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Creamy, garlicky, and just a little spicy, Marry Me Shrimp Pasta is made with tender shrimp, sun-dried tomatoes, and a rich parmesan sauce with a hint of chili heat. It’s fast, simple, and all comes together in one skillet.
Marry Me Shrimp Pasta is what happens when your favorite creamy, cozy pasta meets your shrimp obsession head-on and, honestly, it just makes sense. I’ve already got a Marry Me Chicken Pasta that my kids loves, but shrimp? Shrimp is my weakness. So I had to try it. Toss in sun-dried tomatoes, a garlicky parmesan sauce, and a little chili kick… and yep, we’ve got another weeknight winner that tastes like it came from a restaurant but takes less time than convincing the kids to agree on a movie.
If you love easy, elegant seafood or creamy pasta dishes, don’t miss my Creamy Salmon Pasta, Tuscan Chicken Pasta, or Scallop Pasta.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Make sure your shrimp are dry before cooking. Pat them with a paper towel so they sear instead of steaming – it makes a big difference in flavor.
- Don’t overcrowd the pan. Shrimp cook best when they’ve got a little space.
- Keep close to the pan when making the sauce. Since we’re using almond milk, you’ll want to stir often to keep it smooth and help it thicken up nicely.
- Go easy on the salt at first. Parmesan adds a good amount of saltiness, so taste the sauce before adding more.
- Add pasta water slowly. You don’t always need the full half cup, just enough to make the sauce silky and help it coat the noodles perfectly.
Common Questions
Yep! Whole milk or even half-and-half will work great here if you’re not keeping it dairy-light. Just keep the same measurements.
I usually go for large shrimp, peeled and deveined. Frozen is totally fine – just thaw and pat them dry before cooking so they sear nicely. Remember to use raw shrimp and not pre-cooked shrimp.
Whisk your cornstarch into cold almond milk before adding it to the pan, and keep stirring once it’s on the heat. Add extra pasta water a little at a time if it tightens up too much.
How to Make Marry Me Shrimp Pasta
Here’s how to get perfect results every time:
1️⃣ Season the shrimp
Cook the pasta according to package instructions to al dente. Reserve 1/2 cup pasta water, then drain and set aside. Mix the shrimp with salt, pepper, garlic powder, and onion powder.
✏️ Try not to overcook the pasta.
2️⃣ Cook the Shrimp
Toss shrimp with salt, pepper, garlic powder, Italian seasoning, and onion powder. Heat olive oil in a skillet over medium heat, then cook shrimp in a single layer for 2 minutes. Stir and cook another 2-3 minutes until pink and cooked through. Remove and set aside.
✏️ Make sure your shrimp are dry so they sear, not steam.
3️⃣ Make the Sauce
In a small jug, whisk cornstarch into ¼ cup almond milk. Stir in the remaining almond milk, chili peppers, and a pinch of salt. Pour into the same skillet and scrape up any browned bits.
✏️ Stir right away to keep the sauce smooth as it heats.
4️⃣ Add the Pasta to the sauce
Add the reserved ½ cup of pasta water to the skillet. Stir constantly and let the sauce simmer for 3-4 minutes until it thickens up. Add the cooked pasta and gently toss to coat.
✏️ If the sauce tightens up too much, splash in a little more pasta water to loosen it.
5️⃣ Add Shrimp, Finish, and Serve
Return the shrimp to the skillet and stir to combine. Serve immediately with grated parmesan and parsley, if you like.
✏️ Serve it hot! This pasta tastes best fresh off the stove.
Variations & Tips
→ Not into shrimp? Swap it for cooked chicken, salmon, or even some crispy tofu if you’re keeping it meatless; just go with what your family likes best.
→ Need to sneak in some veggies? Stir in a handful of spinach, chopped zucchini, or even frozen peas right at the end.
→ If you need it dairy-free, you can use your favorite plant-based parmesan or skip the cheese and let the sun-dried tomatoes and seasoning shine.
→ Serving different spice levels? Make the sauce mild, then let everyone add their own chili flakes or hot sauce at the table.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not ideal for freezing, since the sauce can separate, but if needed, freeze in a sealed container for up to 1 month.
- Reheating: Reheat gently on the stove or in the microwave with a splash of milk or water to loosen the sauce.
Marry Me Shrimp Pasta
Ingredients
- 12 ounces linguine pasta, gluten free if needed
- 1 pound large shrimp, peeled and deveined
- Kosher salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil, or avocado oil
- 1 1/2 cup almond milk, or any milk
- 2 tablespoons cornstarch
- 2 tablespoons chopped chili peppers ** see note, sriracha, hot sauce, or to taste
- 1/2 cup grated Parmesan cheese
Optional:
- Fresh parsley, for garnish
Instructions
- Cook the 12 ounces linguine pasta according to package instructions to al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Mix the 1 pound large shrimp with Kosher salt and pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning, 1 teaspoon onion powder. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook for 2 minutes. Stir and continue to cook for 2-3 minutes. Once the shrimps are done, remove them from the pan and set aside.
- In a small jug, whisk 2 tablespoons cornstarch with 1/4 cup of the 1 1/2 cup almond milk until smooth. Stir this mixture into the remaining milk and mix with the 2 tablespoons chopped chili peppers ** see note. Season with salt to your taste.
- Add all the milk mixture to the preheated pan together with the pasta water. Stir continuously at the bottom of the pan to deglaze and allow the sauce to heat up and thicken. It should take about 3-4 minutes.
- Once the sauce is thickened, stir in the cooked pasta and shrimp.
- Serve pasta immediately with 1/2 cup grated Parmesan cheese and garnish with Fresh parsley, if desired.
Notes
Note:
I used Chili Peppers instead of sun-dried tomatoes for this dish. You can replace the chili with 3-4 tablespoons of chopped sun-dried tomatoes. The ones packed in oil in a jar have a stronger taste than the dried ones in packets.Tips
- Pat shrimp dry before cooking for a better sear.
- Whisk cornstarch into cold almond milk to avoid clumps.
- Stir the sauce continuously as it thickens.
- Add pasta water slowly – just enough to loosen the sauce.
Storage
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Reheat gently with a splash of milk or water to bring the sauce back.
- Freezing isn’t ideal, but can work short-term – freeze for up to 1 month and thaw overnight in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Marry Me Shrimp Pasta
This creamy shrimp pasta is a full meal on its own, but if you’re looking to add something fresh or a little extra on the side, these are some of my go-to options. They pair perfectly without stealing the spotlight!
- Tomato Mozzarella Salad
- Cucumber and Tomato Salad
- Garlic Roasted Vegetables
- Air Fryer Broccoli
- Cheesy Garlic Bread
- Italian Focaccia
I don’t see the sun dried tomatoes in the recipe list nor in the recipe.
Do you actually use them and forgot to add them? I would think they’re essential to the recipe if so.
Hi Holly. You can replace the chili peppers I used with 3 tablespoons of chopped sun-dried tomatoes.
When – Where – How does the pasta get cooked and how much pasta water gets reserved?
Check both the description and the recipe!
Hi so sorry about that. Not sure how that was left out. I updated it.