Marry Me Shrimp Pasta

Creamy, flavorful, and utterly irresistible—there’s a reason why this dish can inspire a proposal! Marry Me shrimp pasta features a rich sun-dried tomato cream sauce loaded with shrimp, tender spinach, and fragrant herbs, all tossed with perfectly al dente pasta. Taking inspiration from our beloved Marry Me chicken, this is a new spin on a classic that’s both indulgent and easy to make.

Spinach adds a pop of color and is my go-to veggie for pasta dishes. It melds seamlessly into the creamy sauce, wilting to perfection as it cooks. To avoid waste, I used the oil from the sun-dried tomatoes to cook the shrimp and aromatics—it’s a delicious swap for plain olive oil.

If you have some dry white wine lying around, then by all means add some to the pasta. Just replace 1/2 cup of the broth with white wine. If you do end up using wine, then you can omit the balsamic vinegar since the wine will provide a nice acidity.

Forgot to defrost the shrimp? No sweat! There’s a quick way to defrost that will take 10 to 20 minutes depending on the amount of shrimp. Simply place the shrimp in cold running water, stirring occasionally, until fully thawed. Then drain and pat dry with a paper towel.

What I love most is how easy this dish is to pull together. With minimal prep and just a few simple steps, you can have it on the table in no time. It’s perfect for busy weeknights or when you want to impress at a dinner party. Trust me, it doesn’t get much better than this!

Did you make this recipe? Let us know what you think in the comments below!