Marry Me Shrimp Pasta cooks until tender with clean, bright flavor—an easy win for lighter dinners and meal prep.
Saucy Shrimp Pasta That Feels Weeknight-Fancy
Bright tomatoes, creamy half-and-half, and quick-cooking shrimp make this a fast, pantry-smart dinner that tastes like you labored longer than you did.
Think of this as the shortcut to a restaurant-style pasta without the fuss: canned crushed tomatoes and a spoonful of tomato paste build a bright, concentrated base, while sun-dried tomatoes add a sweet, umami pop. A little shallot and garlic soften into the sauce, red pepper flakes bring a gentle heat, and a splash of chicken broth keeps everything glossy and balanced. Olive oil and a touch of butter round the edges so the sauce feels silky, not heavy.
Half-and-half and freshly grated Parmesan are the clever finishing moves that make the sauce creamy without dragging you out of the pantry lane. Tossing the cooked spaghetti right into the skillet with reserved pasta water helps the sauce cling to each strand; the starchy liquid is the secret emulsifier that turns tomato soup into luscious pasta sauce. The shrimp cook in minutes—season them lightly and add at the last moment so they stay tender and sing against the tomato-bright sauce.
Practical wins: if you’ve got frozen shrimp, thaw them in cold water for 10–15 minutes and pat dry before cooking; if you’re prepping ahead, keep the sauce and pasta separate and combine when reheating. Leftovers reheat nicely over low heat with a splash of broth or half-and-half to revive the sauce. It’s a four-serving, roughly 30-minute recipe that’s family-friendly, pantry-smart, and just special enough for a weeknight you want to feel celebratory.
Ingredients
How to Make Marry Me Shrimp Pasta
- If using frozen shrimp, thaw in a bowl of cold water for 10–15 minutes, then pat dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper.
- Bring a large pot of salted water to a boil (about 1 tbsp salt). Cook the spaghetti according to package directions until al dente; reserve 1 cup pasta water, then drain the pasta.
- Meanwhile, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the finely chopped shallot and cook until soft, 2–3 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes, tomato paste and crushed tomatoes to the skillet, then stir in chicken broth, red pepper flakes, Italian seasoning, and remaining 3/4 tsp salt and 1/4 tsp black pepper; simmer gently 6–8 minutes to meld flavors.
- Stir in the half-and-half and grated Parmesan, reduce heat to low, and simmer 2–3 minutes until sauce is creamy; if you prefer a smoother sauce, pulse briefly with an immersion blender or mash sun-dried pieces with the back of a spoon.
- In a separate skillet, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through; remove from heat.
- Add the cooked spaghetti to the sauce and toss to coat, adding reserved pasta water 2–4 tbsp at a time as needed to reach a silky consistency. Fold in the cooked shrimp and adjust seasoning to taste.
- Divide pasta among 4 plates, sprinkle with additional Parmesan if desired, scatter chopped fresh basil over the top, and serve immediately.
Recipe Card
Marry Me Shrimp Pasta
Marry Me Shrimp Pasta cooks until tender with clean, bright flavor—an easy win for lighter dinners and meal prep.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- If using frozen shrimp, thaw in a bowl of cold water for 10–15 minutes, then pat dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper.
- Bring a large pot of salted water to a boil (about 1 tbsp salt). Cook the spaghetti according to package directions until al dente; reserve 1 cup pasta water, then drain the pasta.
- Meanwhile, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the finely chopped shallot and cook until soft, 2–3 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes, tomato paste and crushed tomatoes to the skillet, then stir in chicken broth, red pepper flakes, Italian seasoning, and remaining 3/4 tsp salt and 1/4 tsp black pepper; simmer gently 6–8 minutes to meld flavors.
- Stir in the half-and-half and grated Parmesan, reduce heat to low, and simmer 2–3 minutes until sauce is creamy; if you prefer a smoother sauce, pulse briefly with an immersion blender or mash sun-dried pieces with the back of a spoon.
- In a separate skillet, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through; remove from heat.
- Add the cooked spaghetti to the sauce and toss to coat, adding reserved pasta water 2–4 tbsp at a time as needed to reach a silky consistency. Fold in the cooked shrimp and adjust seasoning to taste.
- Divide pasta among 4 plates, sprinkle with additional Parmesan if desired, scatter chopped fresh basil over the top, and serve immediately.
Nutrition
- Carbohydrates
- 78
- Saturated Fat
- 7.5
- Sodium
- 1200
- Fiber
- 4.5
- Unsaturated Fat
- 12
- Protein
- 44
- Fat
- 22
- Cholesterol
- 220
- Trans Fat
- 0
- Calories
- 720
- Sugar
- 6