Name: Marry Me Creamy Shrimp One-Pan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 12 oz large shrimp, peeled, deveined, and patted dry; 1/2 tsp kosher salt, divided; 1/4 tsp freshly ground black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 3 cloves garlic, minced; 1/4 cup oil-packed sun-dried tomatoes, drained and chopped; 1/4 tsp red pepper flakes; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 2 tbsp fresh basil, chopped, plus extra leaves for garnish; 1 tbsp fresh parsley, chopped (optional); Crusty bread or cooked orzo, for serving

Description

Tender shrimp bathe in a decadent cream sauce studded with sun-dried tomatoes, garlic, and a touch of chili in this viral-inspired skillet meal. Ready in under 30 minutes using one pan, it balances rich creaminess with savory depth and fresh herbs. Pair with crusty bread or orzo to soak up every drop.

Cultural Background

This dish draws from the viral "Marry Me Chicken" trend that emerged on social media in the 2010s, adapting Tuscan-inspired flavors like sun-dried tomatoes, garlic, cream, and Parmesan into a quick seafood version. The "Marry Me" name stems from the idea that the rich, flavorful sauce is so irresistible it could inspire a proposal. It reflects modern American-Italian fusion cuisine, emphasizing one-pan efficiency for busy weeknights while echoing traditional Italian techniques of building sauces with aromatics and reducing creams.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

12 oz large shrimp, peeled, deveined, and patted dry
1/2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/4 tsp red pepper flakes
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp fresh basil, chopped, plus extra leaves for garnish
1 tbsp fresh parsley, chopped (optional)
Crusty bread or cooked orzo, for serving

Instructions

Pat the shrimp dry with paper towels and season evenly with 1/4 tsp salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque; do not overcook. Transfer shrimp to a plate and set aside.
Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic, sun-dried tomatoes, and red pepper flakes; sauté for 1 minute until fragrant, scraping up any browned bits.
Pour in the heavy cream and remaining 1/4 tsp salt; bring to a gentle simmer while stirring. Add the grated Parmesan and whisk until the sauce thickens slightly, about 2-3 minutes.
Return the cooked shrimp to the skillet along with the chopped basil (and parsley if using); stir gently to coat the shrimp in the sauce and heat through for 1 minute. Remove from heat.
Taste and adjust seasoning if needed. Serve immediately with crusty bread or orzo to soak up the sauce, garnished with extra basil leaves.

Tips

- Pat shrimp very dry before cooking to ensure a good sear and prevent the sauce from becoming watery.
- Avoid boiling the cream vigorously after adding Parmesan to prevent separation; keep at a gentle simmer.
- Substitute half-and-half for a lighter version or add a handful of baby spinach in the last minute for extra greens and color.

Nutrition

Calories: 480
Protein: 32g
Carbs: 8g
Fat: 35g