Marry Me Shrimp
Marry Me Shrimp is a restaurant-quality dish of tender shrimp in a silky, decadent sauce of cream, sun-dried tomatoes, garlic, and spinach. It delivers elegant flavor in under 30 minutes with minimal ingredients.
Marry Me Shrimp is a restaurant-quality dish of tender shrimp in a silky, decadent sauce of cream, sun-dried tomatoes, garlic, and spinach. It delivers elegant flavor in under 30 minutes with minimal ingredients.
Delivery in as fast as one hour.*
Prices vary by store
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Season the shrimp well with paprika and Italian seasoning.
In a large skillet over medium-high heat, melt butter and add olive oil. Add the seasoned shrimp and cook for a few minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the white wine to deglaze the pan, then stir in the sun-dried tomatoes.
Pour in the half-and-half and bring to a simmer. Season with fresh black pepper.
Stir in the grated Parmesan cheese until it melts into the sauce.
Add the baby spinach and stir until it wilts.
Return the cooked shrimp to the skillet and toss everything together to coat the shrimp in the creamy sauce. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of broth or cream to restore sauce consistency; do not microwave shrimp as it toughens quickly.
Prepare the sauce and components separately; store sauce in the refrigerator for up to 2 days. Cook shrimp fresh just before serving to prevent overcooking and maintain texture.
Linguine, fettuccine, or angel hair pasta work beautifully. You can also serve over rice, polenta, or with crusty bread to soak up the sauce.
Shrimp turns opaque and forms a tight C-shape when done, typically 2–3 minutes per side depending on size. Overcooked shrimp becomes rubbery, so watch timing closely.
Heavy cream creates a richer sauce; whole milk makes it lighter. Avoid low-fat dairy as it may break under heat. Cashew cream works for dairy-free versions.
Yes, the base recipe is naturally gluten-free. Serve over rice or gluten-free pasta, and verify that any packaged ingredients (sun-dried tomatoes, seasonings) are certified gluten-free.
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