The first time I made this Creamy Marry Me Shrimp Pasta, I knew I had something special on my hands. As someone who bakes and cooks daily, I’m always experimenting with new combinations, but this one stopped me in my tracks. The creamy, garlicky sauce clings beautifully to the pasta, and the shrimp bring a tender bite that turns this dish into something truly comforting—yet fancy enough to serve when you want to impress. Whether you’re cooking for family, friends, or even that someone special, this pasta hits all the right notes.
I still remember how my kitchen smelled while this was cooking—the rich aroma of garlic sizzling in butter, the savory hints from the broth, and that soft creaminess coming together so effortlessly. What I love most is how it tastes like a restaurant-quality meal, yet it’s incredibly simple to make at home. Even better, you don’t need a long list of ingredients or complicated techniques to pull it off.
Every time I serve this dish, it gets compliments. The shrimp stay juicy, and the creamy sauce is full of depth without being too heavy. It’s also one of those flexible recipes you can tweak to match your tastes. Want it spicier? Add a pinch of crushed red pepper. Prefer a little more texture? Toss in sun-dried tomatoes or spinach. There’s plenty of room to make it your own.
I find that dishes like this one make everyday meals feel more meaningful. It’s warm, flavorful, and has that cozy kind of richness we all crave now and then. I hope it becomes one of your go-to recipes too—whether you’re trying to win someone over or just treat yourself after a long day.
Ingredients:
-
8 oz (225 g) fettuccine or linguine pasta
-
1 lb (450 g) large shrimp, peeled and deveined
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
1/2 cup (120 ml) chicken broth
-
1 cup (240 ml) heavy cream
-
1/2 cup grated Parmesan cheese
-
1/4 tsp crushed red pepper flakes (optional)
-
1/2 tsp dried oregano
-
1/2 tsp dried basil
-
Salt and black pepper to taste
-
Fresh parsley for garnish (optional)
How to Make Creamy Marry Me Shrimp Pasta:
First, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once done, drain and set aside. To save time, you can cook the shrimp while the pasta boils. This way, everything comes together smoothly.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer, season lightly with salt and pepper, and cook for 2–3 minutes per side, or until the shrimp are pink and cooked through. Once done, remove them from the skillet and set aside on a plate.
In the same skillet, add a little more olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant. Be careful not to burn it. Now, pour in the chicken broth and let it simmer for 1–2 minutes, scraping any browned bits off the bottom of the pan to infuse the flavor into the sauce.
Lower the heat and stir in the heavy cream. Mix well to combine everything, then sprinkle in the Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes creamy and smooth. Add the crushed red pepper flakes, dried oregano, and basil. Adjust salt and pepper according to your taste.
Return the cooked shrimp to the skillet, then gently stir in the drained pasta. Toss everything together until the pasta is well coated with the creamy sauce and the shrimp are evenly distributed. Let it cook for another minute or two to warm everything through.
Just before serving, sprinkle with chopped fresh parsley for a pop of color and freshness. You can also add a little extra grated Parmesan on top if desired. Serve immediately for the best taste and texture.
How Long to Bake or Cook Marry Me Shrimp Pasta
Although this dish isn’t baked in the oven, timing plays a crucial role in getting it just right. The shrimp cooks quickly—usually within 5 to 6 minutes total. That’s why it’s best to keep an eye on them while cooking. Overcooked shrimp can become rubbery, so remove them from the heat as soon as they turn pink and opaque.
The pasta itself needs about 8 to 10 minutes to cook until al dente. You can boil it while preparing the sauce to save time. The creamy sauce comes together in less than 10 minutes, making this an ideal recipe when you want something quick and satisfying. Altogether, the whole dish takes about 25 minutes from start to finish.
How to Store Leftovers
If you have leftovers, don’t worry—this dish stores surprisingly well. Simply transfer the pasta and shrimp into an airtight container once cooled to room temperature. You can store it in the refrigerator for up to 3 days.
To reheat, place a portion in a skillet over low to medium heat. Add a splash of milk or cream to loosen the sauce, as it may thicken in the fridge. Stir occasionally until everything is warmed through. Alternatively, you can microwave it in short intervals, stirring in between for even heating. Just be cautious not to overheat the shrimp to avoid a chewy texture.
Freezing is not recommended for this recipe. The cream sauce can separate and lose its creamy texture after thawing. It’s best enjoyed fresh or within a few days of making.
Tips for Perfect Shrimp Pasta Every Time
Always start with high-quality, fresh or properly thawed shrimp. Pat them dry before cooking so they sear properly in the skillet. Use a large enough pan to avoid overcrowding, which can lead to steaming rather than searing.
Cook your pasta just until al dente. Since you’ll toss it with hot sauce afterward, it continues cooking slightly. This keeps it from becoming mushy.
When making the sauce, make sure your heat isn’t too high after adding the cream. Gentle heat helps the cheese melt smoothly and prevents it from curdling. Stir consistently while adding the cheese to keep the sauce silky and even.
Want to make the dish heartier? Toss in a handful of fresh spinach or a few sun-dried tomatoes during the final steps. These ingredients blend beautifully with the sauce and add color and texture.
Another good trick: save a bit of the pasta water before draining. If your sauce feels too thick when tossing everything together, adding a splash can help loosen it while keeping everything creamy and flavorful.
Lastly, serve it right away. Creamy shrimp pasta is at its best when hot, fresh, and full of that just-made aroma. Whether it’s a weeknight meal or a special dinner, this dish never fails to impress.
Print
Creamy Marry Me Shrimp Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Creamy Marry Me Shrimp Pasta is a delicious and indulgent meal that’s simple enough for a weeknight dinner but elegant enough to serve for a special occasion. Tender shrimp, rich creamy sauce, and perfectly cooked pasta come together in less than 30 minutes. It’s the kind of dish you’ll find yourself making over and over again.
Ingredients
-
8 oz (225 g) fettuccine or linguine pasta
-
1 lb (450 g) large shrimp, peeled and deveined
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
1/2 cup (120 ml) chicken broth
-
1 cup (240 ml) heavy cream
-
1/2 cup grated Parmesan cheese
-
1/4 tsp crushed red pepper flakes (optional)
-
1/2 tsp dried oregano
-
1/2 tsp dried basil
-
Salt and black pepper to taste
-
Fresh parsley for garnish (optional)
Instructions
-
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
-
Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side, until pink. Remove shrimp and set aside.
-
In the same skillet, add garlic and sauté for 30 seconds.
-
Pour in chicken broth and let it simmer for 1-2 minutes.
-
Add the heavy cream and Parmesan cheese. Stir to combine and create a smooth, creamy sauce.
-
Season with red pepper flakes, oregano, and basil. Adjust salt and pepper to taste.
-
Return shrimp to the skillet, and toss in the cooked pasta. Stir to combine, coating the pasta evenly with the creamy sauce.
-
Garnish with fresh parsley and serve immediately.
Notes
-
For extra flavor, try adding sun-dried tomatoes or spinach.
-
If you prefer a spicier dish, add more crushed red pepper flakes.
-
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Frequently Asked Questions (FAQ)
1. Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine or linguine is the traditional choice for creamy pasta dishes, you can use any pasta you prefer. Penne, rigatoni, or spaghetti would all work well. Just make sure to adjust the cooking time according to the pasta you choose to ensure it’s cooked to al dente perfection.
2. Can I make this recipe with frozen shrimp?
Yes, you can use frozen shrimp, but be sure to thaw them properly before cooking. To thaw shrimp, place them in a colander and run cold water over them for a few minutes. Alternatively, you can let them sit in the refrigerator overnight. After thawing, pat the shrimp dry with a paper towel to avoid excess moisture when cooking. This will help the shrimp sear nicely in the skillet.
3. Can I make this pasta dish ahead of time?
While this dish is best enjoyed fresh, you can make it ahead of time and store it in the fridge for up to 3 days. Just reheat it gently, either in a skillet with a little extra cream or in the microwave, adding a splash of milk if needed to bring the sauce back to a creamy consistency.
4. Can I add vegetables to this dish?
Yes, you can easily add vegetables to make the dish more vibrant and nutritious. Spinach, zucchini, sun-dried tomatoes, or even peas would all make great additions. If you’re adding spinach, toss it into the skillet during the last few minutes of cooking the sauce. If using zucchini or sun-dried tomatoes, add them when cooking the garlic so they have time to soften and blend with the flavors of the sauce.