Marry Me Shrimp Pasta

Imagine twirling your fork through al dente rigatoni coated in a luscious, creamy sauce with perfectly seared shrimp that practically pops with flavor in every bite. This Marry Me Shrimp Pasta earned its romantic name for good reason—it’s the kind of dish that might just inspire a proposal! The combination of sweet sun-dried tomatoes, fragrant herbs, and delicate seafood creates an irresistible restaurant-quality meal right in your own kitchen. You’ll learn how to create the perfect balance of flavors with simple techniques that make this dish absolutely unforgettable, whether for date night or a special family dinner.

Why You’ll Love This Recipe

This Marry Me Shrimp Pasta recipe strikes the perfect balance between impressive and approachable. The rich, velvety sauce coats each piece of pasta while still allowing the star ingredients to shine through. You’ll appreciate how the plump, tender shrimp contrasts beautifully with the slightly chewy sun-dried tomatoes, creating an exciting textural experience in every forkful.

What makes this shrimp and pasta dish truly special is how the flavors build and complement each other—garlic and Italian seasonings create a robust base, while the cream and Parmesan add silky richness, all brightened by a splash of fresh lemon juice. The entire meal comes together in under 30 minutes, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.

Best of all, this creamy shrimp rigatoni recipe uses common ingredients that transform into something truly extraordinary. The presentation alone—with vibrant red tomatoes, pink shrimp, and flecks of green basil against creamy pasta—makes this a showstopper on any table.

Ingredients List for the Marry Me Shrimp Pasta

This collection of ingredients creates the perfect harmony of flavors—from the sweet richness of sun-dried tomatoes to the subtle heat of chili flakes, every element plays a crucial role in making this pasta truly proposal-worthy.

• 11 ounces rigatoni
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 pound shrimp (peeled and deveined)
• 1 tsp salt (divided)
• 1 tsp black pepper (divided)
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 4 garlic cloves (minced)
• 3.5 ounces chopped sun-dried tomatoes (drained)
• 1 tsp Italian seasoning
• 1 tbsp flour
• ¾ cup low sodium chicken broth
• 1 cup heavy cream
• 1 tbsp double concentrated tomato paste
• 1 tbsp lemon juice
• ¼ cup chopped basil leaves
• ½ cup grated Parmesan
• Chili flakes (for serving)

Pro Tips

Creating truly exceptional Marry Me Shrimp Pasta comes down to mastering a few key techniques. First, don’t skip the step of seasoning and searing your shrimp separately. This quick cooking method ensures perfectly cooked, tender shrimp while building a flavorful foundation in your pan that will enhance the sauce.

Second, be mindful of your pasta cooking time. The rigatoni should be just al dente—with a slight bite in the center—as it will continue cooking slightly when tossed with the hot sauce. This prevents mushy pasta and maintains that professional restaurant-quality texture that elevates the entire dish.

Finally, the key to a silky-smooth sauce is properly incorporating the flour. Make sure to fully incorporate it with the sautéed vegetables before adding liquids, and simmer gently while stirring to avoid lumps. This creates the perfect consistency that will cling beautifully to both the pasta and shrimp, delivering maximum flavor in every bite.

Instructions

Step 1: Get your prep done before you start to cook. Peel and devein the shrimp. In a bowl, combine shrimp with paprika, garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.

Step 2: Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes and chop the basil leaves.

Step 3: Boil the rigatoni al dente in salted water, according to the package directions. Drain, when ready.

Step 4: In the meantime, heat oil and butter over medium high in a large skillet. Place shrimp in a single layer, and sear for 1 minute per side. Remove from skillet into a clean bowl.

Step 5: Add garlic, sauté for 1 minute over medium low. Then add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 minute more. Add flour, stir until incorporated. Deglaze with chicken broth, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

Step 6: Pour in cream and stir in tomato paste, bring to a boil. Allow the sauce to simmer for 3 minutes or until the pasta finishes cooking. Next, add lemon juice and basil. Finally stir in Parmesan.

Step 7: Toss with pasta and shrimp. Finish off with chili flakes. Enjoy!

Variations

The beauty of Marry Me Shrimp Pasta lies in its adaptability. For a lighter version, substitute half the heavy cream with reserved pasta water and reduce the Parmesan to ¼ cup. You’ll still enjoy a silky sauce with fewer calories.

For seafood lovers, create a spectacular “frutti di mare” variation by adding 8 ounces of bay scallops and ½ pound of cleaned mussels during the last 5 minutes of cooking. The mixed seafood pasta creates an impressive dish worthy of special celebrations.

Those seeking a gluten-free option can easily swap in your favorite gluten-free pasta (rice-based varieties work particularly well) and replace the flour with 1½ teaspoons of cornstarch mixed with 1 tablespoon of water added directly to the sauce. The creamy garlic shrimp pasta remains just as delicious with these simple modifications.

Storage and Serving

This Marry Me Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or milk and warm gently over low heat to restore the creamy texture without overcooking the shrimp.

For a complete meal, serve this pasta alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the cream sauce. A glass of chilled Pinot Grigio or Sauvignon Blanc perfectly complements the seafood flavors.

For a more dramatic presentation worthy of its name, serve the Marry Me Shrimp Pasta family-style in a large, shallow bowl garnished with additional fresh basil leaves, a drizzle of high-quality olive oil, and a small bowl of extra chili flakes on the side for those who enjoy a bit more heat.

FAQs

Can I use frozen shrimp for this recipe?
Yes! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water, then pat them dry thoroughly before seasoning. This ensures they’ll sear properly rather than steam in the pan.

What can I substitute for heavy cream?
For a lighter option, you can use half-and-half or whole milk thickened with an additional teaspoon of flour. The sauce won’t be quite as rich but will still be delicious. Non-dairy alternatives like full-fat coconut milk also work well.

Can I make this pasta ahead of time?
While best enjoyed fresh, you can prepare the components separately—cook the pasta and store it tossed with a little olive oil, and prepare the sauce with shrimp separately. Combine and reheat gently just before serving.

What’s the best pasta shape to use if I don’t have rigatoni?
Any medium pasta shape that can hold sauce works well. Penne, fusilli, or farfalle (bow ties) are excellent alternatives that capture the creamy sauce in their nooks and crannies.

Is there a way to make this spicier?
Absolutely! In addition to the chili flakes garnish, you can add ¼ teaspoon of crushed red pepper flakes when sautéing the garlic for heat that infuses throughout the dish.

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