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Juicy shrimp and a creamy garlic tomato sauce are the ultimate pairing in this marry me shrimp pasta recipe! It’s so simple to make for a gorgeous weeknight meal.

You may also like my Quick and Easy Shrimp Scampi or Easy Shrimp Alfredo next.

a bowl of marry me shrimp pasta with a fork

Why you’ll love it

Freshly grated parmesan, herbs, garlic, white wine, and rich tomatoes just say ideal marriage of everyday ingredients. The cream sauce in this marry me shrimp pasta ties everything together in a harmonious union. It’s based on my beloved Marry Me Chicken recipe!

This 30-minute shrimp pasta is an easy, elegant meal that’s perfect for company or that special someone in your life. Rumor has it that the marry me sauce is so tasty, it’ll put a ring on it! Even if it doesn’t, you can’t go wrong with plump, sweet shrimp in a creamy sauce.

What you’ll need

  • Pasta – I like penne since the sauce nicely coats it
  • Butter and flour – a quick roux to thicken the sauce
  • Garlic – the savory key to my heart
  • Tomato paste and sun-dried tomatoes – for deep, concentrated tomato flavor
  • White wine – it’s an important component, so choose one you’d enjoy drinking (not cooking wine), e.g. sauvignon blanc or pinot grigio. Chicken broth also works instead.
  • Heavy cream – it makes the sauce velvety
  • Oregano and fresh basil – for a pop of herby flavor and brightness
  • Red pepper flakes – they’re a flavor enhancer that add a layer of warmth without making it spicy
  • Shrimp – I use 31-40/pound count frozen raw shrimp
  • Parmesan – grate it fresh from a block for best results
ingredients for marry me shrimp pasta in prep bowls

Helpful tips

  • I recommend buying raw shrimp vs. pre-cooked ones since they cook really quickly, and it’s very easy to overcook already cooked shrimp.
  • Frozen shrimp are actually much fresher than the thawed shrimp at your grocery store seafood counter.

How to make marry me shrimp pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making a roux in a skillet and then adding wine, tomato paste, and garlic

Boil the pasta until al dente. Meanwhile, melt the butter in a skillet, then mix in the flour to make a roux. Stir in the garlic, tomato paste, and white wine, letting it bubble for a minute.

whisking cream into marry me sauce in a skillet and adding shrimp

Pour in the cream, then add the sun-dried tomatoes, oregano, crushed red pepper, and shrimp. Let it simmer until reduced somewhat and the shrimp are cooked through.

adding parmesan and basil to a skillet with marry me sauce and tossing with pasta

Stir in the parmesan and basil. Remove the pan from the heat. Taste, and season with salt & pepper as needed. Toss with the drained pasta, and top with more cheese if desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • I propose that you try this as written the first time since it’s been thoroughly tested. I especially don’t recommend substituting the cream for something lower fat, or it’s very likely to curdle and won’t taste as intended.
  • You could omit the shrimp to make it completely meatless, or try my Marry Me Chicken Pasta if you’re craving chicken instead.
  • Use whatever shape of pasta you’ve got in stock!

What to serve with marry me shrimp pasta

Leftovers and storage

  • Store leftover shrimp pasta for 2-3 days in the fridge in an airtight container.
  • Reheat slowly over a low heat, taking care to not overcook the shrimp.
  • I don’t recommend freezing since the sauce may change texture and the shrimp can get rubbery when thawed and reheated.
closeup of a skillet with marry me shrimp pasta

If you made this shrimp pasta with a creamy tomato sauce, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.

a bowl of marry me shrimp pasta with a fork
5 from 2 votes

Marry Me Shrimp Pasta

Juicy shrimp and a creamy garlic tomato sauce are the ultimate pairing in this marry me shrimp pasta recipe! It's so simple to make for a gorgeous weeknight meal.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 8 ounces uncooked pasta
  • 2 tablespoons butter
  • 1/2 tablespoon flour
  • 3-4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1/3 cup dry white wine or chicken broth
  • 1 cup heavy/whipping cream
  • 1/3 cup sun-dried tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, can remove tails
  • 1/3 cup freshly grated parmesan cheese + more for serving
  • 1 small handful fresh basil torn/chopped
  • Salt & pepper to taste

Instructions 

  • Boil a salted pot of water for the pasta and cook it al dente according to package instructions.
  • When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, add the flour in and cook for about a minute, stirring often.
  • Add in the garlic, tomato paste, and wine. Give it a stir and let it bubble for about one minute.
  • Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and shrimp, and cook it for about 5 minutes, until the shrimp are cooked and the sauce thickens a bit.
  • Stir in the parmesan and basil and take the skillet off the heat. Season with salt & pepper as needed.
  • Add the drained pasta to the skillet and toss until coated. Serve immediately with more parmesan if desired.

Notes

  • I wouldn’t sub the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the tomato in the sauce is likely to curdle the sauce, and it may not thicken up the same as cream.

Nutrition

Calories: 647kcal, Carbohydrates: 53g, Protein: 36g, Fat: 31g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 272mg, Sodium: 390mg, Potassium: 892mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1.383IU, Vitamin C: 6mg, Calcium: 225mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! Iโ€™m Natasha.

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5 from 2 votes

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4 Comments

  1. Marlen M says:

    5 stars
    Oh my this recipe is DELICIOUS! I love shrimp and sun dried tomatoes! Recipe was easy to make and we ate the pasta with your cheese garlic bread which is amazing.

    1. Natasha says:

      I love that!! ๐Ÿ˜€ Thank you!

  2. Carol says:

    5 stars
    I made this last night and OMG, I was so in love with the taste. I have a love of anything shrimp and put in sundtied tomatoes you have me hooked. The only ingredient I change was the cream, I used fat free half and half, the flavor and creaminess was perfect. I will definitely be making again.

    1. Natasha says:

      Thank you, Carol!! ๐Ÿ˜€