30-Minute Marry Me Shrimp
Marry Me Shrimp is a quick, one-pan dinner with a velvety garlic cream sauce, sun-dried tomatoes, and plenty of parmesan. The shrimp cook in under five minutes, and the sauce comes together right in the same skillet.
It is the kind of meal that feels special but takes less than half an hour, which is why it often shows up on weeknights after a long day. A pile of buttery pasta or a crusty loaf is all you need to catch every drop of the sauce.
Why This Shrimp Dinner Stays in My Rotation
I keep coming back to this recipe because the sauce does most of the work. Shallots, garlic, and sun-dried tomatoes melt into a cream base that gets its savory depth from a hit of broth and a good shake of parmesan.
The shrimp are seared just long enough to pick up a golden edge, then finished gently in the sauce so they stay tender and juicy. You get that contrast between the plump shrimp and the rich, tomato-flecked cream in every bite.
Ingredients
- 1 ½ lbs large shrimp, peeled and deveined: tail on or off, whatever you prefer
- ½ tsp kosher salt, plus more for the sauce
- ¼ tsp black pepper
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
- ½ cup low-sodium chicken broth: dry white wine works too
- ¾ cup heavy cream: full-fat cream gives the silkiest texture
- ½ cup freshly grated Parmesan cheese: the fine, sandy kind melts best
- Pinch red pepper flakes: (optional)
- Fresh basil leaves, for serving
Variations / Substitutions
- Make it with chicken: Cut 1 ½ lbs boneless skinless breasts or thighs into bite-sized pieces and sear them the same way, adding a few extra minutes to cook through before building the sauce.
- Add spinach: Stir a large handful of fresh baby spinach into the sauce just before returning the shrimp. It wilts in seconds and adds a little green.
- Lighten the cream: Use half-and-half instead of heavy cream, but keep the sauce at a very gentle simmer so it doesn’t curdle. The texture will be a bit thinner.
- Dairy-free swap: Replace the butter with more olive oil, use full-fat canned coconut cream instead of heavy cream, and skip the parmesan or use a vegan version. The sauce will have a slightly different sweetness.
- Change the herbs: Fresh parsley or chives work beautifully in place of the basil.
For a chicken version, look up Marry Me Chicken.
How to Make Marry Me Shrimp
Step 1: Sear the Shrimp
Pat the shrimp very dry with paper towels, then season them with the ½ tsp salt and ¼ tsp pepper. Set a large skillet over medium-high heat and add 1 tbsp of the butter along with the olive oil. Once the butter melts and the foam subsides, arrange the shrimp in a single layer. Cook them about 2 minutes on the first side until the edges turn pink and the bottoms are lightly golden.
Flip the shrimp and cook another 1 to 2 minutes on the second side. They should be just opaque and starting to curl, but not fully cooked through because they will finish in the sauce. Transfer the shrimp to a plate and set aside.
Step 2: Sauté the Aromatics
Drop the remaining 1 tbsp butter into the now-empty skillet. Toss in the minced garlic and the sliced sun-dried tomatoes and stir continuously for about 1 minute. The garlic will become fragrant and the tomatoes will sizzle and deepen in color.
Keep the heat at medium so the garlic does not brown too fast. You want it soft and toasty, not bitter or burnt.
Step 3: Simmer the Sauce
Pour in the ½ cup chicken broth, scraping up any browned bits stuck to the bottom of the pan. Let it bubble for 30 seconds, then stir in the ¾ cup heavy cream, the ½ cup grated parmesan, and a pinch of red pepper flakes if you like a little heat. Bring the mixture to a gentle simmer, then lower the heat and cook for 3 to 4 minutes, stirring now and then.
The sauce will thicken just enough to coat the back of a spoon. Taste it and add a little more salt if needed, keeping in mind the parmesan already brings a good amount of saltiness.
Step 4: Plate and Serve the Shrimp
Return the seared shrimp and any juices that collected on the plate to the pan. Gently toss them in the sauce and let everything warm through for about 1 minute. Remove the skillet from the heat, spoon the shrimp and plenty of sauce onto a warm platter or shallow bowls.
Scatter fresh basil leaves over the top and serve right away. The shrimp will be glossy and pink, dotted with bright strips of sun-dried tomato and flecks of green.
How to Nail the Sauce Every Time
- Dry the shrimp well before searing.: Any excess water will steam them instead of browning them, and that extra liquid can thin out the sauce later.
- Use freshly grated parmesan.: Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly, which can make the sauce grainy.
- Simmer the sauce gently.: A rolling boil can cause the cream to separate or the parmesan to clump. A soft bubble is all you want.
- Oil-packed sun-dried tomatoes matter.: The dry-packed kind need to be rehydrated first and they won’t carry the same rich flavor into the sauce.
Scale it to your crowd size:
| Servings | Shrimp | Heavy Cream | Parmesan |
|---|---|---|---|
| 2 | ¾ lb | ⅓ cup + 1 tbsp | ¼ cup |
| 4 | 1 ½ lbs | ¾ cup | ½ cup |
| 6 | 2 ¼ lbs | 1 cup + 2 tbsp | ¾ cup |
Storing Leftover Shrimp
- Refrigerate: Cool the shrimp and sauce completely, then transfer to an airtight container. It will keep for up to 2 days in the fridge. The sauce may thicken as it sits, so expect a looser consistency when reheated.
- Reheating: Warm the shrimp gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Stir often so the shrimp do not overcook. Avoid the microwave if you can, because shrimp turn rubbery fast.
What to Serve with Marry Me Shrimp
Any vehicle that soaks up the cream sauce is a good call. A mound of al dente linguine or fettuccine, tossed with a little pasta water, catches every bit of sauce. Crusty sourdough or a warm baguette works just as well, especially for scooping up the last spoonfuls. A simple arugula salad with lemon vinaigrette cuts through the richness without stealing the spotlight.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw them completely under cold running water and pat them dry before seasoning. Extra moisture from frozen shrimp can make the sauce watery.
Can I make this ahead of time?
This dish is best cooked right before serving because the shrimp can overcook if held too long. If you need a head start, you can sear the shrimp and make the sauce base, then recombine them over low heat just before dinner.
What can I use instead of heavy cream?
Half-and-half works, but keep the heat low to avoid curdling. For a dairy-free version, full-fat canned coconut cream is your best bet, though it will add a subtle coconut flavor.
Can I skip the sun-dried tomatoes?
You could, but they are a big part of what makes the sauce taste so savory and deep. If you don’t have them, a couple tablespoons of tomato paste, sautéed with the garlic, will add a similar richness.
Marry Me Shrimp Recipe
Ingredients
Method
- Pat shrimp dry, season with salt and pepper. Heat 1 tbsp butter and oil in a skillet over medium-high heat. Sear shrimp in a single layer, 2 minutes per side, then transfer to a plate.
- Melt remaining butter, add garlic and sun-dried tomatoes, and cook 1 minute.
- Pour in broth, scrape up browned bits, then stir in cream, parmesan, and red pepper flakes. Simmer 3 to 4 minutes until slightly thickened.
- Return shrimp and juices to the sauce, warm through 1 minute, then plate and top with basil.
