Sun Dried Tomato Cream

Easy Marry Me Shrimp — Sun Dried Tomato Cream is my answer to those nights when you want something that feels fancy, but you also do not want a sink full of dishes or a recipe that takes forever. You know the vibe, you are tired, you are hungry, and you still want dinner to taste like you tried. This is creamy, a little tangy from the tomatoes, and just garlicky enough to make the whole kitchen smell amazing. It is the kind of pasta that gets quiet at the table because everyone is too busy eating. And yes, I have absolutely made it “just to test it” and then eaten a full bowl standing at the counter.

Heidi’s Tips for Recipe Success

I have made this enough times now to know what makes it go from “pretty good” to “wow, what did you put in this?” The sauce is the star, so treat it kindly. Keep your heat medium so the cream does not separate, and let the sun dried tomatoes warm in the pan long enough to release their flavor.

Also, shrimp cook fast. Like fast fast. The easiest way to mess this up is to walk away for “one second” and come back to rubbery shrimp. I stay nearby and stir, and I pull the shrimp as soon as they turn pink and curl into a loose C shape.

If you are into this flavor style, you might also like my cozy pasta moments like easy marry me chicken pasta sun dried tomato cream. Same general comfort energy, different protein.

One more thing I swear by: use a little bit of pasta water at the end. It helps the sauce cling to the noodles instead of pooling at the bottom of the bowl. Nobody wants that.

Ingredient Swaps

This is a flexible recipe, which is exactly why it is on repeat at my house. Here are the swaps I use when my fridge is doing that “almost empty” thing.

Easy swaps that still taste great

• Shrimp: You can use chicken strips instead, or even cooked rotisserie chicken stirred in at the end. If you want a chicken version with similar vibes, check out easy tuscan chicken sun dried tomato cream sauce.
• Cream: Heavy cream is the richest, but half and half works. If you go lighter, keep the heat lower and give it a little extra simmer time to thicken.
• Sun dried tomatoes: The jarred kind in oil are easiest. If yours are super dry, soak them in hot water for 10 minutes and chop them up.
• Parmesan: Romano works too. Pre grated is fine in a pinch, but freshly grated melts smoother.
• Pasta: I love penne or fettuccine, but any shape is fair game. Even tortellini is fun if you want to lean extra comforting.

And if you are cooking for someone who does not do spicy, skip the red pepper flakes. If you live with a “make it hotter” person, put the flakes on the table and let them handle their own destiny.

The 4 Simple Steps to Making Marry Me Shrimp Pasta

This is the part where it all comes together. I am keeping it simple on purpose. You do not need chef moves here, just a pan, a pot, and about 30 minutes.

1. Boil the pasta: Salt the water so it tastes like the sea. Cook the pasta until just tender. Before draining, scoop out about 1 cup of pasta water and set it aside.
2. Cook the shrimp: Pat shrimp dry, then season with salt and pepper. Sear in a little olive oil or butter for about 1 to 2 minutes per side. Pull them out onto a plate the moment they are pink.
3. Build the sauce: In the same pan, add a bit more butter if needed, then sauté garlic for about 30 seconds. Stir in chopped sun dried tomatoes. Pour in cream, sprinkle in parmesan, and add a pinch of red pepper flakes if you like heat. Let it gently simmer until it thickens slightly.
4. Toss and finish: Add pasta to the sauce, splash in pasta water a little at a time until it looks silky. Add the shrimp back in just to warm through. Taste and adjust salt, then finish with basil or parsley.

When I want to change up the vibe but still keep it creamy and comforting, I sometimes jump to other favorites like easy chicken tikka masala indian creamy tomato. Different flavors, same “I am so glad I cooked” feeling.

“I made this on a weeknight and my husband asked if it was from a restaurant. The sun dried tomato cream sauce is unreal, and the shrimp stayed perfectly tender.”

Quick note: this dish really is all about that creamy sauce. Easy Marry Me Shrimp — Sun Dried Tomato Cream works best when you keep the simmer gentle and do not rush the thickening step.

What to Serve With Creamy Shrimp Pasta

This pasta is rich, so I like to pair it with sides that feel fresh or crunchy. Nothing complicated, just a few easy extras that make the meal feel complete.

• Simple salad: Lettuce, cucumbers, lemony dressing. If you love a classic summer style, this easy BLT pasta salad bacon lettuce tomato summer salad is also super fun for a potluck style dinner.
• Garlic bread: I mean, obviously. Use it to scoop up extra sauce. No shame.
• Roasted broccoli or asparagus: A little char makes the creamy sauce taste even better.
• Fresh fruit: Grapes or melon on the side sound random, but they balance the richness.

If you are doing a casual dinner with friends, I like putting the parmesan, chili flakes, and chopped herbs on the table so everyone can customize their bowl.

Recipe Tips

These are my real life notes from making this again and again, including the times I was distracted and learned the hard way.

Do not overcook the shrimp. If they are medium sized, they usually need just a couple minutes. Pull early, add back later.

Chop the sun dried tomatoes small. Big strips can be chewy. Smaller pieces spread out the flavor in every bite, which is what we want.

Use pasta water slowly. Add a splash, stir, then decide if you need more. It is easier to thin the sauce than to fix it when it is too watery.

Let the sauce simmer, not boil. A hard boil can make dairy act weird. Medium or medium low is your friend.

Storage: Leftovers keep 2 days in the fridge. Reheat gently with a splash of cream or water. Shrimp can get tough if you microwave it too long, so short bursts are best.

On days when I want comfort food but no seafood, I go for something old school creamy like easy chipped beef on toast classic creamed recipe. It is a totally different lane, but still hits that cozy craving.

Common Questions

Can I make Easy Marry Me Shrimp — Sun Dried Tomato Cream ahead of time?
You can prep ingredients ahead, like chopping tomatoes and grating parmesan. For best texture, cook the shrimp and sauce right before serving so the shrimp stay tender.

What shrimp size should I use?
Medium to large shrimp are easiest. If they are very small, they cook too fast and can get rubbery. If they are jumbo, just add an extra minute.

Is this super spicy?
Not unless you make it that way. Red pepper flakes are optional. I usually add a pinch for warmth, not heat.

Can I use frozen shrimp?
Yes. Thaw them first and pat them dry really well. Extra moisture can water down the sauce and keep the shrimp from getting a nice quick sear.

How do I thicken the sauce if it looks thin?
Let it simmer a few more minutes and add a bit more parmesan. Also, tossing in pasta helps because starch thickens everything up.

A cozy final note before you start cooking

If you have been craving a pasta night that feels special without being stressful, Easy Marry Me Shrimp — Sun Dried Tomato Cream is a solid choice. Keep the heat gentle, cook the shrimp quickly, and do not forget that little splash of pasta water to make the sauce silky. If you want more inspiration, I like comparing my version with 30-Minute Marry Me Shrimp Pasta – FoodieCrush.com for extra weeknight shortcuts, and this Marry Me Sauce (For Poultry, Seafood, or Pasta!) is great if you want to understand the sauce idea and remix it your own way. Let me know if you try it, and please do yourself a favor and save a little extra sauce for the last bite.

Marry Me Shrimp Pasta

A creamy, tangy shrimp pasta dish featuring sun dried tomatoes that delivers restaurant-quality flavor with minimal effort.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Pasta

• 12 ounces penne or fettuccine pasta Any pasta shape works well.
• 1 cup pasta water Reserved from cooking pasta.

For the Shrimp

• 1 pound medium to large shrimp Pat dry after thawing if frozen.
• 2 tablespoons olive oil or butter For cooking shrimp.
• Salt to taste For seasoning.
• Pepper to taste For seasoning.

For the Sauce

• 3 tablespoons butter Adjust amount based on the pan.
• 4 cloves garlic Minced.
• 1 cup sun dried tomatoes Chopped; soak if very dry.
• 1 cup heavy cream Half and half can be used for a lighter version.
• 1 cup Parmesan cheese Freshly grated preferred.
• 1 teaspoon red pepper flakes Optional, adjust for spice level.

For Garnish

• 1/4 cup fresh basil or parsley Chopped.

Method

 

Pasta Preparation

1. Boil the pasta in salted water until just tender. Before draining, reserve 1 cup of pasta water.

Shrimp Cooking

1. Pat shrimp dry and season with salt and pepper. Sear in olive oil or butter for 1-2 minutes per side until pink.
2. Remove shrimp from the pan onto a plate.

Sauce Building

1. In the same pan, add more butter if needed and sauté garlic for 30 seconds.
2. Stir in chopped sun dried tomatoes, then pour in the cream and sprinkle in Parmesan.
3. Add red pepper flakes if desired and let sauce simmer until it thickens slightly.

Finishing Touches

1. Add drained pasta to the sauce, splashing in reserved pasta water until the sauce is silky.
2. Return shrimp to the pan to warm through. Adjust salt to taste and garnish with fresh herbs.

Notes

Keep the heat medium to avoid separating the cream. Use reserved pasta water to help the sauce stick. Store leftovers in the fridge for up to 2 days, reheating gently.