About This Recipe

Marry me shrimp pasta is the Tuscan cream pasta that lives up to its impossibly romantic name. Plump shrimp in a sun-dried tomato cream sauce with garlic, spinach, and Parmesan — it's the kind of meal that makes people stop mid-bite and ask for the recipe. The sun-dried tomatoes are the secret: their concentrated, tangy-sweet flavor transforms a simple cream sauce into something extraordinary. Ready in 30 minutes, feels like a special occasion every time.

Why You'll Love It

  • Restaurant-quality in 30 minutes — tastes like you spent hours
  • Sun-dried tomatoes add intense umami depth to every bite
  • The sauce is so good people drink it with a spoon
  • One pan plus one pot — minimal cleanup

Marry Me Shrimp Pasta (Creamy Tuscan Style)

Marry Me Shrimp Pasta (Creamy Tuscan Style)
10 min
Prep
20 min
Cook
30 min
Total
4
Servings
⭐ 4.9
Rating
620
Calories

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 8 oz (225g) fettuccine or linguine
  • 4 cloves garlic, minced
  • 1/2 cup (80g) sun-dried tomatoes in oil, chopped
  • 2 cups (60g) fresh spinach
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (50g) Parmesan, grated
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • Salt and pepper
  • 2 tbsp olive oil
  • Fresh basil to garnish

Instructions

  1. 1Cook pasta Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining....
  2. 2Cook shrimp Season shrimp with salt and pepper. Cook in olive oil over medium-high heat 1-2 minutes per side until pink. Remove and ...
  3. 3Make sauce In same pan, sauté garlic 60 seconds. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Pour in cream an...
  4. 4Finish Add spinach and Parmesan, stir until spinach wilts and cheese melts. Add pasta and shrimp back. Toss, adding pasta water...

Ingredients

1 lb (450g) large shrimp, peeled and deveined 8 oz (225g) fettuccine or linguine 4 cloves garlic, minced 1/2 cup (80g) sun-dried tomatoes in oil, chopped 2 cups (60g) fresh spinach 1 cup (240ml) heavy cream 1/2 cup (120ml) chicken broth 1/2 cup (50g) Parmesan, grated 1 tsp Italian seasoning 1/2 tsp red pepper flakes Salt and pepper 2 tbsp olive oil Fresh basil to garnish

Step-by-Step Instructions

  1. 1

    Cook pasta

    Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.

  2. 2

    Cook shrimp

    Season shrimp with salt and pepper. Cook in olive oil over medium-high heat 1-2 minutes per side until pink. Remove and set aside.

  3. 3

    Make sauce

    In same pan, sauté garlic 60 seconds. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Pour in cream and chicken broth. Simmer 3-4 minutes until slightly thickened.

  4. 4

    Finish

    Add spinach and Parmesan, stir until spinach wilts and cheese melts. Add pasta and shrimp back. Toss, adding pasta water to loosen if needed. Serve with fresh basil.

Pro Tips

🏆 Chef Tips
  • Don't overcook the shrimp — they cook in 2 minutes total. Overcooked shrimp are rubbery.
  • Reserve pasta water — the starchy water helps the sauce cling to pasta beautifully.
  • Use sun-dried tomatoes packed in oil — they add richness and tang that fresh tomatoes can't replicate.
  • Add pasta water gradually — the sauce should coat pasta without being soupy.

Frequently Asked Questions

The original marry me chicken was so delicious people joked it would make someone propose. The shrimp version is equally irresistible.
Yes — thaw completely and pat dry before cooking. Wet shrimp steam instead of sear.
Fettuccine, linguine, or pappardelle. Wide noodles hold the rich cream sauce best.
Use full-fat coconut milk instead of cream and nutritional yeast instead of Parmesan. Different but still delicious.

Nutrition Per Serving

620
Calories
35g
Protein
52g
Carbs
28g
Fat
3g
Fiber
4g
Sugar
680mg
Sodium
14g
Sat. Fat