehydrate the sauce, until heated through.

You can microwave Marry Me shrimp pasta too. Reheat it in a covered microwave-safe container in one-minute intervals, stirring after each until heated through. Using a lower power setting on your microwave can help preserve the shrimp’s texture.

Marry Me Shrimp Pasta Tips

What’s the best way to clean shrimp?

When making any recipe with shrimp, knowing how to clean them is the first step. To clean shrimp, begin by removing the head, legs and shell, then devein each shrimp (if desired). Next, give them a quick rinse in cool water to remove any debris or shell fragments.

What else can you serve with Marry Me shrimp pasta?

Complete your menu with a fresh garden salad or a side of roasted asparagus. Something light and green will offer a nice contrast to this comforting pasta recipe. We also suggest a batch of homemade breadsticks or garlic pull-apart bread for sopping up every last drop of sauce.

When your Marry Me dinner is over, don’t forget about the honeymoon: A slice of tiramisu or cannoli cheesecake makes the perfect sweet finale.