Name: Marry Me Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g pasta; 1 tbsp neutral oil; 1 tbsp salt; 300 g shrimp (peeled and deveined); 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 20 g butter; 2 tbsp olive oil; 1 tbsp minced garlic; 1/3 cup chopped onion; 1/2 tbsp Italian herbs; 1 tsp smoked paprika; 1/4 cup sun-dried tomatoes; 1/2 cup white wine; 1/2 cup cream; 1/2 cup parmesan cheese; salt to taste; black pepper to taste; 1 tbsp chopped parsley

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This marry me shrimp pasta is rich, comforting and packed with flavour, yet it only takes about half an hour to make from start to finish.

The combination of juicy shrimp, garlic, sun-dried tomatoes, cream and parmesan cheese creates a beautifully balanced sauce that coats every strand of pasta. The shrimp are lightly seasoned with smoked paprika, salt and pepper before being quickly pan-fried in butter and olive oil, giving them a slightly smoky, savoury flavour.

Then we build the sauce in the same pan using garlic, onion, Italian herbs, white wine and cream. The sun-dried tomatoes add a deep, slightly tangy sweetness that works perfectly with the richness of the cream. Once the shrimp and pasta are tossed back into the sauce and finished with parmesan cheese, everything becomes silky, creamy and incredibly satisfying.

This dish serves 2–3 people, making it perfect for a cosy dinner, a relaxed weekend meal or even a casual date night at home. Despite tasting restaurant-worthy, it’s actually very simple and forgiving to cook.

The final touch is a sprinkle of fresh parsley, which adds colour and a fresh herbal aroma that brightens up the whole dish.

Ingredients

Pasta

250g pasta
1 tbsp neutral oil
1 tbsp salt

Shrimp Marinade

300g shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika

Sauce

20g butter
2 tbsp olive oil
1 tbsp minced garlic
1/3 cup chopped onion
1/2 tbsp Italian herbs
1 tsp smoked paprika
1/4 cup sun-dried tomatoes
1/2 cup white wine
1/2 cup cream
1/2 cup parmesan cheese
salt to taste
black pepper to taste
1 tbsp chopped parsley

Instructions

1. Cook the pasta

Bring a large pot of water to a boil. Add 1 tbsp salt and 1 tbsp neutral oil to the water, then add 250g pasta.

Cook the pasta according to the package instructions, but stop cooking about 1–2 minutes before it becomes fully tender. The pasta should still have a slight bite in the centre.

Drain the pasta and set it aside.

❤️ Tip: Slightly undercooking the pasta is important because it will finish cooking later in the sauce. This prevents the pasta from becoming too soft.

2. Season the shrimp

Place 300g shrimp into a mixing bowl. Add 1/2 tsp salt, 1/2 tsp black pepper and 1 tsp smoked paprika.

Mix everything together until the shrimp are evenly coated with the seasoning.

Let the shrimp sit for 5–10 minutes while you prepare the rest of the ingredients.

3. Cook the shrimp

Heat a large frying pan over medium heat. Add 20g butter and 2 tbsp olive oil.

Once the butter has melted and the oil is hot, add the seasoned shrimp to the pan in a single layer.

Cook for 1–2 minutes on each side, until the shrimp are almost fully cooked and just starting to turn pink. Do not overcook the shrimp at this stage. They will continue cooking later in the sauce, and overcooked shrimp can become rubbery.

Remove the shrimp from the pan and set them aside on a plate.

4. Cook the aromatics

In the same pan, add 1 tbsp minced garlic, 1/3 cup chopped onion, 1/2 tbsp Italian herbs and 1 tsp smoked paprika.

Cook over medium heat for about 1-2 minutes, stirring frequently, until the onion becomes soft and the garlic smells fragrant.

5. Build the sauce

Add 1/4 cup chopped sun-dried tomatoes to the pan and stir for about 30 seconds.

Pour in 1/2 cup white wine and let it simmer for 2–3 minutes so the alcohol cooks off and the flavour concentrates.

Next, add 1/2 cup cream and stir well. Bring the sauce to a gentle simmer.

❤️ Tip: Scrape the bottom of the pan while adding the wine. This lifts all the flavourful bits left behind from cooking the shrimp.

6. Combine pasta and shrimp

Add the cooked shrimp and the partially cooked pasta back into the pan.

Use tongs or a spoon to gently toss everything together so the pasta and shrimp are evenly coated in the creamy sauce.

Let the mixture simmer for 2–3 minutes so the pasta finishes cooking and absorbs some of the sauce.

❤️ Tip: If the sauce becomes too thick, add 2–3 tbsp pasta cooking water to loosen it.

7. Add the parmesan cheese

Sprinkle 1/2 cup grated parmesan cheese into the pan and stir until the cheese melts into the sauce.

Taste the pasta and season with salt to taste and black pepper to taste.

❤️ Tip: Add the parmesan gradually while stirring. This helps it melt smoothly into the sauce instead of clumping.

8. Garnish and serve

Turn off the heat and sprinkle 1 tbsp chopped parsley over the pasta.

Serve immediately while the pasta is hot and creamy.

❤️ Tip: A little extra parmesan on top right before serving makes the dish even more flavourful.

Extra Tips

1. Extra creamy version

Add another 1/4 cup cream if you prefer a richer and thicker sauce.

2. Spicy version

Add 1/2tsp chilli flakes when cooking the garlic and onion for a gentle heat.

3. Add vegetables

Spinach, mushrooms or cherry tomatoes can be added to the sauce for extra colour and nutrition.

4. Alcohol-free option

Replace the 1/2 cup white wine with 1/2 cup chicken stock if you prefer not to cook with alcohol.

Marry Me Shrimp Pasta