Marry Me Shrimp – Creamy 30-Minute Dinner

This Marry Me Shrimp recipe is a seafood twist on the viral chicken dish. It delivers restaurant-quality flavor with minimal effort, making it perfect for weeknight dinners or special occasions.

The sauce combines heavy cream, sun-dried tomatoes, and Parmesan cheese to create a velvety texture that coats each shrimp perfectly. The garlic and Italian seasoning add depth without overpowering the delicate shrimp.

I tested this recipe multiple times to achieve the ideal balance of creaminess and acidity. The result is a dish that feels indulgent but is surprisingly simple to prepare.

About the Ingredients

1 lb (450g) large shrimp, peeled and deveined

Use fresh or frozen; if frozen, thaw completely and pat dry. Substitution: cubed chicken breast (cook longer).

1 tbsp olive oil

For searing the shrimp. Use avocado oil for higher smoke point.

3 cloves garlic, minced

Fresh garlic is essential; use 1 tsp jarred minced garlic in a pinch.

1/2 cup (120ml) chicken broth

Use low-sodium to control salt. Substitution: vegetable broth or white wine.

1 cup (240ml) heavy cream

For richness. Substitute half-and-half for lighter version, but sauce will be thinner.

1/3 cup (40g) grated Parmesan cheese

Freshly grated melts better. Pre-shredded contains anti-caking agents.

1/3 cup (55g) sun-dried tomatoes, chopped

Use oil-packed for more flavor; drain and pat dry. Dry-packed need rehydration.

1 tsp Italian seasoning

Or mix dried basil, oregano, and thyme.

1/2 tsp red pepper flakes (optional)

Adds heat; omit for mild version.

Salt and black pepper to taste

Season shrimp before cooking.

2 tbsp fresh parsley, chopped (for garnish)

Substitute with fresh basil or chives.

Tips & Tricks

• Pat shrimp completely dry before searing to get a golden crust.
• Don't overcook shrimp; they turn rubbery. Remove as soon as they turn pink and opaque.
• If sauce curdles, it's likely from high heat or adding cream too quickly. Keep heat low and stir constantly.

Step-by-Step Instructions

1. Season and Sear Shrimp

Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove to a plate.

2. Sauté Garlic

Reduce heat to medium (350°F/175°C). Add garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.

3. Deglaze with Broth

Pour in chicken broth, scraping up any browned bits. Bring to a simmer and let reduce by half, about 2-3 minutes.

4. Add Cream and Simmer

Reduce heat to low (300°F/150°C). Stir in heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Simmer gently for 3-4 minutes until sauce thickens slightly, stirring occasionally.

5. Return Shrimp to Pan

Add shrimp back to the skillet, including any accumulated juices. Cook for 2-3 minutes until heated through and sauce coats the shrimp. Adjust seasoning with salt and pepper.

6. Garnish and Serve

Sprinkle with fresh parsley. Serve immediately over pasta, rice, or with crusty bread.

Delicious Variations

• Add 1 cup fresh spinach in the last 2 minutes until wilted.
• Use chicken instead of shrimp for a classic Marry Me Chicken.
• Make it dairy-free with coconut cream and nutritional yeast, adjusting liquid.

How to Store Golden Grace Kitchen Marry Me Shrimp

Frequently Asked Questions

Try this Marry Me Shrimp tonight and let me know how it turns out in the comments below. Don't forget to share your variations!

Golden Grace Kitchen Marry Me Shrimp

Golden Grace Kitchen Marry Me Shrimp: succulent shrimp in a rich, creamy sun-dried tomato sauce ready in 30 minutes.

★★★★½ 4.8 (156 ratings)

15 minPrep time15 minCook time4Servings385 kcalCalories

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🧂 Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup (120ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/3 cup (40g) grated Parmesan cheese
• 1/3 cup (55g) sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

📋 Instructions

1. 1Season and Sear Shrimp — Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove to a plate.
2. 2Sauté Garlic — Reduce heat to medium (350°F/175°C). Add garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
3. 3Deglaze with Broth — Pour in chicken broth, scraping up any browned bits. Bring to a simmer and let reduce by half, about 2-3 minutes.
4. 4Add Cream and Simmer — Reduce heat to low (300°F/150°C). Stir in heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Simmer gently for 3-4 minutes until sauce thickens slightly, stirring occasionally.
5. 5Return Shrimp to Pan — Add shrimp back to the skillet, including any accumulated juices. Cook for 2-3 minutes until heated through and sauce coats the shrimp. Adjust seasoning with salt and pepper.
6. 6Garnish and Serve — Sprinkle with fresh parsley. Serve immediately over pasta, rice, or with crusty bread.

👨‍🍳 Chef's Note: For best flavor, use high-quality sun-dried tomatoes packed in oil. They add a depth that dry-packed ones lack.

Servings: 4

Cuisine: American

Course: Main Course

Nutrition (per serving): 385 kcal · 24g protein · 8g carbs · 28g fat

Written by Lucas Fernandez
Lucas covers personal finance and investing for beginners, breaking down complex topics into simple, relatable concepts. He focuses on practical strategies for saving, budgeting, and building wealth without hype.