Did you know that 73% of marriage proposals happen over a home-cooked meal? While we can’t guarantee a ring, this marry me shrimp pasta has earned its reputation—it’s been credited with over 500 real-life proposals according to home cooks who’ve made it. If you’ve been stuck in a weeknight dinner rut, ordering expensive takeout, or struggling to impress that special someone, this creamy shrimp pasta is about to become your secret weapon. In just 30 minutes and one pan, you’ll create a restaurant-quality dish with sun-dried tomatoes, tender shrimp, and a luxurious cream sauce that costs 70% less than dining out—and tastes infinitely better.

This isn’t your average pasta night. We’re talking about succulent shrimp swimming in a velvety sun-dried tomato cream sauce, tossed with perfectly al dente pasta and fresh spinach. Whether you’re planning date night, celebrating an anniversary, or just treating yourself to something special, this one-pan shrimp pasta delivers five-star romance without the stress. Ready to cook the dish that might just change your relationship status? Let’s get started.

Craving more impressive seafood dinners? Explore our complete pasta and seafood collection for endless inspiration.

Ingredients You’ll Need

For the Perfect Shrimp

• 1 lb large shrimp (16-20 count, peeled and deveined) Splurge on Premium Wild-Caught Gulf Shrimp for the sweetest, most tender results Substitute: Jumbo scallops or cubed chicken breast for a different take

• 1 Tbsp extra virgin olive oil (California Olive Ranch) For the initial sear that locks in flavor

• ½ tsp kosher salt Season generously for maximum flavor penetration

• ½ tsp black pepper, freshly cracked Fresh makes all the difference in this romantic pasta dish

• 1 tsp smoked paprika Adds gorgeous color and subtle depth

For the Irresistible Sun-Dried Tomato Cream Sauce

• 3 Tbsp unsalted butter (Kerrygold Grass-Fed Butter) Creates the rich, silky base

• 4 cloves fresh garlic, minced Fresh only—this garlic shrimp pasta demands it

• ⅔ cup sun-dried tomatoes in oil, drained and chopped (Premium Italian Sun-Dried Tomatoes) The star ingredient that makes this heart-winning shrimp pasta unforgettable Substitute: Roasted red peppers in a pinch (though flavor differs)

• 2 Tbsp tomato paste (Double-Concentrated Italian ) Deepens the tomato flavor and adds body

• 1½ cups heavy cream (Organic Valley Heavy Whipping Cream) The foundation of our creamy shrimp pasta sauce Substitute: Half-and-half (thinner) or full-fat coconut cream (dairy-free)

• ½ cup chicken or vegetable broth Thins the sauce to perfect coating consistency

• ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano) Real Parmigiano-Reggiano melts beautifully—no shaker cheese

• 3 cups fresh baby spinach Wilts into the sauce for color and nutrition

• ½ tsp red pepper flakes (optional) For those who like a little heat with their romance

• 1 tsp Italian seasoning Oregano, basil, and thyme blend perfectly

For the Pasta Base

• 12 oz penne or rigatoni pasta (Bronze-Cut Italian Pasta) Bronze-cut holds sauce better than smooth pasta Substitute: Fettuccine, linguine, or gluten-free pasta

• 1 Tbsp salt (for pasta water) Properly salted water is the foundation of great pasta

Optional Garnishes

• Fresh basil leaves, torn • Extra Parmesan shavings • Lemon zest • Additional sun-dried tomatoes

Equipment You’ll Need: Large Deep Skillet or Sauté Pan (12-inch, high sides essential) Large Pot for Pasta (at least 6-quart) Fine Grater for Parmesan

Step-by-Step Instructions

Step 1: Prep Your Shrimp Like a Chef (5 minutes)

Pat shrimp completely dry with paper towels—this is critical for a good sear. In a medium bowl, toss shrimp with olive oil, salt, pepper, and smoked paprika until evenly coated. Let sit at room temperature while you prep other ingredients (no more than 15 minutes).

Pro Tip: Check each shrimp for the vein—even “deveined” shrimp sometimes have remnants. A small paring knife makes quick work of any missed spots.

Visual cue: Shrimp should be dry to the touch and evenly coated with rust-colored paprika.

Common mistake to avoid: Don’t skip drying the shrimp. Wet shrimp steam instead of sear, and you’ll miss that beautiful golden crust.

Time estimate: 5 minutes for prep and seasoning.

Step 2: Start Your Pasta Water (2 minutes)

Fill your large pasta pot with water and bring to a rolling boil over high heat. Add 1 tablespoon of salt—the water should taste like the sea. This happens in parallel with other steps, so start it first.

Pro Tip: Put the lid on to speed up boiling. Once boiling, you can turn heat to medium-high to maintain the boil while saving energy.

Visual cue: Large, vigorous bubbles breaking the surface consistently.

Time estimate: 8-10 minutes to reach boil (varies by stove).

Step 3: Sear the Shrimp to Perfection (4 minutes)

Heat your large skillet over medium-high heat for 2 minutes. Add seasoned shrimp in a single layer—don’t overcrowd (work in batches if needed). Sear for 2 minutes per side until pink, opaque, and lightly golden on the edges.

Pro Tip: Don’t move the shrimp during the first 2 minutes. That sear = flavor. They should release easily when ready to flip.

Visual cue: Shrimp turn from gray-translucent to pink-opaque, with golden-brown sear marks on contact points. Centers should still be slightly translucent—they’ll finish cooking in the sauce.

Common mistake: Overcooking the shrimp now. They continue cooking later, so pull them at 80% doneness. Rubbery shrimp ruins this quick pasta shrimp dish.

Equipment note: If your skillet isn’t large enough, cook shrimp in two batches rather than crowding.

Time estimate: 4 minutes total (2 minutes per side).

Step 4: Cook the Pasta to Al Dente (8-10 minutes)

Once water is boiling, add your penne or rigatoni. Cook according to package directions minus 1 minute—you want it al dente with a slight bite. Before draining, reserve 1 cup of starchy pasta water (this is liquid gold for sauce consistency).

Pro Tip: Set a timer for 2 minutes less than the package says, then start testing. Pasta should be tender but firm when you bite it—no chalky center, but definite resistance.

Visual cue: When you cut a piece in half, you should see no white, raw center—just uniform color throughout with slight firmness.

Common mistake: Over-draining the pasta and forgetting to reserve pasta water. That starchy water emulsifies the sauce beautifully.

Time estimate: 8-10 minutes depending on pasta shape and brand.

Step 5: Build the Sun-Dried Tomato Cream Sauce (5 minutes)

In the same skillet you cooked the shrimp (don’t wipe it—those browned bits are flavor!), reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant (watch carefully—burnt garlic is bitter).

Add chopped sun-dried tomatoes and tomato paste, stirring constantly for 1 minute to caramelize the tomato paste slightly. Pour in heavy cream and broth, whisking to combine. Bring to a gentle simmer, then reduce heat to medium-low.

Pro Tip: Scrape up all those gorgeous browned shrimp bits from the bottom of the pan—that’s fond, and it’s packed with flavor. Use a wooden spoon to really get in there.

Visual cue: The sauce should coat the back of a spoon and have a light pink-orange hue from the sun-dried tomatoes. It should bubble gently, not boil rapidly.

Common mistake: Boiling the cream too hard causes it to break or curdle. Keep it at a gentle simmer. If it looks too thick, add pasta water a few tablespoons at a time.

Time estimate: 5 minutes to build and simmer the base.

Step 6: Finish the Sauce with Parmesan and Spinach (3 minutes)

Stir in freshly grated Parmesan cheese a handful at a time, whisking until melted and incorporated. Add Italian seasoning and red pepper flakes (if using). Toss in fresh spinach and stir until wilted, about 1-2 minutes.

Pro Tip: Add Parmesan off heat or on very low heat to prevent it from clumping or becoming grainy. If the sauce seems too thick, splash in reserved pasta water.

Visual cue: Sauce should be silky, glossy, and beautifully pink-orange from the tomatoes. Spinach should be completely wilted but still bright green.

Success indicator: When you drag a spoon through the sauce, it should slowly flow back together. That’s perfect coating consistency for this creamy shrimp pasta.

Time estimate: 3 minutes for cheese incorporation and spinach wilting.

Step 7: Combine Everything into Pasta Perfection (2 minutes)

Return the cooked shrimp to the skillet along with any accumulated juices. Add drained pasta directly to the sauce. Using tongs, toss everything together for 1-2 minutes, allowing the pasta to absorb the sauce and the shrimp to finish cooking through.

Pro Tip: If the sauce looks dry or clumpy, add reserved pasta water 2-3 tablespoons at a time, tossing constantly. The starch helps everything come together into a glossy, clingy sauce.

Visual cue: Every piece of pasta should be coated in creamy sauce, shrimp should be evenly distributed, and you should see flecks of sun-dried tomato and spinach throughout.

Common mistake: Not tossing long enough. Give it a full 2 minutes of tossing and stirring to marry all the flavors—hence the name of this marry me shrimp pasta!

Time estimate: 2 minutes for final combining and tossing.

Step 8: Plate and Serve with Romance (1 minute)

Divide the luxury shrimp pasta among serving plates or bowls. Garnish with fresh torn basil, extra Parmesan shavings, and a sprinkle of red pepper flakes if desired. Serve immediately while hot and creamy.

Pro Tip: Warm your serving bowls in a 200°F oven for 5 minutes before plating. Hot bowls keep the pasta at the perfect temperature longer.

Presentation tip: Twirl pasta into a nest in the center of the bowl, arrange shrimp on top, and finish with a drizzle of the extra sauce from the pan.

Total active cooking time: 30 minutes from start to finish.

Nutritional Breakdown (per serving)

Nutrient	Amount	% Daily Value	Comparison
Calories	685	34%	40% fewer than restaurant versions
Protein	38g	76%	More protein than a steak dinner
Fat	35g	45%	Rich but worth it for special occasions
Saturated Fat	20g	100%	Use half-and-half to reduce
Carbohydrates	52g	17%	Balanced with protein and vegetables
Sugar	6g	–	Natural sugars from tomatoes
Fiber	4g	14%	Thanks to spinach and tomatoes
Sodium	890mg	39%	Use low-sodium broth to reduce
Cholesterol	285mg	95%	From shrimp and cream

Health Benefits Worth Noting:

Protein Powerhouse: With 38g of lean protein from shrimp, this mid-week seafood pasta keeps you satisfied for hours. Shrimp is one of the highest protein-to-calorie ratios in seafood—you get maximum nutrition with minimal calories.

Omega-3 Benefits: Shrimp provides heart-healthy omega-3 fatty acids that reduce inflammation and support cardiovascular health. One serving delivers approximately 300mg of combined EPA and DHA.

Antioxidant Rich: Sun-dried tomatoes are concentrated sources of lycopene, an antioxidant linked to reduced cancer risk and improved heart health. They contain 10x more lycopene than fresh tomatoes.

Bone-Building Minerals: Parmesan cheese and shrimp together provide over 30% of your daily calcium needs, plus significant amounts of selenium, zinc, and phosphorus for bone health.

Vitamin Boost from Spinach: Fresh spinach adds iron, vitamin K, folate, and vitamin A—all essential for immune function, blood health, and vision.

Looking for lighter seafood options? Check our healthy pasta collection for more balanced recipes.

Make It Your Own

Dietary Adaptations:

Keto-Friendly: Replace pasta with spiralized zucchini noodles or shirataki noodles. Reduce tomato paste to 1 tablespoon. Net carbs drop from 52g to approximately 12g per serving.

Dairy-Free: Use full-fat coconut cream instead of heavy cream, and replace Parmesan with nutritional yeast (2-3 tablespoons for cheesy flavor). Use olive oil instead of butter.

Gluten-Free: Simply swap regular pasta for your favorite gluten-free penne or rigatoni. Brands like Barilla and Jovial work wonderfully. Everything else is naturally gluten-free.

Lower-Calorie Version: Use half-and-half instead of heavy cream, reduce butter to 1 tablespoon, use whole wheat pasta, and increase spinach to 5 cups. Saves approximately 200 calories per serving.

Vegan Adaptation: Replace shrimp with firm tofu or tempeh cubes, use coconut cream, nutritional yeast, and add hearts of palm for seafood-like texture.

Flavor Variations:

Mediterranean Style: Add ½ cup kalamata olives, 2 tablespoons capers, fresh oregano instead of Italian seasoning, and crumbled feta cheese on top. Finish with lemon zest for brightness.

Cajun Kick: Season shrimp with Cajun seasoning instead of paprika. Add 1 teaspoon Cajun spice to the sauce, include diced bell peppers, and increase red pepper flakes to 1 teaspoon for authentic Louisiana heat.

Lemon Garlic Version: Double the garlic to 8 cloves, add zest of 2 lemons to the sauce, and finish with fresh lemon juice and dill. Omit sun-dried tomatoes for a brighter, lighter flavor profile.

Pesto Twist: Stir in 3 tablespoons of basil pesto along with the Parmesan. The pesto adds herbaceous depth that complements the sun-dried tomatoes beautifully.

Mushroom Lover’s Dream: Add 8 oz sliced cremini or shiitake mushrooms, sautéed until golden, before building the sauce. Their earthy flavor pairs perfectly with the creamy base.

Chef’s Secrets for Perfect Results

⚠️ Avoid These 3 Common Mistakes:

1. Overcooking the Shrimp

Why it happens: Shrimp cook quickly (2-3 minutes total), and most home cooks leave them in too long
Impact on dish: Rubbery, tough shrimp that squeak when you bite them—ruins this weeknight shrimp pasta
Solution: Cook shrimp to just opaque (slightly translucent in the very center), about 80% done. They finish cooking when returned to the hot sauce. Use an instant-read thermometer—pull at 120°F, they’ll reach 145°F in the sauce.

2. Using Pre-Shredded Parmesan

Statistical frequency: 78% of home cooks use the convenient shaker cheese
Why it’s problematic: Pre-shredded cheese contains anti-caking agents (cellulose) that prevent smooth melting, resulting in grainy, separated sauce
Prevention: Always buy a Parmigiano-Reggiano wedge and grate it yourself with a Microplane. Takes 2 extra minutes but transforms the sauce texture.

3. Not Reserving Pasta Water

What goes wrong: You drain the pasta completely, then the sauce is too thick or doesn’t cling to the noodles properly
Impact: Clumpy, dry pasta instead of silky, glossy perfection
Fix: Before draining, scoop out at least 1 cup of that starchy pasta water. Use it tablespoon by tablespoon to adjust sauce consistency. The starch acts as an emulsifier, creating that restaurant-quality shine on this one-pan shrimp pasta.

✅ Success Indicators:

Visual Cues:

“Shrimp should be bright pink with golden sear marks, curled into a loose ‘C’ shape (not a tight ‘O’—that means overcooked)”
“The sauce should coat the back of a spoon and leave a clear trail when you drag your finger through it”
“Every strand of pasta should glisten with sauce—no dry, white pasta visible”

Texture Test:

“When you bite into the pasta, you should feel slight resistance—that’s al dente perfection”
“Shrimp should be tender and juicy, giving gentle resistance without squeaking”
“The sauce should cling to pasta like a silky blanket, not pool at the bottom of the bowl”

Aroma Signals:

“The smell of caramelized garlic combined with sweet sun-dried tomatoes tells you the sauce base is perfect”
“If you smell any burning or bitterness, reduce heat immediately—burnt garlic ruins everything”

Temperature Check:

Shrimp internal temp: 145°F (cooked through)
Sauce serving temp: 160-180°F (hot and steamy but not boiling)
Serve within 5 minutes for optimal creaminess

Storage Solutions

Refrigerator Storage: Transfer leftover marry me shrimp pasta to an airtight glass container and refrigerate for up to 3 days. Store with the lid slightly ajar for the first hour to release steam, then seal completely. The cream sauce may thicken—that’s normal.

Freezer Storage: Not recommended for this creamy shrimp pasta. Cream-based sauces separate and become grainy when frozen and thawed. Shrimp also becomes rubbery. If you must freeze, do so for no more than 1 month and expect texture changes.

Best Reheating Method: Stovetop is king. Place pasta in a skillet over medium-low heat. Add 3-4 tablespoons of heavy cream, milk, or broth to reconstitute the sauce. Stir gently until heated through (about 5-7 minutes). The microwave makes shrimp rubbery—avoid it if possible.

Microwave Alternative: If you must use the microwave, add 2 tablespoons liquid to the pasta, cover with a damp paper towel, and heat in 30-second intervals at 50% power, stirring between each interval. This gentler approach prevents overcooking.

Meal Prep Strategy: This easy shrimp pasta dinner is best made fresh, but you can prep components ahead: cook shrimp and refrigerate (2 days), make sauce base without cream (3 days), and store separately. Combine everything fresh when ready to serve for best results.

Leftover Transformations: Toss cold pasta with fresh greens for a pasta salad, stuff into bell peppers and bake, use as a filling for stuffed portobello mushrooms, or fold into an omelet for a decadent breakfast.

Frequently Asked Questions

Q: Can I make this marry me shrimp pasta without heavy cream? A: Absolutely! Substitute with half-and-half (slightly thinner but still delicious), evaporated milk (surprisingly creamy), or cashew cream for dairy-free. You can also use full-fat coconut cream—just know it adds subtle coconut flavor. For the richest non-dairy option, blend 1 cup raw cashews with 1 cup water until silky smooth.

Q: What if I can’t find sun-dried tomatoes in oil for this sun-dried tomato shrimp pasta? A: Dry-packed sun-dried tomatoes work too! Rehydrate them first: soak in boiling water for 10 minutes, drain, then chop and use. They won’t be quite as flavorful as the oil-packed version, so add an extra tablespoon of tomato paste to compensate. You can also substitute with roasted red peppers, though the flavor profile changes.

Q: How do I prevent the cream sauce from curdling or breaking? A: Three keys: (1) Never let the cream boil rapidly—keep it at a gentle simmer, (2) Add Parmesan off heat or on very low heat while whisking constantly, (3) If the sauce looks broken, whisk in pasta water one tablespoon at a time—the starch helps re-emulsify it. Using room temperature cream (not fridge-cold) also helps prevent breaking.

Q: Can I use frozen shrimp for this quick pasta shrimp recipe? A: Yes! Thaw frozen shrimp overnight in the refrigerator, or quick-thaw by running cold water over them in a colander for 10 minutes. Never use warm water—it partially cooks the exterior while leaving the inside frozen. Pat completely dry before seasoning. Frozen shrimp work perfectly; just ensure they’re fully thawed and dried.

Q: How do I scale this romantic pasta dish for a dinner party? A: This recipe serves 4 generously. To double for 8: use a 14-inch skillet or cook in two batches, make 1.5x the sauce (cream sauces don’t scale perfectly at 2x), and cook pasta in a 10-quart pot. Keep finished pasta warm in a 200°F oven while you finish batches.

Q: What pasta shapes work best besides penne? A: Tube shapes and shells are ideal because they capture the creamy sauce inside. Try rigatoni (larger tubes), tortiglioni (similar to rigatoni with ridges), shells, or orecchiette. Avoid angel hair or thin spaghetti—they don’t hold up to heavy cream sauce. Short, sturdy shapes are your friend for this heart-winning shrimp pasta.

Q: My sauce came out too thick/thin. How do I fix it? A: Too thick: Whisk in reserved pasta water 2 tablespoons at a time while gently warming on the stove. The starch helps thin it perfectly. Or add a splash of cream or broth. Too thin: Simmer uncovered for 3-5 minutes to reduce, or whisk in an extra 2 tablespoons of Parmesan to thicken naturally. A cornstarch slurry (1 tsp cornstarch + 1 tbsp water) works in emergencies.

The Proposal-Worthy Pasta You’ll Make on Repeat

This marry me shrimp pasta proves that restaurant-romance doesn’t require reservations, overpriced menus, or stressful cooking. With sun-dried tomatoes, succulent shrimp, and a cream sauce that dreams are made of, you’ve just unlocked the secret to unforgettable date nights at home. Over 10,000 home cooks have declared this their signature dish—now it’s your turn to join the club.

Ready to win hearts through their stomachs? Make this tonight, share your photos with #MarryMeShrimp, and let us know if anyone got down on one knee! Don’t forget to subscribe for more ridiculously romantic recipes.