Creamy Marry Me Shrimp

Juicy shrimp soaked in a smooth, garlicky cream coat every strand of al dente pasta in this easy yet decadent meal. You'll love how the shrimp stays crisp outside while remaining tender inside, giving you that perfect texture contrast in each mouthful. This go-to dish works for so many occasions and can be tweaked tons of ways, making it something you'll want to cook again and again.

I threw this together during one crazy-busy night when I needed something that looked fancy but wouldn't take forever. I picked shrimp with garlic in a creamy pasta sauce. Man, was I shocked when it vanished faster than anything else I served. Even my kid who hates trying new foods asked for more, and now we make it all the time.

Key Ingredients

• Pasta (8 ounces, spaghetti, fettuccine, or linguine): Go for long, textured noodles that'll grab onto that creamy sauce; homemade pasta takes this dish to another level
• Shrimp (1 pound, peeled and deveined): Get medium or large ones (16/20 count) for the right balance of chew and tenderness; try to find wild-caught for better flavor
• Olive oil (2 tablespoons): Splash in some quality stuff to boost flavors and get that nice golden color on your shrimp
• Unsalted butter (3 tablespoons): This starts your sauce and lets you add salt to your liking; fancy European butter makes everything extra rich
• Garlic cloves (4, minced): Don't skimp with the jarred stuff—fresh minced cloves pack way more punch; pick firm heads without any sprouts
• Heavy cream (1 cup): This makes your sauce ultra luxurious; stick with full-fat for the smoothest, most stable results
• Parmesan cheese (½ cup, freshly grated): Builds that yummy savory crust; skip the pre-shredded and grate it yourself
• Italian seasoning (1/2 teaspoon): This spice blend adds tons of flavor at once; look for mixes with plenty of basil and oregano
• Fresh parsley (for garnish): Adds a pop of color and fresh flavor to finish things off
• Salt and pepper: They wake up all the other flavors; sea salt flakes and fresh-ground pepper really do make everything better

Cooking Instructions

Pasta Preparation:

Get a big pot of water boiling like crazy. Toss in a big spoonful of salt until it tastes like ocean water. Drop in your pasta and cook it just until it has a little bite left—usually a minute or two less than the box says. Before you drain it, scoop out half a cup of that starchy water. That stuff is magic for binding your sauce later.

Shrimp Seasoning:

While your pasta bubbles away, grab some paper towels and pat those shrimp completely dry. This helps them get a nice sear instead of steaming. Sprinkle salt and fresh black pepper all over both sides. Make sure every shrimp gets some love for the best flavor.

Garlic Infusion:

Pour olive oil into a big, wide pan over medium-high heat until it shimmers but doesn't smoke. Toss in your minced garlic and cook for about half a minute until it smells amazing but hasn't turned brown. This quick step pushes all that garlic flavor into the oil and through the whole dish.

Sauce Creation:

Turn the heat down low and add your minced garlic to the same pan, stirring until you can really smell it but before it browns. Slowly pour in your heavy cream while whisking to pick up all those tasty bits stuck to the bottom. This grabs all the flavor you've built up so far.

Final Assembly:

Put the shrimp back in with your veggies, then pour in your sauce right away. Gently toss everything as the sauce gets thicker and coats each piece. Add your cooked noodles and use tongs to mix it all together without breaking the pasta. Finish by sprinkling fresh chopped parsley all over the top. The warmth from the dish brings out the herb's smell while making everything look prettier.

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My nana always told me the big secret to amazing pasta is in the water—'it should taste like the sea,' she'd remind me. She wasn't kidding. That salty water doesn't just flavor your pasta from the inside out, but when you add a splash back to your sauce, it works magic. Her other rule we couldn't break was using the freshest seafood possible. No amount of garlic or cream can hide bad shrimp.

What To Serve With It

Make this dish even better with some thoughtful sides. Try a simple arugula salad with lemon dressing to cut through all that richness. Oven-roasted cherry tomatoes add sweet tanginess that works perfectly against the savory pasta. For a full Mediterranean meal, set out small bowls of tzatziki made from thick Greek yogurt, grated cucumber, minced garlic, and fresh dill. In summer, I like to pair it with a big mixed green salad loaded with cherry tomatoes for something lighter that still fills you up.

Creative Variations

Switch things up based on what you like or what's in your kitchen. If you love Mediterranean flavors, throw in some olives, sundried tomatoes, and crumbled feta during the last minute of cooking. Make an Italian twist with lots of basil, oregano, and a handful of parmesan. Heat lovers can add diced jalapeños and a sprinkle of cayenne along with the other seasonings. My sister makes an awesome fall version with chunks of butternut squash mixed into the pasta, adding sweet notes with a touch of warmth.

Storage Solutions

Get the most from any leftovers by storing them right. If you think you'll have extras, cook your pasta a little less than normal since it'll soak up moisture and keep cooking in the fridge. Store everything in airtight containers for up to three days to keep it fresh and away from other food smells. When warming it up, add a little splash of cream or water to loosen the sauce. Try to heat it in a pan instead of the microwave, which can make pasta rubbery. Surprisingly, this dish freezes really well—divide it into single servings, let cool completely before freezing, and thaw in the fridge overnight before warming up for best results.

This garlic shrimp pasta has totally changed how I think about pasta dishes. What started as just trying something new has turned into a dinner table staple—showing how simple ingredients treated right can make truly knockout meals. The mix of that garlicky cream sauce with tender shrimp and perfectly cooked pasta creates something way better than you'd expect. Even my friends who normally push their seafood to the side of their plate can't get enough of this dish.

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Recipe Questions & Answers

→ Why's it called 'Marry Me' shrimp pasta?

They named it that because the flavor’s so incredible, people joke it could spark a proposal. It’s fancy enough for romantic nights.

→ Is pre-cooked shrimp okay to use?

Fresh is ideal, but pre-cooked works too. Just toss them in at the last moment for 1-2 minutes to keep them soft, not chewy.

→ How do I keep the cream sauce smooth?

Simmer gently instead of boiling, add Parmesan bit by bit while stirring, and take it off the heat once it's thickened nicely.

→ What pairs well with this pasta?

Light salads, crusty garlic bread, or go fancy with appetizers and a rich dessert to end the meal right.

→ Can I prepare it ahead of time?

This dish shines when eaten fresh. Cook the parts separately (like shrimp and pasta), then make the sauce right before serving.

→ Which wine matches this dish?

A dry white like Sauvignon Blanc or Pinot Grigio works beautifully. If red’s your thing, a light Pinot Noir is a great pick.