This Marry Me Shrimp Pasta is seriously life-changing. Made it last weekend and my boyfriend couldn’t stop raving about it! There’s a reason they call it “Marry Me” pasta – it’s the kinda dish that makes someone wanna put a ring on it. The combo of juicy shrimp, al dente pasta and that incredible sauce is just chef’s kiss. If you’ve been looking for that perfect special occasion dinner that’s actually super easy, keep reading bc I’m gonna share all my secrets!
Why You’ll Love This Marry Me Shrimp Pasta
Tired of complicated recipes that take forever? This Marry Me Shrimp Pasta solves that prob right away. Takes like 30 mins tops but tastes like you spent all day in the kitchen.
I first made this for my sister when she was going through a tough breakup. She literally texted me the next day asking for the recipe so she could make it for a date that weekend! That’s how good this is.
What’s awesome is you can customize it based on what you’ve got in the fridge. No shrimp? Use chicken. Want it spicier? Add more red pepper. It’s basically impossible to mess up.
Now let’s get into how to make the best homemade Marry Me Shrimp Pasta ever!
Ingredients for Marry Me Shrimp Pasta
For the Pasta
- 16 oz linguine or fettuccine: use whatever pasta you’ve got, but thicker noodles hold up better with this sauce
- Salt for pasta water: don’t skimp, it should taste like sea water
- 2 tbsp olive oil: extra virgin gives best flavor but regular works too
For the Shrimp
- 1.5 pounds large shrimp: peeled and deveined saves time, but shell-on adds more flavor if you’re not in a rush
- 3 tbsp butter: salted or unsalted both work, just adjust your seasoning later
- 4 cloves garlic: fresh is way better than pre-minced for this recipe
- 1/2 tsp red pepper flakes: adjust based on how spicy you like things
For the Sauce
- 1 cup heavy cream: half and half works in a pinch but won’t be as rich
- 1/2 cup white wine: nothing fancy needed, just something you’d drink
- 1 cup grated parmesan: please use real parm not the shelf-stable kind
- Zest and juice of 1 lemon: adds brightness that cuts through the richness
- 1/4 cup fresh basil: roughly chopped or torn
- Salt and black pepper to taste
If you’re gluten-free, use GF pasta. If you’re dairy-free, coconut cream can work but will change the flavor profile a bit.
How to Make Marry Me Shrimp Pasta
Step 1: Prep Everything
- Fill a large pot with water and bring to boil
- While waiting, prep your shrimp and chop garlic
- Get all ingredients measured and ready to go (makes the process way easier)
Step 2: Cook the Pasta
- When water’s boiling, add plenty of salt (like 1-2 tbsp)
- Add pasta and cook 1-2 minutes less than package directions
- Before draining, reserve 1 cup of pasta water (super important!)
- Drain pasta but don’t rinse it
Step 3: Cook the Shrimp
- While pasta’s cooking, heat large skillet over medium-high heat
- Add 2 tbsp butter and let it melt
- Add shrimp in single layer (don’t crowd the pan)
- Cook 2 mins per side until just pink and starting to curl
- Remove shrimp to a plate
Step 4: Make the Sauce
- In same pan, add remaining butter and garlic
- Cook for 30 secs until fragrant but not brown
- Add red pepper flakes and stir
- Pour in white wine and scrape bottom of pan to get all the flavor bits
- Let simmer 2 mins until slightly reduced
- Add heavy cream and bring to gentle simmer for 3-4 mins
- Stir in parmesan gradually until melted and smooth
- If sauce seems too thick, add some reserved pasta water
Step 5: Combine Everything
- Add cooked pasta to sauce and toss to coat
- Add shrimp back in along with lemon zest and juice
- Toss everything together and let cook 1-2 mins until pasta absorbs some sauce
- Taste and add salt/pepper as needed
- Remove from heat and sprinkle with fresh basil
Your Marry Me Shrimp Pasta is ready! Serve immediately while it’s hot and creamy.
Marry Me Shrimp Pasta Variations
Spicy Marry Me Shrimp Pasta
Double the red pepper flakes and add 1 tbsp cajun seasoning to the shrimp before cooking.
Veggie-Loaded Version
Add 1 cup cherry tomatoes (halved) and 2 cups baby spinach when you add the shrimp back to the pan.
Lobster Marry Me Pasta
Replace shrimp with lobster meat for an even more luxurious special occasion dish.
Lemon Garlic Marry Me Chicken Pasta
If you’re not into seafood, check out my Chicken Caesar Pasta Salad for inspo, or just swap the shrimp for 1.5 pounds of chicken breast cut into bite-sized pieces.
Mediterranean Marry Me Pasta
Add 1/4 cup sun-dried tomatoes, 1/4 cup kalamata olives, and 1/4 cup artichoke hearts to the sauce.
FAQ: Your Marry Me Shrimp Pasta Questions Answered
Can I make Marry Me Shrimp Pasta ahead of time?
Not really ideal. This pasta is best fresh since the sauce can separate when reheated. If you need to prep ahead, cook the shrimp and make the sauce separately, then combine with freshly cooked pasta right before serving.
What’s the best pasta for Marry Me Shrimp Pasta?
Fettuccine or linguine work best because the flat noodles hold the creamy sauce well. But honestly any pasta works – I’ve even used penne when that’s all I had!
How do I store and reheat leftover Marry Me Shrimp Pasta?
Store in airtight container in fridge up to 2 days. Reheat gently in microwave at 50% power with splash of cream or milk stirred in. Or reheat on stove over low heat with a bit of extra cream to bring sauce back together.
Can I use frozen shrimp for Marry Me Shrimp Pasta?
Absolutely! Just thaw completely first by placing in colander under cold running water for a few mins. Then pat dry before cooking or they won’t sear properly.
Is Marry Me Shrimp Pasta spicy?
With the amount of red pepper flakes in recipe, it’s got just a hint of heat. If you don’t like spice, just leave them out. If you want it spicier, double or triple the amount.
Can I make Marry Me Shrimp Pasta without wine?
Yep! Replace with chicken broth or just use extra pasta water. You’ll miss some of the flavor depth but it’ll still be delicious.
What sides go well with Marry Me Shrimp Pasta?
Simple green salad and garlic bread are perfect. Don’t go too crazy with sides – this dish is rich and filling on its own!
Make This Marry Me Shrimp Pasta Your Own
Made this Marry Me Shrimp Pasta recipe last Valentine’s Day and my partner actually did propose the next morning! Not saying it was just because of the pasta but… timing is suspicious lol.
What I love most about this recipe is how it balances that restaurant-quality taste with being totally doable at home. It’s fancy enough for special occasions but easy enough for a random Tuesday when you’re craving something amazing.
Give this Marry Me Shrimp Pasta a try and make it your own! Tag me in your pics if you make it and lemme know if anyone proposes after you serve it! 😉
Marry Me Shrimp Pasta Recipe
Equipment
- Large Pot
- Large skillet
- Colander
- Measuring cups and spoons
- Microplane or zester
- Chef’s knife and cutting board
Ingredients
For the Pasta
- 16 oz linguine or fettuccine
- Salt for pasta water
- 2 tbsp olive oil
For the Shrimp
- 1.5 lbs large shrimp peeled and deveined
- 3 tbsp butter
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes adjust to taste
For the Sauce
- 1 cup heavy cream
- 1/2 cup white wine
- 1 cup grated parmesan cheese
- Zest and juice of 1 lemon
- 1/4 cup fresh basil roughly chopped
- Salt and black pepper to taste
Instructions
Prep Everything
- Bring a large pot of water to a boil.
- Prep shrimp and mince garlic.
- Measure out all ingredients for smooth cooking.
Cook the Pasta
- Salt boiling water generously, then add pasta.
- Cook 1-2 minutes less than package says.
- Reserve 1 cup of pasta water before draining.
Cook the Shrimp
- Heat 2 tbsp butter in skillet over medium-high.
- Sear shrimp in a single layer, 2 mins per side.
- Remove and set aside.
Make the Sauce
- Add remaining butter and garlic to same pan.
- Cook 30 secs, then add red pepper flakes.
- Deglaze with wine, simmer 2 mins.
- Add cream, simmer 3-4 mins.
- Stir in parmesan until smooth. Add pasta water if needed.
Combine Everything
- Toss pasta into sauce to coat.
- Add shrimp, lemon zest, and juice.
- Cook 1-2 mins until everything is well combined.
- Finish with fresh basil, taste and adjust seasoning.