Creamy Marry Me Shrimp combines succulent shrimp with sun-dried tomatoes, fresh spinach, and a rich Parmesan cream sauce that delivers restaurant-quality flavor in under 30 minutes. The combination of garlic, white wine, and half-and-half creates a luxurious, restaurant-worthy dish perfect for weeknight dinners.
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Season the shrimp generously with Italian seasoning.
In a large skillet over medium-high heat, melt the butter and add the olive oil.
Add the seasoned shrimp to the skillet and cook for 1-2 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until softened and lightly browned.
Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the sun-dried tomatoes, then pour in the half-and-half.
Bring the sauce to a simmer and season with freshly ground black pepper.
Stir in the grated Parmesan cheese until it melts and the sauce thickens.
Add the baby spinach to the skillet and stir until it has wilted into the sauce.
Return the cooked shrimp to the skillet and toss everything together to coat the shrimp in the creamy sauce.
Serve immediately over pasta, rice, or couscous.
Store covered in the refrigerator up to 3 days. Reheat gently over low heat, stirring occasionally; add a splash of cream if the sauce thickens too much.
Yes. Thaw frozen shrimp completely under cold water and pat dry before cooking to ensure even browning and the best texture.
Serve over pasta, rice, or with crusty bread to soak up the creamy sauce. It pairs well with a green salad or roasted vegetables.
Heavy cream creates a richer sauce; whole milk makes it lighter but thinner. Use equal amounts as a swap.
Shrimp cooks quickly—3-4 minutes per side. It's done when pink and opaque throughout; overcooking makes it rubbery.
Prepare the sauce through the sun-dried tomato step; add shrimp and spinach fresh when reheating to avoid overcooked shrimp.
