Introduction
If you haven’t heard of marry me shrimp yet, get ready — this is the dish that earned its name for a reason. Tender, pan-seared shrimp gets smothered in a rich, creamy sauce loaded with sun-dried tomatoes, garlic, and parmesan, and it’s the kind of meal that makes people ask for the recipe before they’ve even finished their plate.
I love this one because it feels genuinely special without requiring any advanced technique. The sauce builds all its flavor right in the same pan the shrimp was seared in, so those little golden bits left behind become the backbone of something rich and deeply savory in just a few extra minutes.
Serve it over pasta for the classic version, or spoon it over rice or with crusty bread if you’d rather skip the noodles. However you serve it, this marry me shrimp recipe is proof that sometimes the simplest dishes make the biggest impression.
Why You’ll Love This Recipe
- Rich, creamy, and deeply flavorful — sun-dried tomatoes and parmesan make this sauce unforgettable.
- Ready in about 30 minutes — impressive results without a long time commitment.
- One-pan simplicity — sear the shrimp, build the sauce, all in the same skillet.
- Perfect for date night or entertaining — feels fancy but comes together easily.
- Great over pasta, rice, or bread — flexible enough for any occasion.
Ingredient Notes
Sun-dried tomatoes packed in oil are ideal here, since a bit of that flavorful oil can be used to start building the sauce instead of plain olive oil. If you only have dry-packed sun-dried tomatoes, rehydrate them briefly in warm water before chopping, and use regular olive oil in their place.
Heavy cream creates the sauce’s signature rich, velvety texture, and there isn’t a great low-fat substitute that achieves quite the same result, so this is one recipe worth using the real thing for. Freshly grated parmesan cheese also matters here — the pre-shredded, bagged kind can leave the sauce slightly grainy instead of perfectly smooth.
For the shrimp itself, medium to large peeled and deveined shrimp sear quickly and evenly, giving you that golden color that adds so much flavor to the finished sauce. A pinch of red pepper flakes is traditional in most marry me recipes, adding a subtle warmth that balances the richness of the cream without making the dish spicy.
💍 Marry Me Shrimp Recipe
Prep Time: 10 minutes | Cook Time: 18–20 minutes | Total Time: about 30 minutes Servings: 4
Ingredients
For the Shrimp:
- 1.5 lbs medium to large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
For the Marry Me Sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1/4 cup chicken broth
- 1 1/4 cups heavy cream
- 1/2 tsp dried Italian seasoning
- 1/2 tsp dried oregano
- 1/4 tsp salt, plus more to taste
- 1/4 tsp black pepper
- Pinch of red pepper flakes
- 1/2 cup grated parmesan cheese
- 1 cup fresh baby spinach
For Serving/Garnish:
- Cooked pasta, rice, or crusty bread
- 2 tbsp chopped fresh basil or parsley
- Extra grated parmesan, for serving
Instructions
Step 1: Season and sear the shrimp. Pat the shrimp completely dry with paper towels, then toss with olive oil, salt, pepper, and paprika. Heat a large skillet over medium-high heat, add the shrimp in a single layer, and sear for about 1–2 minutes per side, until just pink and opaque. Tip: don’t overcrowd the pan — if your skillet is small, sear the shrimp in two batches so each piece gets good contact with the hot surface instead of steaming.
Step 2: Remove the shrimp. Transfer the seared shrimp to a plate and set aside. It’s okay if it’s slightly underdone at this point, since it will finish cooking later in the sauce.
Step 3: Build the garlic and tomato base. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute, stirring constantly, until fragrant. Tip: watch the garlic closely here — it can burn quickly, and burnt garlic will make the whole sauce taste bitter instead of savory.
Step 4: Deglaze the pan. Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon. Let it simmer for 1–2 minutes to concentrate the flavor.
Step 5: Add the cream and seasoning. Stir in the heavy cream, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and let it cook for 3–4 minutes, stirring occasionally, until it starts to thicken slightly.
Step 6: Stir in the parmesan. Add the grated parmesan a little at a time, stirring well between additions until fully melted and smooth. Adding it gradually rather than all at once helps it melt evenly instead of clumping.
Step 7: Wilt the spinach. Add the fresh baby spinach to the sauce and stir gently for about 1–2 minutes, just until it wilts down. This adds a pop of color and a bit of freshness to balance the richness of the sauce.
Step 8: Return the shrimp and serve. Add the seared shrimp back into the skillet along with any juices that collected on the plate, and stir gently to coat everything in the sauce. Simmer for another 2–3 minutes, just until the shrimp is fully cooked through, then serve immediately over pasta, rice, or with crusty bread, garnished with fresh basil or parsley and extra parmesan.
Recipe Notes
- If the sauce gets too thick, thin it out with a splash of extra chicken broth or cream until it reaches your preferred consistency.
- Reserve a little of the oil from the sun-dried tomato jar to use in place of olive oil when searing the shrimp for extra flavor.
- This sauce is also delicious over chicken if you’d like to make the classic marry me chicken version instead.
Nutrition Snapshot (Estimated, Per Serving)
- Calories: ~430
- Protein: ~29g
- Carbs: ~9g
- Fat: ~31g
These numbers are estimates based on standard ingredients and do not include pasta, rice, or bread served alongside. Actual values will vary depending on brands and exact portions used.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, and add a splash of extra cream or broth if the sauce has thickened too much in the fridge — this helps bring it back to its original silky texture without overcooking the shrimp.
This dish isn’t a great candidate for freezing, since cream-based sauces tend to separate once thawed. If you’d like to prep ahead, the sauce base (without shrimp) can be made a day in advance and finished fresh when you’re ready to eat.
Budget Note
This recipe runs about $5–6 per serving, with shrimp and sun-dried tomatoes being the main cost drivers. To keep it more budget-friendly, buy frozen shrimp in bulk bags rather than fresh from the seafood counter, and look for sun-dried tomatoes at a warehouse or bulk store, where they’re often cheaper per ounce.
Variations
Healthier/Lighter Version: Swap the heavy cream for half-and-half and reduce the butter slightly to cut down on richness while still keeping a creamy, flavorful sauce. You’ll lose a bit of thickness, but the sun-dried tomato flavor still shines through.
Keto/Low-Carb Version: This recipe is naturally low-carb as written, especially when served over zucchini noodles or a simple side of sautéed greens instead of pasta. Just double-check that your chicken broth and parmesan don’t contain any added sugars or fillers.
Marry Me Chicken Version: Swap the shrimp for boneless, skinless chicken breasts or thighs, searing them a bit longer (about 5–6 minutes per side) before building the sauce the same way. This turns the same beloved sauce into the original marry me chicken dish.
Meal-Prep Friendly: Make a full batch and portion it into containers with rice or pasta for easy lunches throughout the week. Reheat gently on the stove or in short microwave bursts, stirring frequently, to keep the shrimp from turning tough.
Frequently Asked Questions
Can I make this ahead of time? You can make the sauce base a day in advance and store it in the fridge, then reheat it gently and sear fresh shrimp to add in right before serving. This keeps the shrimp perfectly tender instead of overcooked from reheating twice.
What can I use instead of sun-dried tomatoes? Roasted red peppers can work as a substitute in a pinch, though the flavor will be milder and less tangy than true sun-dried tomatoes. If possible, it’s worth seeking out the real thing, since it’s what gives this dish its signature depth.
Why is it called marry me shrimp? The name comes from the original marry me chicken recipe, which became famous for being so delicious that it supposedly inspired marriage proposals. This shrimp version follows the same beloved sauce, just with a different protein.
Can I use frozen shrimp? Yes — just make sure it’s fully thawed and patted very dry before searing, since excess moisture will prevent a good sear and can water down the sauce. Thaw it overnight in the fridge or under cold running water if you’re short on time.
What should I serve with marry me shrimp? Pasta is the classic pairing since it soaks up the sauce beautifully, but rice, mashed potatoes, or crusty bread all work wonderfully too. A simple green salad on the side helps balance out the richness of the dish.
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- Creamy Alfredo Shrimp
- Marry Me Chicken
- Creamy Tuscan Shrimp Pasta