Let me tell you, this marry me shrimp pasta has all the cozy comfort food recipes energy you could ever want. I still remember the first time I made it—I had no idea something this simple could taste so rich. Creamy, garlicky, with just the right kick of spice, it’s the kind of pasta that makes people lean back in their chairs with that ‘yep, life is good’ look. We’ve all seen the famous keto marry me chicken recipe floating around online, maybe even watched a marry me chicken recipe video once or twice. And yes, crock pot marry me chicken recipe and even slow cooker marry me chicken recipe versions exist for folks who like to set and forget. But for me, shrimp pasta is where the magic really shines. Quick to cook, big flavor payoff, and a little fancier without trying too hard. When I make this for dinner, I serve it straight from the skillet because it feels more natural that way. Kitchen recipes like this remind me why I love cooking—because food doesn’t need to be complicated to feel special. And in my book, simple kitchen recipes that make people smile are the very best kind.

1) Key Takeaways
2) Easy Marry Me Shrimp Pasta Recipe
3) Ingredients for Marry Me Shrimp Pasta
4) How to Make Marry Me Shrimp Pasta
5) Tips for Making Marry Me Shrimp Pasta
6) Making Marry Me Shrimp Pasta Ahead of Time
7) Storing Leftover Marry Me Shrimp Pasta
8) Try these Main Course next!
9) Marry Me Shrimp Pasta
10) Nutrition

1) Key Takeaways

This shrimp pasta brings creamy, rich flavors with garlic, Parmesan, and sun dried tomatoes.
It is quick enough for a weeknight yet fancy enough for dinner guests.
Comfort food recipes don’t have to be heavy—shrimp makes it lighter but still satisfying.
You can swap pasta shapes or even use zoodles for a lower carb option.

2) Easy Marry Me Shrimp Pasta Recipe

I love meals that feel indulgent without requiring hours in the kitchen. This one fits that bill perfectly. Shrimp cooks so quickly that it almost feels unfair to how much flavor you get for the effort. When you stir them into a sauce that’s rich with cream, garlic, and Parmesan, you’ll understand why the phrase “marry me” stuck with this recipe. It’s not just food, it’s a promise of comfort food recipes you’ll want to make again.

Another reason I return to this dish is how flexible it is. Whether I grab linguine, fettuccine, or even spaghetti, the sauce hugs each strand. It also works with gluten free pasta if that’s what you keep in your pantry. Cooking doesn’t have to be complicated, and that’s what makes this a recipe for every level of home cook. It’s welcoming and kind of forgiving, like a good friend.

Honestly, I think of it as one of those kitchen recipes that you can bring out for a casual night or a candlelit dinner. It shifts depending on the mood you need it to set, and that’s something I really enjoy about food—it can adapt to your life as much as you adapt to it.

3) Ingredients for Marry Me Shrimp Pasta

Shrimp: Large shrimp make the dish impressive and meaty. I always peel and devein them before cooking to keep things neat and easy to eat.

Pasta: Linguine is my go-to, but I’ve swapped in penne or fettuccine before and it never disappoints. The important thing is to cook it until al dente so it doesn’t go mushy in the sauce.

Olive Oil: A couple tablespoons are all you need to sear the shrimp and give the garlic that golden, fragrant base.

Garlic: Four cloves minced into tiny pieces create a strong, savory foundation. Garlic belongs in this recipe, and I wouldn’t dare skip it.

Red Pepper Flakes: A small pinch brings just the right amount of heat. It’s not overwhelming but gives the sauce a lively kick.

Heavy Cream: Cream is what gives the sauce its silky texture. It clings to the pasta and makes each bite feel cozy.

Chicken Broth: Half a cup adds body without overpowering the shrimp or tomatoes. It keeps the sauce from being too thick.

Sun Dried Tomatoes: These give a tangy punch that cuts through the cream. Chopped into small pieces, they scatter throughout the sauce and surprise your taste buds.

Parmesan Cheese: Freshly grated Parmesan melts right into the cream. It makes the sauce salty, nutty, and delicious.

Italian Seasoning: A teaspoon ties the flavors together with herbs like basil and oregano. It saves time compared to measuring them all separately.

Fresh Basil: Chopped and sprinkled on top, basil brightens the dish and makes it look beautiful when served.

4) How to Make Marry Me Shrimp Pasta

Step 1. Boil a large pot of salted water and cook the pasta until al dente. Drain it, toss lightly with olive oil, and set it aside so it doesn’t clump.

Step 2. Heat olive oil in a skillet and add the shrimp. Cook for two or three minutes per side until they turn pink. Remove them quickly before they overcook.

Step 3. In the same skillet, add minced garlic and red pepper flakes. Sauté them until the garlic softens and smells wonderful.

Step 4. Pour in heavy cream and chicken broth. Stir gently and let it bubble a bit so the flavors mingle. Add sun dried tomatoes and Parmesan cheese.

Step 5. Sprinkle in Italian seasoning and let the sauce thicken slightly. It should coat the back of a spoon without being heavy.

Step 6. Return the shrimp to the skillet and toss them into the sauce. Season with salt and pepper until it tastes right to you.

Step 7. Add the pasta to the skillet. Toss until every strand is coated with sauce. Garnish with fresh basil and serve it warm.

5) Tips for Making Marry Me Shrimp Pasta

Salt your pasta water generously. Pasta tastes bland if you don’t season it from the start. This small step brings the whole dish up a notch. Think of it as the first layer of flavor in your comfort food recipes collection.

Use fresh shrimp if you can find it, but frozen shrimp works too. Just thaw it properly before cooking. I’ve learned that rushing the thaw makes shrimp watery, and nobody wants that in their sauce.

If the sauce feels too thick, splash in more chicken broth until it loosens. If it’s too thin, let it simmer gently for a minute or two. The sauce doesn’t need to be perfect, just tasty and balanced.

6) Making Marry Me Shrimp Pasta Ahead of Time

I often prepare parts of this recipe in advance when I know my evening will be busy. I cook the pasta a few hours ahead, drizzle it with oil, and keep it covered at room temperature. It holds up fine and saves me time later.

The sauce can also be made earlier in the day. Just keep it in a sealed container in the fridge. When reheating, warm it gently on the stove, and whisk in a splash of cream or broth to bring it back to life.

I don’t cook the shrimp ahead because they lose their texture if reheated too long. They’re best added fresh just before serving. That small step keeps the whole dish bright and satisfying.

7) Storing Leftover Marry Me Shrimp Pasta

I like storing leftovers in an airtight container. They last for up to three days in the fridge. The flavor deepens, but the pasta softens a bit. That doesn’t bother me—it still makes a quick lunch the next day.

When reheating, I warm it in a skillet with a splash of cream or broth. Microwaves work too, but I stir halfway through so the sauce doesn’t separate. It tastes close to fresh when treated with a little care.

If you’re planning to freeze, I recommend freezing only the sauce without pasta. Cook fresh pasta when you’re ready to eat. This way, the dish keeps its texture and flavor intact.

8) Try these Main Course next!

9) Marry Me Shrimp Pasta