Creamy Marry Me Shrimp

Juicy shrimp swimming in buttery garlic cream hugs each strand of pasta perfectly in this easy but fancy meal. You'll love how the shrimp stays crisp outside while remaining tender inside—it's a texture dream come true with every mouthful. This handy dish works for so many occasions and can be tweaked however you like, making it something you'll want to cook again and again.

I whipped this up during a crazy busy week when I needed something wow-worthy but was short on time. I thought shrimp and garlic mixed with cream over pasta might work well. I couldn't believe how quickly it vanished from the table! Even my fussiest kid asked for more, and now we make it all the time.

Key Ingredients

• Pasta (8 ounces, spaghetti, fettuccine, or linguine): Go for long pasta with little ridges that grab onto the sauce; nothing beats fresh pasta for the best bite
• Shrimp (1 pound, peeled and deveined): Get medium to large ones (16/20 size) for the right chewiness; wild-caught tastes better if you can find it
• Olive oil (2 tablespoons): Splash out on good quality stuff to boost flavor and get that perfect golden color
• Unsalted butter (3 tablespoons): This starts your sauce off right and lets you add salt to taste; fancy European butter makes it extra rich
• Garlic cloves (4, minced): Only use fresh garlic for real punch; pick firm bulbs without green sprouts for clean flavor
• Heavy cream (1 cup): This makes everything luxuriously smooth; don't skimp on fat content or your sauce might split
• Parmesan cheese (½ cup, freshly grated): Gives you that yummy crusty edge; always grate it yourself instead of buying pre-shredded
• Italian seasoning (1/2 teaspoon): Adds loads of herb flavors; try to find one with basil, oregano and thyme mixed in
• Fresh parsley (for garnish): Adds pretty green color and fresh taste at the end
• Salt and pepper: Brings out all the other flavors; fancy sea salt flakes and fresh-ground pepper really do taste better

How To Make It

Getting The Pasta Ready:

Fill a big pot with water and bring it to a bubbling boil. Throw in a big spoonful of salt—it should taste like ocean water. Cook your pasta for a minute or two less than what the box says for that perfect chewy bite. Before draining, scoop out half a cup of the cooking water—this starchy liquid helps your sauce stick to the pasta later.

Prepping The Shrimp:

While your pasta bubbles away, grab some paper towels and dry those shrimp completely. They need to be super dry so they sear properly instead of steaming. Sprinkle salt and fresh pepper all over them, making sure every bit gets some seasoning for the best taste.

Getting Garlicky:

Put your olive oil in a big, wide pan over medium-high heat until it shimmers but doesn't smoke. Toss in your chopped garlic and cook for just half a minute until it smells amazing but hasn't turned brown. This quick step puts all that garlic flavor into the oil, which makes the whole dish taste better.

Making Your Sauce:

Turn the heat down low and put garlic in the same pan, stirring until it smells good but isn't browned. Slowly pour in your cream while stirring to mix in all the tasty bits stuck to the pan. This step captures all the flavor you've developed.

Putting It All Together:

Put the shrimp back in with the veggies, then pour in your sauce right away. Gently toss everything as the sauce bubbles and gets thicker, covering everything evenly. Add your cooked pasta, using tongs to mix it all up without breaking the noodles. Finish with fresh parsley sprinkled over the top. The heat brings out the herb's oils, making it smell amazing while looking pretty too.

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My grandma always told me the big secret to amazing pasta is in the water—'make it salty like the sea,' she'd remind me. She knew what she was talking about. That salt doesn't just flavor the pasta inside out, but that starchy water turns into magic stuff when you add a splash back to bind your sauce. Her other rule that couldn't be broken was using the freshest seafood you can find, because even loads of cream and garlic can't hide bad shrimp.

What To Serve With It

Make this dish even better with some smart side choices. A simple salad with arugula and lemon dressing cuts through all that richness perfectly. Some oven-roasted cherry tomatoes add sweet tanginess that works great with the savory pasta. For a complete Mediterranean meal, serve little dishes of tzatziki made from thick Greek yogurt, grated cucumber, garlic bits, and fresh dill. In summer, I often pair it with a big bowl of mixed greens and cherry tomatoes for something lighter that still fills everyone up.

Fun Twists To Try

Switch this recipe up based on what you like or what's in your kitchen. If you love Mediterranean food, throw in some olives, sundried tomatoes, and crumbled feta during the last minute of cooking. Make an Italian version by adding basil, oregano, and a handful of parmesan. If you like things spicy, mix in some chopped jalapeños and a sprinkle of cayenne along with your other seasonings. My sister makes a great fall version with chunks of butternut squash mixed into the pasta, where the sweetness works really well with the other flavors.

Keeping Leftovers Fresh

Get the most from any leftover pasta by storing it right. If you think you'll have extras, cook the pasta slightly less than normal since it'll soak up moisture and cook more when you heat it again. Store in sealed containers in the fridge for up to three days to keep everything fresh without picking up fridge smells. When you reheat, add a splash of cream or water to loosen the sauce up. It's best to warm it in a pan instead of the microwave, which can make pasta rubbery. This dish freezes really well too—just divide into smaller portions, let cool completely before freezing, and thaw in the fridge overnight before warming up for the best results.

This garlic shrimp pasta has totally changed how I think about pasta dishes. What started as just trying something new has become a regular at my dinner table—showing that simple ingredients handled with care can make truly amazing food. The way the creamy garlic sauce, tender shrimp, and perfectly cooked pasta come together makes something that's way more special than you'd expect. Even my friends who usually avoid seafood have been won over after trying just one bite.

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Frequently Asked Questions

→ What’s with the 'Marry Me' name?

The dish is so delicious it’s said to spark marriage proposals! Think of it as restaurant-quality food for romantic moments.

→ Can you use shrimp that’s already cooked?

Sure! Just toss them in at the end for about a minute to heat. Adding them earlier could make them chewy.

→ How can I keep the sauce creamy?

Simmer gently, never let it boil fast. Add cheese slowly while stirring and stop heating once it thickens nicely.

→ What goes well with this dish?

Pair it with a crisp salad, some garlic bread, or go fancy with appetizers and a rich dessert after.

→ Can it be prepped in advance?

For best results, keep the sauce fresh! Prep the pasta and shrimp separately, then finish the sauce right before serving.

→ Which wine pairs nicely?

Opt for a fresh white like Sauvignon Blanc or a Pinot Grigio. Lighter reds, like Pinot Noir, also work beautifully.