Marry Me Shrimp Pasta: Where Every Bite Feels Like a Proposal

Hey there, kitchen friends! Wyatt here, spatula in hand and an apron that’s seen one too many tomato splatters. If you’ve ever needed a recipe that delivers restaurant-level wow factor without the fuss, you’ve just struck gold. Today we’re diving fork-first into my legendary Marry Me Shrimp Pasta – the dish that earned its name because one bite feels like a culinary love confession. Picture this: plump shrimp swimming in a velvety sauce kissed with sun-dried tomatoes, garlic, and parmesan, all hugging those rigatoni crevices like they’re made for each other. It’s the kind of meal that turns Tuesday leftovers into distant memories and makes anniversaries taste extra special.

What I adore about this beauty? It walks that magical line between “special occasion showstopper” and “I-can-make-this-after-work” practical. No fancy techniques, no obscure ingredients hiding in the back of your spice drawer – just big, bold flavors that’ll have your crew hovering around the stove. And let’s be real: any dish that comes with built-in marriage proposals (or at least serious kitchen cred) deserves a permanent spot in your rotation. So tie on that apron, crank up some tunes, and let’s create some delicious magic together!

The Night the Shrimp Stole the Show

Marry Me Shrimp Pasta

Print Recipe

This dish earned its name for a reason—one bite and you’ll fall head over heels. I remember serving it for a cozy anniversary dinner, and it felt like a celebration in every bite. Creamy, rich, and packed with flavor, it’s the kind of meal that brings people closer. Whether it’s a special evening or a weeknight treat, this pasta makes any table feel like home.

Author: Wyatt Porter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x

Ingredients

Scale

11 oz rigatoni

1 tbsp olive oil

1 tbsp unsalted butter

1 lb 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 oz sun-dried tomatoes, chopped and 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 fresh basil, chopped

½ cup grated Parmesan

Chili flakes (optional, for garnish)

Instructions

Cook rigatoni according to package instructions. Drain and set aside.

Season shrimp with half the salt, pepper, garlic powder, and paprika.

In a large skillet, heat olive oil and butter. Cook shrimp until pink, about 2–3 minutes per side. Remove and set aside.

In the same skillet, add garlic, sun-dried tomatoes, and Italian seasoning. Cook for 1 minute.

Stir in flour, then add broth, heavy cream, and tomato paste. Simmer 3–4 minutes until thickened.

Add lemon juice, Parmesan, and basil. Stir in shrimp and cooked pasta.

Serve hot, with chili flakes if desired.

Notes

Decadent, dreamy, and oh-so-good—this pasta might just win hearts at your table.

Nutrition

Calories: ~620
Fat: 34g
Carbohydrates: 50g
Protein: 32g

Let me take you back to our fifth anniversary. I’d planned this fancy steak dinner – aged ribeyes, truffle potatoes, the whole nine yards. But when our babysitter canceled last minute? Plan B became this shrimp pasta I’d been tinkering with. Picture me frantically juggling a toddler on my hip while tossing shrimp in the skillet, praying it wouldn’t be a disaster. The moment that first forkful hit our mouths? Silence. Then my wife Jen looked up with sauce on her chin and declared: “This is it. If you’d served this on our first date, I’d have proposed to YOU.” Our fancy steaks never stood a chance.

That’s the power of this dish, y’all. It’s not about perfection – my kitchen looked like a tornado hit it – but about how food wraps us in that warm, “right where we belong” feeling. Now it’s our go-to celebration meal, from promotions to “survived parent-teacher conferences” victories. And every time I make it? I still catch Jen stealing shrimp straight from the pan. Some love stories start with a ring – ours started with rigatoni.

Your Flavor Arsenal: Ingredients & Insider Intel

11 oz rigatoni – Those tubes are sauce traps! Sub: penne or fusilli if needed.
1 tbsp olive oil + 1 tbsp butter – Butter for richness, oil for high-heat magic. Chef hack: combo prevents burning!
1 lb shrimp – Size matters! 21/25 count (that’s 21-25 per lb) stays juicy. Frozen? Thaw in cold water 15 mins.
Spices (salt, pepper, garlic powder, paprika) – We’re “dividing and conquering” – half on shrimp, half in sauce.
4 garlic cloves, minced – Fresh is non-negotiable! Pre-minced jars lack that punch.
3.5 oz sun-dried tomatoes – Oil-packed = flavor bombs. Drain well or sauce gets greasy.
1 tsp Italian seasoning – Rub it between your palms before adding – wakes up the herbs!
1 tbsp flour – Our sauce thickener. GF? Cornstarch slurry works (1 tsp cornstarch + 1 tbsp broth).
¾ cup low-sodium chicken broth – Control your salt! Veggie broth works too.
1 cup heavy cream – Half-and-half in a pinch, but sauce won’t be as luscious.
1 tbsp double-concentrate tomato paste – Flavor secret weapon! Tube > can for leftovers.
1 tbsp lemon juice – Brightness balancer! Add at END or cream may curdle.
¼ cup fresh basil + ½ cup parmesan – Reserve some for garnish – cold basil on hot pasta = heaven.

Cooking with Confidence: Your Foolproof Roadmap

Step 1: Pasta Prep – Boil rigatoni in heavily salted water (like the sea!). Under cook by 1 minute – it’ll finish in the sauce. SCOOP OUT 1 CUP PASTA WATER before draining. (This starchy liquid is sauce insurance!)

Step 2: Shrimp Spa Treatment – Pat shrimp DRY (crucial for sear!). Toss with ½ tsp each salt, pepper, garlic powder, and paprika. Heat oil/butter in large skillet over medium-high until butter stops foaming. Cook shrimp 90 seconds per side JUST until pink – they’ll cook more later! Remove to plate. (Overcooked shrimp = rubber tragedy!)

Step 3: Sauce Symphony – In same skillet (don’t wash it – flavor goldmine!), add garlic, sun-dried tomatoes, and Italian seasoning. Sizzle 60 seconds until fragrant. Sprinkle flour over, stirring 30 seconds to cook off raw taste. Whisk in broth, cream, and tomato paste. Bring to gentle bubble (not boil!), whisking constantly. Simmer 3-4 mins until it coats spoon. Too thick? Splash pasta water. Too thin? Simmer 1 min more.

Step 4: The Grand Union – Reduce heat to low. Stir in lemon juice, parmesan, and most basil (save some!). Add shrimp + pasta. Gently fold until everything wears sauce. Taste! Need more salt? Pepper? Magic happens here.

Pro Tip: Let pasta rest off heat 2 mins before serving – sauce thickens perfectly as it cools slightly.

Plating Like a Pro (Minimal Effort, Max Drama)

This beauty deserves more than just slopping into bowls! Twirl portions into shallow bowls with tongs – height = elegance. Drizzle extra sauce over top. Crown with reserved basil, extra parmesan shavings, and chili flakes for color. Garlic bread isn’t optional – it’s sauce-mopping mandatory! For date nights? Light candles, pour chilled Pinot Grigio, and skip the apron at the table. Weeknights? Serve skillet family-style with a simple arugula salad (lemon vinaigrette cuts richness).

Make It Your Own: Delicious Detours

This recipe plays well with others! Try these twists:

Chicken Charm: Swap shrimp for 1 lb diced chicken thighs. Sear 6 mins before removing.
Veggie Love: Omit shrimp. Add 2 cups sliced mushrooms with garlic + 1 cup spinach at sauce finish.
Seafood Fling: Add ½ lb scallops with shrimp (sear same way).
Spice It Up: Double chili flakes + add 1 tsp Cajun seasoning to shrimp.
Lighter Crush: Use half cream + half evaporated milk. Less fat, still creamy!

Wyatt’s Whispered Secrets

This recipe evolved from a happy accident! Early versions used jarred Alfredo – tasted like glue. Then I tried adding cream cheese… nope (weird tang!). The concentrated tomato paste? Game-changer – deepens everything. Pro tip: Double the sauce ingredients if feeding ravenous teens. Leftovers? Even better next day (if they last!). One hilarious fail: I once used smoked paprika instead of sweet – tasted like campfire shrimp! Jen still teases me. Now I keep labels facing front. Lesson learned: Cooking’s about laughing through the flops until you strike gold. This? This is pure gold, friends.

Navigating Kitchen Curveballs

Q: Sauce broke/curdled! Help!
A: Don’t panic! Remove from heat immediately. Whisk in 1 tbsp cold butter or 2 tbsp hot pasta water vigorously. Usually saves it. Curdling often happens if you add lemon juice to boiling cream – always reduce heat first!

Q: Can I use pre-cooked shrimp?
A: You can, but texture suffers. If using, add raw with pasta ONLY to warm through (1 min max), or they’ll turn rubbery.

Q: Sauce too thin? Too thick?
A: Thin: Simmer sauce 2-3 mins longer uncovered. Still thin? Make slurry (1 tsp cornstarch + 1 tbsp broth), whisk in. Thick: Stir in reserved pasta water 1 tbsp at a time.

Q: Make ahead?
A: Cook pasta/shrimp. Make sauce base (stop before lemon

FINAL THOUGHTS

If you’re looking for a recipe that struts into your kitchen, flips its hair, and says, “You’re welcome,” this is it. Marry Me Shrimp Pasta isn’t just dinner—it’s a moment. Creamy, tangy, herby, and just a little dramatic in the best way, it’s earned its title one plate at a time. Whether you’re cooking to impress, celebrate, or simply remind yourself that you’ve still got it, this dish shows up and shows out. So next time life calls for comfort with a little flair? Pull out the rigatoni, cue the shrimp, and let the magic unfold. Just be warned—you may end up with a proposal or two on your hands.