Marry Me Shrimp Pasta
This Marry Me Shrimp Pasta recipe is a fun twist on the classic Italian-American dish. I’ve tested and adjusted it several times, ensuring all the ingredients come together quickly and cook evenly for a failproof meal. The result is a creamy, savory dish with herbaceous flavors and a touch of heat. I serve it topped with Parmesan cheese and a dash of red pepper flakes, and I never have any leftovers!
Quick and Easy Marry Me Shrimp Pasta Recipe
I’ve been a fan of Mary Me chicken for as long as I can remember. However, in an effort to switch things up and incorporate different ingredients into my meals, I often put my own twist on the dish with options like my Marry Me salmon and Marry Me chickpeas.
Recently, I tested this Marry Me shrimp and pasta recipe, and it might be my favorite version yet! There’s just something about the plump, tender shrimp and velvety, savory sauce that leaves me coming back for bite after bite. Paired with al dente pasta, it’s a comfort food meal perfect for any time of the year.
Even better, it comes together using just a pot and a skillet and is ready to eat in less than 30 minutes. It's a lifesaver on busy weeknights!
Ingredients and Notes
- Pasta - Any pasta will work for this Marry Me shrimp recipe. I use gluten-free varieties.
- Oil - I prefer the strong taste of olive oil for this recipe, but avocado oil will also work.
- Shallot and Garlic - These create a pungent, tangy flavor for the base of the cream sauce.
- Shrimp - Peeled and deveined shrimp is best. Fresh or frozen can be used as long as they’re thawed first.
- Tomato Paste - This is different than tomato sauce. Tomato paste comes in a very small can (6 oz) at the grocery store. It has a very thick consistency as it's made by cooking tomatoes for so long that the water cooks out and is used to help thicken the sauce and enhance the tomato flavor.
- Sun-Dried Tomatoes - These are ripe tomatoes that dry in the sun. They’re tart, tangy, and slightly sweet, adding lots of flavor and depth to the sauce.
- Coconut Milk - This creates a thicker, creamier sauce. Use canned coconut milk, not liquid milk substitute varieties.
- Broth - Any broth will work for this recipe. I prefer vegetable broth and always recommend low-sodium varieties.
- Seasonings - Italian seasonings, salt, and pepper add a savory taste. I also like to include red pepper flakes for a bit of heat.
- Parmesan Cheese - This is optional, but it adds so much extra flavor! Nutritional yeast will also work if you need to keep this recipe dairy-free.
How to Make Marry Me Shrimp Pasta
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Prepare the pasta. Bring a pot of water to a boil, and cook the pasta to al dente according to package directions. Reserve 1 cup of the pasta water before draining.
Step 2: Sauté. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the shallots, garlic, and shrimp, and cook until the shrimp are opaque pink on all sides.
Step 3: Make the sauce. Next, add the tomato paste to the skillet, and allow it to cook until it turns a darker red color. Then, add the sun-dried tomatoes, coconut milk, broth, and seasonings. Mix to combine, and bring the sauce to a simmer for 2-3 minutes.
Step 4: Combine. Add the Parmesan cheese and drained pasta noodles, mixing to combine them with the sauce. Cook for another 1-2 minutes to thicken the sauce a bit. Then, add the reserved pasta water as needed to thin it out and achieve your desired consistency.
Step 5: Serve. Top your Marry Me shrimp pasta with Parmesan cheese and red pepper flakes, if desired, and enjoy warm!
Serving Suggestions
I like to serve this recipe with a veggie side dish such as a grilled vegetable salad, avocado and egg salad, or honey-glazed carrots and parsnips. Then, I add a side of garlic bread or crusty bread to soak up all the sauce.
FAQs
This recipe is best served right away. However, you can transfer leftovers to an airtight container and store them in the refrigerator for 2-3 days.
You'll know your shrimp are done when they turn pink and opaque all the way through and start to curl into a "C" shape.
Yes, you can substitute salmon, tilapia, cod, or chicken. Adjust the cooking time as needed.
For more shrimp recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Marry Me Shrimp Pasta
Equipment
- 1 Large Skillet
Ingredients
- 8 oz pasta - I used a gluten free kind
- 1 cup reserved pasta water
- 2 tablespoon olive oil
- 1 shallot - finely chopped
- 2 cloves garlic - minced
- 1 lb uncooked shrimp - peeled and deveined
- 1 tablespoon tomato paste
- 4 oz sun dried tomatoes - about ¼ cup
- ½ cup coconut milk - full fat, or use regular cream
- 1 cup broth - I used vegetable but bone or chicken will work too
- 1 teaspoon Italian seasonings
- ½ teaspoon red pepper flakes - optional - for heat
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup parmesan cheese - optional (this adds more flavor but feel free to use 1 tablespoon nutritional yeast to keep the dish dairy free or omit entirely)
Instructions
- Prepare the pasta. Bring a pot of water to a boil and cook the pasta al dente according to package directions. Reserve 1 cup of the pasta water before draining.8 oz pasta, 1 cup reserved pasta water
- Saute the aromatics and shrimp. While the pasta is cooking, heat a large skillet over medium heat with olive oil, shallots, garlic, and shrimp. Cook the shrimp until they’re opaque pink on all sides.2 tablespoon olive oil, 1 shallot, 2 cloves garlic, 1 lb uncooked shrimp
- Prepare the sauce. Add the tomato paste to the same skillet and allow it to cook until it becomes a darker red (about 1 - 2 minutes). Then add the sun dried tomatoes, coconut milk, broth, Italian seasonings, red pepper flakes (if using), sea salt, and black pepper. Give everything a mix to incorporate then bring the sauce to a simmer for 2 - 3 minutes.1 tablespoon tomato paste, 4 oz sun dried tomatoes, ½ cup coconut milk, 1 cup broth, 1 teaspoon Italian seasonings, ½ teaspoon red pepper flakes - optional - for heat, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Add the cheese and pasta. The sauce will still be fairly thin. Add the parmesan cheese and the drained pasta noodles. Mix into the sauce and allow everything to cook for another 1 - 2 minutes. The sauce will thicken up with time. Add splashes of the reserved pasta water to thin it out until your desired consistency.¼ cup parmesan cheese
- Serve. Enjoy the pasta warm with a sprinkle of extra parmesan cheese and/or red pepper flakes on top!
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