Marry Me Seafood

Name: Marry Me Seafood with Creamy Sun-Dried Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp butter; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1 1/2 cups heavy cream; 3 cups fresh spinach; 1/4 cup grated Parmesan cheese; 1 tsp garlic salt; 1 tsp paprika; 1/2 tsp black pepper; 1 cup white rice, for serving; 1 tbsp fresh parsley, chopped for garnish

Marry Me Seafood is a quick, decadent dish of seared large shrimp in a silky sun-dried tomato and spinach cream sauce, plated over fluffy white rice. The sauce comes together in minutes, delivering restaurant-quality results with minimal effort.

🌍American 🏷️Marry me seafood 🏷️Creamy shrimp 🏷️Tuscan shrimp 🏷️Seafood Shrimp

🏷️

🏷️Sun-dried tomato

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cookingwith_ericaonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookingwith_erica

-0:00

cookingwith_ericaonTikTok

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups heavy cream
3 cups fresh spinach
1/4 cup grated Parmesan cheese
1 tsp garlic salt
1 tsp paprika
1/2 tsp black pepper
1 cup white rice, for serving
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Cook rice according to package directions.
2
Pat shrimp dry and season with garlic salt, paprika, and black pepper.
3
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
4
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and cook until fragrant, about 30 seconds.
5
Stir in the sun-dried tomatoes. Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken.
6
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the fresh spinach and stir until it has wilted into the sauce.
7
Return the cooked shrimp to the skillet and toss to coat in the sauce. Let it warm through for about a minute.
8
Serve the creamy seafood over a bed of cooked white rice. Garnish with fresh parsley if desired.

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Tips & Notes

Pro tips

Sear shrimp in a very hot pan with dry surface to build a golden crust before the sauce is added; this prevents them from steaming.
Don't overcrowd the pan when searing shrimp—work in batches if needed to maintain high heat and even browning.
Add shrimp back to the sauce at the end and warm through gently (under 1 minute) to avoid rubbery texture.
Taste the sauce before plating and adjust salt and paprika; both deepen flavor without overpowering the cream.

Substitutions

Heavy cream → half-and-half or crème fraîche (sauce will be lighter)
Fresh spinach → frozen spinach, thawed and squeezed dry (less water release)
Parmesan → Pecorino Romano (sharper, more assertive flavor)
White rice → pasta or orzo (sauce clings better to grain or shape)

Storage & make-ahead

Refrigerate sauce and shrimp separately in airtight containers up to 3 days; reheat sauce gently over low heat and warm shrimp through briefly before serving to prevent drying.