What is "marry me pasta" actually called?

"Marry me pasta" is the common name itself; there isn't a more formal or traditional title. It's simply the pasta adaptation of Marry Me Chicken, built around the same sun dried tomato and cream sauce, with shrimp or chicken swapped in depending on the version.

Is marry me shrimp healthy?

It's a moderate indulgence dish rather than a diet food, mainly due to the heavy cream and parmesan. That said, shrimp itself is a lean, high protein ingredient low in calories and rich in nutrients like selenium and vitamin B12. You can lighten the dish by using half-and-half instead of heavy cream or adding extra vegetables like spinach or baby tomatoes.

What is the best pasta to serve with marry me shrimp?

Fettuccine and linguine are popular because their width holds the creamy sauce well, but penne or rigatoni work just as nicely if you prefer a shape that catches sauce in every bite. Choose based on what you already have; the sauce is forgiving with almost any pasta shape.

Why are so many dishes called "marry me"?

Once the original Marry Me Chicken went viral, the naming convention became a shorthand for "this is exceptionally good." Food creators started applying it to other proteins and dishes that used a similar rich, craveable sauce, which is how marry me shrimp, marry me pasta, and several other spin-offs came to be.

Marry Me Shrimp Pasta – Creamy, Easy & Restaurant-Style

Description

Silky sun-dried tomato cream sauce, juicy pan-seared shrimp, and just enough heat to keep things interesting.

This is the dish you make when you want dinner to feel like an occasion without the extra effort. Plump shrimp are seared until golden, then folded into a velvety sauce of sun-dried tomatoes, garlic, and parmesan that clings to every strand of pasta. It’s cozy enough for a weeknight and impressive enough for date night the kind of meal that earns seconds before anyone’s finished their first plate.

Ingredients

Scale

- 12 oz pasta (fettuccine, penne, or linguine all work beautifully)

- 1 lb large shrimp, peeled and deveined

- 3 tablespoons olive oil, divided

- 4 cloves garlic, minced

- 1/2 cup sun-dried tomatoes, chopped (oil-packed works best)

- 1 cup heavy cream

- 1/2 cup chicken or vegetable broth

- 3/4 cup grated parmesan cheese

- 1/2 teaspoon red pepper flakes (adjust to taste)

- 1/2 teaspoon Italian seasoning

- Salt and black pepper, to taste

- 1/4 cup fresh basil, chopped, for garnish

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until just al dente. Before draining, scoop out about a cup of the starchy pasta water and set it aside it’s your secret weapon for a silky sauce later. Drain the pasta and set it aside.

Step 2: Sear the Shrimp

Pat the shrimp dry with a paper towel, then season lightly with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 90 seconds per side, until pink and just opaque. Don’t overcrowd the pan or overcook them; shrimp go from perfect to rubbery fast. Remove the shrimp and set aside.

Step 3: Build the Sauce Base

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sun-dried tomatoes, and cook for about a minute until fragrant. This step matters more than it looks you’re pulling all that flavor left behind by the shrimp into the sauce.

Step 4: Make It Creamy

Pour in the broth and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, red pepper flakes, and Italian seasoning. Let the sauce simmer gently for 3 to 4 minutes until it starts to thicken slightly.

Step 5: Bring It Together

Reduce the heat to low and stir in the parmesan cheese until melted and smooth. Add the cooked pasta and shrimp back into the skillet, tossing everything to coat. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches a glossy, clingy consistency.

Step 6: Finish and Serve

Taste and adjust the seasoning with salt and pepper. Plate it up, scatter fresh basil over the top, and serve immediately while the sauce is at its silkiest.