Creamy Marry Me Shrimp

Name: Creamy Marry Me Shrimp with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; Italian seasoning, to taste; 1 tbsp butter; 1 tbsp olive oil; 1/2 medium onion, chopped; 2 cloves garlic, minced; 1/4 cup dry white wine; 1/4 cup sun-dried tomatoes, chopped; 1 cup half-and-half; Freshly ground black pepper, to taste; 1/2 cup grated Parmesan cheese; 2 cups baby spinach

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.

🌍American 🏷️Marry me shrimp 🏷️Creamy shrimp 🏷️Shrimp 🏷️Spinach Sun-dried tomatoes

🏷️

🏷️Parmesan

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb shrimp, peeled and deveined
Italian seasoning, to taste
1 tbsp butter
1 tbsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup sun-dried tomatoes, chopped
1 cup half-and-half
Freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese
2 cups baby spinach

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Instructions

1
Season the shrimp generously with Italian seasoning.
2
In a large skillet over medium-high heat, melt the butter and add the olive oil.
3
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.
4
In the same skillet, add the chopped onion and sauté until softened and lightly browned.
5
Add the minced garlic and cook for about 30 seconds until fragrant.
6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
7
Stir in the sun-dried tomatoes, then pour in the half-and-half.
8
Bring the sauce to a simmer and season with freshly ground black pepper.
9
Stir in the grated Parmesan cheese until it melts and the sauce thickens.
10
Add the baby spinach to the skillet and stir until it has wilted into the sauce.
11
Return the cooked shrimp to the skillet and toss everything together to coat the shrimp in the creamy sauce.
12
Serve immediately over pasta, rice, or couscous.

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Tips & Notes

Pro tips

Pat shrimp dry before searing to achieve a golden crust and prevent steam from cooking them unevenly.
Don't skip the white wine deglazing step—it adds depth and prevents the cream from tasting flat.
Add spinach at the very end and stir just until wilted; overcooking dulls its color and nutrition.
Watch the heat when adding half-and-half to prevent curdling; keep it at a gentle simmer, not a rolling boil.

Substitutions

Sun-dried tomatoes → roasted red peppers (similar sweetness and acidity)
Half-and-half → heavy cream (richer) or whole milk (lighter, may need cornstarch slurry to thicken)
White wine → dry vermouth or chicken broth (adjust seasoning as broth adds salt)
Spinach → arugula or kale (kale needs 1-2 minutes longer to soften)

Storage & make-ahead

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.