Marry Me Shrimp Linguine

This Marry Me Shrimp Linguine puts a coastal twist on the viral classic, swapping chicken for shrimp while keeping the signature creamy sun-dried tomato sauce. The shrimp are quickly seared, then finished in a silky tomato-cream sauce with shallots, garlic, and a bright splash of lemon – all made in a Dutch oven for an easy one-pot meal. Rich yet balanced and indulgent without feeling heavy, it’s the kind of effortless pasta that feels equally suited to weeknights or casual entertaining.

Pro tip: While any sun-dried tomatoes will work, seek out semi–sun-dried tomatoes if you can. Their softer texture and concentrated flavor add extra depth to the sauce and truly elevate the dish.

1 pound shrimp, peeled and deveined

1 jar sun-dried tomatoes (preferably semi sun-dried)

Kosher salt

1 pound linguine (or your preferred pasta shape)

3 shallots, finely chopped

3 cloves garlic, finely chopped or grated

1 lemon

1 12-oz. can tomato paste

¼ cup heavy cream

2 tablespoons unsalted butter

Italian parsley, chopped

Toss shrimp with 1 tablespoon of oil from the sun-dried tomatoes and 1 teaspoon Kosher salt. Chop ½ cup of sun-dried tomatoes and set aside.

Bring a large pot of water to a boil and generously season with Kosher salt. Cook the linguine until al dente. Drain, reserving 3 cups of the pasta water.

Add 2 additional tablespoons of oil from the sun-dried tomato jar to a 5.5 qt. Dutch oven and warm over medium heat. Add the shrimp in a single layer and sear for 3-4 minutes per side, until cooked through and lightly browned. Remove and set aside.

Add shallots to the pot, season with Kosher salt and cook for about 4 minutes, until softened. Stir in the garlic and 1 teaspoon lemon zest and cook for 1 minute, until fragrant. Add the tomato paste and cook for 2 minutes more, until it deepens to a brick-red color. Add the juice of ½ lemon, scraping up any browned bits from the bottom of the pot.

Add 2 cups of the reserved pasta water, followed by the cooked pasta and shrimp, and stir to combine. Bring to a boil and cook for 1-2 minutes, until the sauce becomes glossy and coats the pasta, adding more pasta water as needed. Turn off the heat, then stir in the heavy cream and butter until smooth and creamy.

To serve, top with chopped sun-dried tomatoes, parsley, and remaining lemon.