Delicious Marry Me Shrimp Pasta
Jump to Recipe
I don’t tend to make a big deal out of pasta but this one is different. The sauce is super creamy but the lemon stops it from being heavy, and the prawns cook so fast that everything’s ready not long after the pasta is. If you’re a fan of my 10-minute Spicy Shrimp Ramen, this one is just as good.
Why you’ll love this recipe
Making this marry me shrimp pasta recipe couldn’t be more straightforward. It tastes good, doesn’t take long, and you can swap things around if you don’t have the exact ingredients.
- Easy to switch up: Swap the prawns for chicken or stir through spinach instead of cavolo nero (just add it right at the end so it doesn’t turn to mush). You can dial up the chilli if you like it spicy or keep it mild, it works either way.
- Packed with flavour: The prawns get a bit of paprika, the sun-dried tomatoes add depth, and the parmesan brings it all together in the cream. You don’t need loads of extras because these do the job.
- Quick to make: You can have it on the table in 30 minutes. The most effort in this marry me shrimp recipe is chopping an onion and garlic, so it’s perfect for nights when you can’t be bothered – a bit like my Spicy Peanut Butter Noodles, which only take 10.
If you’re after more seafood ideas, you might like my Ultimate Prawn and Chorizo Pasta, Creamy Salmon Pasta or 10-Minute Crab Pasta.
Table of Contents
Ingredients
These are the bits that really make this marry me shrimp pasta recipe what it is. The rest of the list is straightforward, but these three are the reason the sauce tastes so good.
- King prawns: They cook in minutes and stay juicy, which is why they work so well in pasta. I buy frozen most of the time because they’re cheaper and easy to keep on hand, just make sure they’re defrosted and dried off before they hit the pan, otherwise, they’ll steam instead of fry. If you end up with extras, you can try my favourite Prawn Salad Recipe.
- Sun-dried tomatoes: These give you that deep, sweet flavour that cuts through the cream. I like the ones that come packed in oil because the oil is too good to waste, so I use it to fry the prawns at the start which adds loads of flavour straight away. They also last ages in the fridge.
- Parmesan or pecorino: Both melt into the cream and thicken the sauce, but they taste slightly different. Parmesan is more nutty, pecorino is sharper – I’ll use whatever I’ve got. The only thing I’d say is to grate it fresh if you can, because the pre-grated stuff doesn’t always melt properly and you can end up with clumps.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Marry me shrimp pasta is forgiving, so you can tweak it depending on what you’ve got.
- Lighten it up: Use half and half or evaporated milk for a lighter version, just simmer to avoid splitting, and keep in mind the sauce may be slightly thinner. If you want more thickness, add a spoonful of cream cheese at the end. I use it for my Creamy Philadelphia Chicken Pasta and it turns out amazing.
- Extra spicy: Add more cayenne, slice in some fresh chilli, or drizzle chilli oil over the top when you serve. If you like things really fiery, switch the smoked paprika for hot paprika, but taste as you go so it doesn’t take over.
- More veggies: Mushrooms are great here, just cook them down first so they don’t water out into the sauce. Roasted peppers give you a bit of sweetness that balances the cream, and spinach is the easiest swap for cavolo nero.
How to make Marry Me Shrimp Pasta
Step 1: Toss prawns with smoked paprika, fry in sun-dried tomato oil for 1 minute per side, then set aside.
Step 2: Add onion and chopped sun-dried tomatoes to the pan, season with salt, pepper, and chili flakes, and cook until softened.
Step 3: Stir in garlic, then cook gently for another minute.
Step 4: Add remaining smoked paprika and cayenne, then pour in the cream and stir.
Step 5: Add cavolo nero and let it wilt into the sauce.
Step 6: Cook pasta until 2 minutes before packet time, then transfer to the sauce with a ladle of pasta water.
Step 7: Return prawns to the pan, then stir in half the parmesan and lemon juice until the pasta is coated.
Step 8: Serve with the rest of the parmesan, fresh basil, and black pepper. Enjoy!
Serve it with Healthy Air Fryer Zucchini Fries, Homemade Caesar Salad or The Best Roasted Parsnips if you want a bit extra on the side.
Tips for the best result
If you’re making marry me shrimp pasta, here are a few things that help it turn out right every single time.
- The prawns only need a minute on each side. As soon as they curl, take them out of the pan. They’ll go back in later to finish, and that way they stay juicy instead of turning rubbery.
- Don’t forget to use some of your pasta water. It’s starchy and salty, which means it pulls the sauce together. Add it slowly until the pasta looks glossy and well coated, it’s better than adding extra cream. That trick works across most shrimp pasta recipes, but it makes a huge difference here.
- You can also cook the onion, garlic and sun-dried tomato base ahead of time. It keeps well in the fridge, then you just warm it up and add the cream when you’re ready to eat.
- Don’t skip the lemon and basil at the end! They freshen everything up so the sauce doesn’t feel heavy, and they stop the cream from taking over.
How to Thaw Frozen Shrimp
You can make marry me shrimp pasta with frozen prawns, but it’s worth defrosting them properly first. It doesn’t take long, and it makes a big difference to the texture, you actually get them frying in the pan instead of steaming.
The quick way to do it is to pop them in a bowl of cold water for 10-15 minutes. Give them a stir now and then so they separate out. Once they’re soft all the way through, drain them off and pat them dry with kitchen paper.
That drying bit is important. Wet or half-frozen prawns will just leak water into the pan, which means no sear and a rubbery texture. Dry prawns caramelise properly in the oil, which gives you that flavour at the base of the sauce instead of watering it down.
Serving Suggestions
I usually pair this marry me shrimp pasta with something fresh on the side, as it is so rich and creamy. A bit of crunch or some lighter veggies keeps the meal balanced, and you won’t need a massive portion of pasta to feel full.
Try it with:
Leftover Storage and Reheat Instructions
Leftovers aren’t quite the same as when it’s fresh, but you can still get a good meal out of this marry me shrimp pasta the next day if you store it right.
Refrigerator: Let it cool right down before you box it up, no one wants condensation making the sauce watery. Keep it in a sealed container and it’ll be fine for up to 3 days. I usually save a portion for lunch and it reheats well if you’re gentle with it.
Freezer: I wouldn’t bother freezing this one. Cream sauces don’t hold up in the freezer, they split when you defrost them. The prawns also go a bit tough once they’ve been frozen and reheated twice. Best to stick to the fridge with this dish.
Reheat: Warm it slowly in a pan over low heat. Add a splash of water or cream to loosen the sauce and give it a stir until it comes back together. Don’t rush it or blast it on high heat, otherwise the sauce can split and the prawns will tighten up.
Recipe FAQs
Yes. Use evaporated milk, coconut milk or Greek yogurt. It changes the flavour but keeps it creamy. This swap makes it one of those shrimp and pasta recipes you can adjust to your own taste.
Spaghetti or linguine are classics, but rigatoni or penne work just as well. The sauce clings no matter what you use, though different shapes cook at different speeds and give you a slightly different texture. You can even skip the pasta and just make it marry me shrimp if you want to serve it with bread or rice instead.
Yes, just thaw completely and pat them dry. If they’re wet they’ll steam instead of fry, and the texture won’t be as good. Frozen prawns work perfectly for shrimp recipes with pasta, and they’re usually cheaper too.
Definitely. Chicken works really well, just cook it a bit longer before adding the sauce. You could also try salmon or even white fish. The sauce is creamy enough that it goes with loads of different proteins.
And if you want something sweet later, this Chocolate Tiffin Recipe, Simple & Easy Brownies or Soft Flapjack Recipe are all good options.
Marry Me Shrimp Pasta
Ingredients
- 200 g king prawns, peeled and raw
- 75 g sun-dried tomatoes, roughly chopped
- 1 onion, finely diced
- 5 cloves of garlic, finely chopped
- 400 g pasta of choice
- 75 g cavoli nero, destemmed and chopped
- 300 ml single cream
- 70 g parmesan or pecorino, finely grated
- Juice of half a lemon
- Fresh Basil, torn to serve
Cupboard Essentials
- 1 tbsp sun-dried tomato oil
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- Optional red pepper flakes
Method
- Start by coating the prawns in 1 tsp smoked paprika. Preheat your pan over a high heat, then add the sun-dried tomato oil and prawns. Season with salt and fry the prawns for 1 minute on each side.
- Set aside and reduce the heat to low/medium. Add the onion, sun-dried tomatoes and garlic into the pan. Cook for around 6 minutes, seasoning with salt, pepper and optional red pepper flakes.
- During this time, add your pasta to heavily salted boiling water. Setting the timer to the packet time minus 2 minutes.
- Add the remaining smoked paprika and the cayenne pepper, cook for a minute before adding the cream and cavolo nero. Stir to combine and heat over medium/low.
- Transfer the al dente pasta into the sauce along with the prawns and a ladle or two of pasta water. Stir to combine and add half of the parmesan and lemon juice.
- Once the sauce has thickened and is coating the pasta nicely, serve in bowls and top with the remaining parmesan, fresh basil and extra crack of black pepper. Enjoy!
Notes
- The prawns only need a quick sear, about a minute per side. As soon as they curl, lift them out of the pan.
- don’t forget the pasta water. It binds the sauce and gives it a silky finish. Add it a little at a time until the pasta looks glossy and coated.
- You can even make the onion, garlic, and sun-dried tomato base ahead. It stores well in the fridge.
- Don’t skip the lemon and basil on top. They brighten the whole dish, cutting through the richness so the cream doesn’t overwhelm.
Nutrition
If you tried this Marry Me Shrimp Pasta, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Leave a comment and a rating!
- Weekly meal plans with a £20 budget
- 150+ exclusive recipes
- Personal dashboard
- Exclusive step by step videos
- Shopping list tools
- Advert Free experience
Comments