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.
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Cook rice according to package directions.
Pat shrimp dry and season with garlic salt, paprika, and black pepper.
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.
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and cook until fragrant, about 30 seconds.
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.
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.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Let it warm through for about a minute.
Serve the creamy seafood over a bed of cooked white rice. Garnish with fresh parsley if desired.
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.
Yes. Thaw completely and pat dry before searing to achieve a golden crust and prevent the pan from steaming.
Use 1/2 cup fresh diced tomatoes plus 1 tbsp tomato paste for similar acidity and depth.
Prepare the sauce up to 2 days ahead; reheat gently and add fresh seared shrimp just before serving to keep them tender.
Shrimp is done when it turns opaque and firm, about 2–3 minutes per side. Overcooked shrimp becomes rubbery.
Use half-and-half or Greek yogurt, though the sauce will be lighter and less rich.
