If Marry Me Chicken Pasta is on repeat in your kitchen, wait until you try this shrimp version — same dreamy sauce, but shrimp cooks in 4 minutes flat. This is the weeknight dinner that earns a marriage proposal.
Juicy shrimp in a silky sun-dried tomato cream sauce — this 20-minute marry me shrimp will have everyone asking for seconds.
Why This Recipe Works
Shrimp cooks in minutes: 2 minutes per side in a hot pan — overcooking is the only real risk, and this recipe prevents it.
The sauce is the star: sun-dried tomatoes, heavy cream and parmesan create that cult-favorite blush sauce in under 5 minutes.
One pan, zero waste: the shrimp fond left in the pan builds the sauce flavor automatically.
Restaurant presentation, pantry ingredients: it looks and tastes like a $30 dish but costs a fraction of that.
Ingredient Notes & Substitutions
Shrimp: large (21-25 count) peeled and deveined. Frozen works perfectly — just thaw completely and pat dry.
Sun-dried tomatoes: oil-packed, chopped. The oil they come in is liquid gold — use it to sear the shrimp.
Heavy cream: don’t substitute with half-and-half — the sauce will break. Full-fat coconut cream works for dairy-free.
Parmesan: freshly grated melts into the sauce. Pre-grated becomes grainy.
Fresh basil: added at the very end. Dried basil won’t give you the same bright finish.
1Pat shrimp completely dry. Season with salt, pepper and smoked paprika.
2Heat sun-dried tomato oil in a large skillet over medium-high. Sear shrimp 2 minutes per side until pink and just curled. Remove to a plate.
3In the same pan over medium heat, sauté garlic and sun-dried tomatoes 1 minute. Pour in chicken broth, scraping up any fond. Add heavy cream and Parmesan. Simmer 3 minutes until slightly thickened.
4Return shrimp to the sauce. Add fresh basil, toss 30 seconds and serve immediately over pasta, rice or crusty bread.
Dry shrimp is non-negotiable — moisture steams instead of sears, and you lose that pink crust.
Pull the shrimp the moment they curl into a “C” shape. An “O” shape means overcooked.
Keep the heat at medium when making the sauce — a rolling boil will break the cream.
The sauce thickens as it cools; if serving over pasta, add a splash of pasta water to loosen it.
Storage & Reheating
🧊Refrigerator
2 days airtight — shrimp doesn’t keep as long as chicken, so plan accordingly.
❄️Freezer
Not recommended — cream sauces split when frozen.
🔥Reheating
Low heat with a splash of cream or broth. High heat turns shrimp rubbery.
What to Serve With Marry Me Shrimp
Serve over linguine, angel hair or creamy polenta to catch every drop of sauce. Garlic bread on the side is mandatory. Seafood lovers should also check out my Creamy Tuscan Shrimp and Spicy Garlic Butter Shrimp.
Frequently Asked Questions
Can I use frozen shrimp?
Yes — thaw them overnight in the fridge or 15 minutes under cold running water, then pat completely dry. Dry shrimp sear; wet shrimp steam and water down the sauce.
Why is my sauce too thin?
Either the shrimp released water (pat them drier next time) or the cream needed another minute. Simmer gently, uncovered, and it will tighten — the parmesan thickens it as it melts too.
Can I make marry me shrimp ahead?
The sauce holds a day in the fridge, but cook the shrimp fresh — reheated shrimp turn rubbery fast. Rewarm the sauce gently and give the shrimp their 4 minutes right before serving.
What’s the difference from marry me chicken?
Same iconic creamy sun-dried tomato and parmesan sauce, different protein. Shrimp version cooks in a fraction of the time — 15 minutes versus 30 — which makes it the weeknight winner.
How do I keep shrimp from overcooking?
Pull them the moment they curl into a loose C shape and turn opaque — about 2 minutes per side. A tight O shape means they’ve gone past done, so err early; they finish in the warm sauce.
What should I serve with marry me shrimp?
Crusty bread, angel hair pasta or creamy polenta to catch every drop of the sun-dried tomato cream. A crisp green salad with lemon vinaigrette balances the richness.
Serving Suggestions & Pairings
Marry Me Shrimp is equally at home over pasta, rice, or creamy polenta. For a low-carb option, serve over zucchini noodles or a bed of wilted spinach — the sauce is rich enough to stand on its own without starch. A side of crusty bread for soaking up every last drop of sauce is practically mandatory. The dish also works beautifully as a starter — serve in shallow bowls with toasted crostini on the side for an impressive dinner party appetizer.
Loved this recipe?
Try more easy weeknight dinners from Mars Recipes.
Obsessed with this sauce Do you think it would work with scallops or chicken too? Also, any tips for making it ahead?