Marry Me Shrimp Pasta

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This is the viral “marry me” pasta trend, but with shrimp instead of the usual chicken. You cook the shrimp first, build a creamy tomato sauce in the same pan, and toss everything together.

The stand-out move here is using both sundried tomatoes and tomato paste in the same sauce. That double tomato hit gives you depth and richness that basic cream sauces miss, even though the whole thing takes 30 minutes.

It’s simple enough for a weeknight date night, but tastes intentional enough that it feels like you planned it.

Why You’ll Love It

  • Ready in 30 minutes, start to finish.
  • One-pan cooking means minimal cleanup.
  • Large shrimp cook fast and stay tender when you don’t overcrowd the pan.
  • The sundried tomato oil pulls double duty as both ingredient and cooking fat.
  • Works with pantry staples plus one fresh ingredient (basil).
  • Tastes restaurant-quality without the fussiness.

Ingredients

For the Pasta and Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 8 oz angel hair or linguine pasta
  • Salt and black pepper to taste

For the Sauce

  • 1 cup oil-packed sundried tomatoes (reserve the oil)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil, torn or chiffonade
  • 1 tablespoon reserved sundried tomato oil (for cooking)
  • Red pepper flakes (optional, to taste)

Steps

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente. Reserve 1/2 cup pasta water before draining.
  2. While the pasta cooks, pat the shrimp dry with paper towels and season generously with salt and pepper on both sides.
  3. Heat the tablespoon of sundried tomato oil in a large skillet (12-inch works best) over medium-high heat. Once the oil shimmers, add half the shrimp in a single layer without crowding.
  4. Cook for 2-3 minutes until the underside turns pink and opaque. Flip and cook the other side for another 2-3 minutes until fully cooked through. Transfer to a clean plate. Repeat with the remaining shrimp.
  5. Reduce heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
  6. Stir in the tomato paste and cook for 1 minute, letting it deepen in color and stick slightly to the pan. This step builds flavor.
  7. Pour in the heavy cream slowly while stirring to combine with the tomato paste. Let it come to a gentle simmer.
  8. Add the sundried tomatoes and their oil to the sauce. Stir in the Parmesan cheese until melted and smooth. Taste and adjust salt and pepper as needed.
  9. Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together using tongs or a large spoon, adding pasta water a few tablespoons at a time to reach your preferred sauce consistency.
  10. Finish with fresh basil and a pinch of red pepper flakes if using. Serve immediately with extra Parmesan on the side.

Helpful Tips and Substitutions

Don’t skip patting the shrimp dry. Moisture is the enemy of a good sear, and a proper sear develops flavor you’ll taste in every bite.

If you can’t find oil-packed sundried tomatoes, you can use dry ones rehydrated in warm water for 10 minutes, but you’ll need to add an extra tablespoon of olive oil to the pan since you won’t have the flavorful oil from the jar.

Linguine works just as well as angel hair if that’s what you have. The pasta shape shouldn’t matter more than the sauce coating it evenly.

You can substitute half-and-half for heavy cream if that’s what’s on hand, though the sauce will be slightly less rich. Don’t use low-fat cream alternatives—they break when heated and won’t give you that silky texture.

Fresh basil is worth buying. Dried basil loses its brightness after heating, so add it at the very end or skip it entirely if you can’t get fresh.

If shrimp isn’t available or you want to change things up, this same sauce works with chicken breast (cut thin and cook 5-6 minutes per side) or white fish fillets.

Serving Ideas

Serve it straight from the skillet if you’re keeping things casual, or plate it individually and garnish each portion with more fresh basil and a light grating of Parmesan.

A simple green salad with a vinaigrette cuts through the richness nicely. Crusty bread for soaking up the sauce is non-negotiable.

Pair it with a crisp white wine—Pinot Grigio or Sauvignon Blanc both work. The acidity balances the cream and tomato.

Make-Ahead and Storage

Cook the shrimp and prepare the sauce separately if you’re planning ahead. Store cooked shrimp in an airtight container for up to 2 days. The sauce keeps refrigerated for up to 3 days.

Reheat the sauce gently in a skillet over low heat, stirring occasionally and adding a splash of cream or pasta water if it seems thick. Cook fresh pasta just before serving and toss everything together at the last minute.

This dish doesn’t freeze well because the cream and seafood texture degrade. Stick to the fridge if you need to make it ahead.

This is the kind of pasta that looks effortless but actually tastes like you spent way more time than you did. The double tomato approach in the sauce is what separates it from something you’d throw together on a regular Tuesday. If you like this one, you might also enjoy Spicy Ground Beef Arrabbiata Pasta or Ground Beef Sun-Dried Tomato Orzo—both have that same tomato depth you’re getting here.

Get a good 12-inch skillet, keep your pasta strainer nearby, and a sturdy wooden spoon for tossing. If you go through Parmesan as fast as most people should, a microplane grater will change your life. Invest in a quality chef knife for mincing garlic cleanly, and keep a kitchen thermometer around if you ever doubt whether your shrimp is done.

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