Marry Me Shrimp Pasta with Sun-Dried Tomato Cream Sauce Recipe

If you’re looking for a dish that screams indulgence and romance, you absolutely have to try my Marry Me Shrimp Pasta with Sun-Dried Tomato Cream Sauce Recipe. I promise you, this pasta will win hearts and cravings alike—it’s packed with tender shrimp, vibrant sun-dried tomatoes, and a dreamy creamy sauce that feels like a warm hug on a plate. Whether it’s a special occasion or just a night you want to elevate dinner, you’ll find this recipe a total game-changer.

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Ingredients You’ll Need

The ingredients for this Marry Me Shrimp Pasta with Sun-Dried Tomato Cream Sauce Recipe come together in perfect harmony: creamy, savory, and with the bright punch of sun-dried tomatoes. When shopping, I always recommend grabbing the sun-dried tomatoes packed in oil—they bring an extra depth of flavor that dried or rehydrated ones just can’t compete with.

• Sun-dried tomatoes packed in oil: Using the oil along with the tomatoes adds richness to the sauce—save that oil to cook the shrimp and garlic for a flavor boost.
• Large shrimp: Peeled and deveined shrimp work best, as they cook quickly and soak up the sauce beautifully.
• Kosher salt & freshly ground black pepper: Simple seasoning that lets the ingredients shine.
• Rigatoni or penne: These pasta shapes hold onto the sauce well, giving you a perfect coating in every bite.
• Garlic cloves: Fresh garlic brings a punch of savory depth; finely chopping it helps it melt evenly into the sauce.
• Tomato paste: This ingredient intensifies the tomato flavor, making the sauce irresistibly rich.
• Crushed red pepper flakes: Just a touch adds a gentle heat without overpowering the dish.
• Low-sodium chicken broth: Adds savory liquid to thin out the sauce while keeping flavors robust.
• Heavy cream: This makes the sauce luxuriously creamy and perfect for coating the pasta and shrimp.
• Italian seasoning: A blend of herbs that brings classic Italian flavor notes.
• Baby spinach: Adds color, nutrition, and a fresh vegetal contrast to the creamy sauce.
• Parmesan cheese: Finely grated for easy melting—this builds umami and creaminess.
• Fresh basil: Torn over the top just before serving for a burst of brightness.

Variations

I love making this Marry Me Shrimp Pasta with Sun-Dried Tomato Cream Sauce Recipe my own by switching up a few ingredients here and there, and honestly, you should feel free to do the same! It’s a flexible recipe that holds up beautifully with tweaks so you get something that’s perfect for your taste buds or dietary needs.

• Use scallops instead of shrimp: I tried this once and it was just as magical; the scallops added a silky texture that everyone loved.
• Swap pasta for zucchini noodles: When I wanted a lighter version, zucchini noodles worked great—just don’t overcook them to avoid sogginess.
• Make it dairy-free: Try coconut cream or cashew cream instead of heavy cream and use nutritional yeast for a cheesy flavor.
• Go spicy: Increase the crushed red pepper flakes or add a dash of hot paprika for those who crave heat.

How to Make Marry Me Shrimp Pasta with Sun-Dried Tomato Cream Sauce Recipe

Step 1: Cook Shrimp to Perfection

Start by heating 2 tablespoons of the sun-dried tomato oil in a large heavy skillet over medium-high heat. Season your shrimp generously with kosher salt and freshly ground black pepper—this simple seasoning is key. Cook them for about 3 minutes, stirring occasionally, until they turn pink and opaque. Don’t overcook here because the shrimp will continue cooking a bit later in the sauce. Once done, transfer them to a plate and set aside. This step is quick but essential for juicy shrimp that steal the show.

Step 2: Cook the Pasta

While the shrimp is cooking, bring a large pot of salted water to a boil and cook your rigatoni or penne until al dente according to the package instructions. I like to stir occasionally so the pasta doesn’t stick. Once done, drain it and set it aside. Pro tip: Reserve a cup of pasta water—it’s a great fallback to loosen the sauce if it gets too thick.

Step 3: Build That Sun-Dried Tomato Cream Sauce

In the same skillet you used for shrimp, lower the heat to medium and add the remaining 2 tablespoons of sun-dried tomato oil. Toss in the finely chopped garlic, tomato paste, and crushed red pepper flakes. Cook stirring constantly for about a minute or until the tomato paste deepens in color—this step brings out a beautiful, roasted tomato flavor. Then stir in your sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Scrape up those tasty browned bits stuck to the pan; they add depth to your sauce.

Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally until it slightly thickens. Add your baby spinach and cook for another 1-2 minutes until wilted. This greens addition adds a lovely freshness and color contrast.

Step 4: Combine Pasta, Shrimp & Cheese

Now toss your cooked pasta and shrimp right into that luscious sauce. Add the grated Parmesan cheese and stir everything together until the pasta is fully coated in a glossy, creamy sauce. Taste and adjust the seasoning with salt and pepper. Then, remove the skillet from heat, cover it, and let the pasta sit for about 2 to 3 minutes—this short rest lets the flavors marry (pun intended!) and the cheese to melt perfectly.

Step 5: Plate and Garnish

Give everything one last gentle stir, then divide it among bowls. For the final flourish, sprinkle with torn fresh basil leaves and a little extra Parmesan. The fresh basil adds a pop of color and that unmistakable herbaceous aroma that pulls the whole dish together.

How to Serve Marry Me Shrimp Pasta with Sun-Dried Tomato Cream Sauce Recipe

Garnishes

I adore topping this pasta with freshly torn basil and an extra sprinkle of Parmesan cheese—it adds just the right fresh and umami kick that brightens the creamy sauce. Sometimes I throw on a little cracked black pepper or a drizzle of good olive oil if I’m feeling fancy. It’s those finishing touches that make it restaurant-worthy at home.

Side Dishes

My go-to side is a simple green salad with lemon vinaigrette to cut through the richness, and garlic bread for soaking up every last bit of that fabulous sauce. Roasted or steamed asparagus also pairs beautifully if you want something warm and green on the plate.

Creative Ways to Present

For special occasions, I’ve tried serving this pasta in individual shallow bowls with a sprig of fresh basil standing upright—it makes the dish feel extra elegant. Another fun idea is plating it in a wide scoop with a Parmesan crisp on top for crunch. Adding edible flowers can even impress guests if you want to dress it up.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The shrimp and sauce hold up well, but the pasta can soak up the sauce and get a little thick, so you might want to add a splash of broth or cream when reheating.

Freezing

I don’t usually freeze this pasta as cream-based sauces and seafood tend to change texture. But if you must, freeze shrimp and pasta separately from sauce for best results, and thaw gently in the fridge before recombining.

Reheating

I reheat leftovers gently on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce and keeping it creamy and luscious instead of drying out. Microwave reheating works in a pinch, just stir halfway through to heat evenly.

FAQs

Final Thoughts

When I first made this Marry Me Shrimp Pasta with Sun-Dried Tomato Cream Sauce Recipe, I immediately fell in love with how the tangy sun-dried tomatoes paired with creamy sauce and succulent shrimp. It’s such a comforting yet luxe dish that turns an ordinary dinner into a celebration. Honestly, I can’t recommend it enough—whether you’re cooking for someone special or just treating yourself, this recipe always delivers big on flavor and ‘wow’ factor. I hope you enjoy making and sharing it as much as I do!

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