I love this recipe because it feels special without being complicated. The shrimp cook quickly, the sauce turns creamy and flavorful in one skillet, and the sun-dried tomatoes add a tangy bite that balances the parmesan and half-and-half.
I also like serving this over pasta, rice, mashed potatoes, or with crusty bread so I can enjoy every bit of the sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ lbs shrimp, peeled, deveined, and rinsed 1/2 tsp salt 1/2 tsp paprika 1/2 tsp Italian herb blend 1 tbsp butter 1 tbsp olive oil 1 small onion, diced 5 cloves garlic, minced 1/2 cup white wine 5 oz sun-dried tomatoes, drained and sliced 1⅓ cups half-and-half Salt and pepper, to taste 1/2 cup grated parmesan cheese 1 large handful baby spinach
Directions
I pat the shrimp dry with paper towels, then season them all over with salt, paprika, and Italian herb blend.
In a large skillet over medium-high heat, I melt the butter with the olive oil. Once the pan is hot, I add the shrimp and cook them for 1 to 2 minutes per side. Then I transfer them to a plate and set them aside.
In the same pan, I add the diced onion and sauté it over medium heat for 3 to 4 minutes. I add a small drizzle of oil if the pan looks dry. Then I stir in the garlic for about 30 seconds.
I pour in the white wine, add the sun-dried tomatoes, and sauté everything for 1 minute. Then I add the half-and-half, salt, pepper, and parmesan. I stir the sauce, bring it to a simmer, and let it thicken for a few minutes.
I remove the pan from the heat, then stir in the spinach and cooked shrimp. I toss everything until the shrimp are coated and the spinach wilts.
I sometimes swap the half-and-half for heavy cream when I want a richer sauce. For a lighter option, I keep the half-and-half and let the parmesan help thicken the sauce.
I also like adding red pepper flakes for a little heat, mushrooms for extra heartiness, or cooked pasta directly into the skillet to make it a full creamy shrimp pasta.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the shrimp gently in a skillet over low heat with a splash of half-and-half or broth to loosen the sauce. I avoid overheating it because shrimp can turn rubbery when cooked too long.
FAQs
Can I use frozen shrimp?
Yes, I use frozen shrimp as long as I thaw them first, rinse them, and pat them very dry before seasoning.
Can I make this without white wine?
Yes, I replace the white wine with chicken broth or seafood broth when I want to skip the wine.
What can I serve with Marry Me Shrimp?
I like serving it with pasta, rice, mashed potatoes, roasted vegetables, or crusty bread.
Can I use heavy cream instead of half-and-half?
Yes, I use heavy cream when I want the sauce to be thicker and richer.
How do I keep shrimp from overcooking?
I cook the shrimp just until they turn pink and opaque, then I remove them from the pan while the sauce finishes.
Conclusion
Easy Marry Me Shrimp is a fast, creamy, and flavorful dinner that works well for busy nights or a cozy meal that feels a little more special. I like how the garlic, parmesan, sun-dried tomatoes, spinach, and tender shrimp come together in one skillet with very little effort.
Creamy, garlicky shrimp with sun-dried tomatoes, parmesan, and spinach ready in 20 minutes. A quick skillet dinner perfect for busy nights.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1½ lbs shrimp, peeled, deveined, and rinsed
1/2 tsp salt
1/2 tsp paprika
1/2 tsp Italian herb blend
1 tbsp butter
1 tbsp olive oil
1 small onion, diced
5 cloves garlic, minced
1/2 cup white wine
5 oz sun-dried tomatoes, drained and sliced
1⅓ cups half and half
Salt and pepper, to taste
1/2 cup grated parmesan cheese
1 large handful baby spinach
Instructions
Pat the shrimp dry with paper towels. Season with salt, paprika, and Italian herb blend.
In a large skillet over medium-high heat, melt the butter with the olive oil.
Add the shrimp and cook for 1–2 minutes per side. Transfer to a plate and set aside.
In the same skillet, add the onion and sauté over medium heat for 3–4 minutes. Add a drizzle of oil if needed.
Stir in the garlic and cook for 30 seconds.
Add the white wine and sun-dried tomatoes. Sauté for 1 minute.
Add the half and half, salt, pepper, and parmesan cheese. Stir and bring to a simmer. Cook for a few minutes until slightly thickened.
Remove from heat. Add the spinach and shrimp, then stir until the spinach wilts and the shrimp is coated in sauce.
Serve warm.
Notes
For a richer sauce, use heavy cream instead of half and half. Serve over pasta, rice, mashed potatoes, or with crusty bread.
