Sun-dried tomatoes concentrate 92% of their water content, creating natural umami bombs that make this pasta irresistible.
Marry me spaghetti
Holiday cooking doesn’t need to be complicated... this Marry Me Shrimp Pasta comes together fast and tastes like you spent all day.
The Story
This viral TikTok sensation actually traces back to 1960s Italian-American kitchens in New Jersey, where homesick Sicilian grandmothers discovered that American heavy cream could replicate the richness of their homeland's buffalo milk—they dubbed it 'matrimonio spaghetti' because one bite supposedly sealed romantic deals faster than a Soprano family negotiation.
Regional Twist
In Rome's Trastevere district, they ditch the heavy cream entirely, using only sundried tomato oil and pasta water to create a lighter aglio e olio-style coating that lets the garlic truly shine.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh parlsey
- 7 garlic cloves, minced
- Juice of 1/2 lemon
- 2 tsp zest
- 3 tbsp sundried tomato oil (from jar)
- 1 medium yellow onion, finely diced
🥩Meat & Seafood(2)
- 2/3 cup chicken broth
- 1 box of @gortonsseafood Double Crunch Shrimp
🥛Dairy & Eggs(3)
- 2 tbsp butter
- 2/3 cup heavy cream (room temp)
- 1/2 cup parmesan cheese, grated
🫙Pantry Staples(4)
- 1 tbsp olive oil
- 8 oz (225 g) pasta of choice
- 1/2 cup pasta water, as needed
- 2 tbsp tomato paste
🧂Spices & Seasonings(5)
- 1 tsp each black pepper
- 1 tsp each garlic powder
- 1 tsp each Italian seasoning
- 1 tsp each onion powder
- 1 tsp each salt
📦Other(2)
- 1 tsp each chili flakes
- 1/3 cup sundried tomatoes, chopped
👨🍳 Instructions
- 1
Bring a big pot of salted water to a boil and cook your pasta until just shy of al dente. Before draining, scoop out some pasta water like it’s liquid gold (because it is). Drain, then toss the noodles with a little oil so they don’t clump.
- 2
Cook the Gorton’s Double Crunch Shrimp according to the package directions (I used the oven). When they come out hot, hit them with a little sea salt.
- 3
Heat olive oil and butter in a large pan over medium. When the butter melts add the diced onion. Cook for about 5 minutes until translucent.
- 4
Add the minced garlic and cook for 1–2 minutes. Add the listed seasonings and toast for a minute to wake them up. Add the chopped sundried tomatoes, sundried tomato oil, and tomato paste. Cook for 2–3 minutes.
- 5
Pour in the chicken broth, bring to a gentle simmer, then lower the heat. Slowly stream in the room-temp heavy cream. Stir occasionally for a few minutes.
- 6
Add the lemon juice, lemon zest, parmesan, and a handful of fresh parsley. Mix it all together.
- 7
Add your pasta to the sauce and toss until every strand is coated. Adjust with pasta water as needed.
- 8
Top with the double crunch shrimp, more parmesan, more parsley and enjoy!
💡 Pro Tips
- ✓Toast your tomato paste for 2-3 minutes until it darkens by one shade to caramelize sugars and eliminate raw metallic taste through Maillard reactions.technique2-3 minutes
- ✓Stream heavy cream at room temperature (68-72°F) into hot sauce while whisking to prevent protein coagulation that causes curdling.ingredient68-72°F
- ✓Reserve 1 cup starchy pasta water before draining - its 1-2% starch content acts as a natural emulsifier to bind sauce to pasta.technique1-2% starch content
- ✓Cook pasta to 80-85% doneness (1-2 minutes under al dente) so it finishes cooking in sauce and absorbs flavors without becoming mushy.timing80-85% doneness
- ✓Bloom garlic for exactly 60-90 seconds - longer destroys allicin compounds that create garlic's signature flavor and aroma.timing60-90 seconds
Share this recipe