The Ultimate Marry Me Shrimp: A Dinner Worth Proposing To

If you are looking for a dinner recipe that is incredibly easy yet tastes like it came straight out of a five-star Italian restaurant, you have found it. Inspired by the internet-famous "Marry Me Chicken," this Marry Me Shrimp features succulent, juicy shrimp bathed in a rich, velvety cream sauce loaded with garlic, sun-dried tomatoes, and fresh herbs. It is a luxurious 20-minute meal that is perfect for busy weeknights, romantic date nights, or any time you want to impress someone special.

The secret to this dish lies in the layers of flavor built right in a single skillet. By searing the shrimp first, you lock in their natural sweetness before creating a pan sauce with tangy sun-dried tomato oil, fragrant garlic, and a splash of broth. Heavy cream and freshly grated Parmesan cheese melt together to form a luxurious glaze, while red pepper flakes add a subtle, warming kick that perfectly balances the richness.

Serve this saucy masterpiece over a bed of al dente fettuccine pasta, low-carb zoodles, or alongside a crusty loaf of garlic bread to soak up every last drop of the sauce. It is fast, foolproof, and completely irresistible. One bite of this creamy, savory dish, and you will instantly understand exactly how it earned its famous name!

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📋 The Full Recipe

Ingredients

• 1 lb large shrimp (peeled, deveined, tails removed)
• 8 oz fettuccine or linguine pasta
• 2 tbsp olive oil (use oil from the sun-dried tomato jar for extra flavor)
• 3 cloves garlic (minced)
• 1/2 cup sun-dried tomatoes (chopped)
• 1/2 cup chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup Parmesan cheese (freshly grated)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Fresh parsley or basil for garnish

Instructions

1.  Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.

2.  Sear the Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside on a plate.

3.  Build the Sauce Base: Reduce the heat to medium. Add the remaining olive oil to the same skillet. Cook the minced garlic and chopped sun-dried tomatoes for about 1 minute until fragrant.

4.  Simmer the Liquids: Pour in the broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer for 3 minutes until slightly thickened.

5.  Melt the Cheese: Turn the heat to low and stir in the grated Parmesan cheese until completely melted and smooth.

6.  Combine and Serve: Toss the cooked pasta and seared shrimp back into the skillet. Toss everything together for 1 minute until the pasta is coated and the shrimp are warmed through. Garnish with fresh herbs and extra Parmesan. Serve immediately!