Marry Me Shrimp Pasta Recipe

Introduction

Marry Me Shrimp Pasta is a creamy, flavorful dish that’s sure to impress. With tender shrimp, a rich sun-dried tomato sauce, and gluten-free pasta, it’s perfect for a special weeknight dinner or date night at home.

Ingredients

• 1 pound extra large shrimp (peeled and deveined)
• 1/2 tbsp smoked paprika
• 3/4 tbsp Italian seasoning
• 1/4 tsp black pepper
• 3/4 tsp salt
• 1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
• 2 1/2 tbsp Cento tomato paste
• 1/2 cup Cento sun-dried tomatoes (diced)
• 1 tbsp Italian seasoning
• 1/3 tsp sweet smoked paprika
• 1/2 tsp salt
• 3/4 tsp dried basil
• 2 tbsp gluten free 1:1 flour
• 2 cups diced spinach
• 2 tbsp butter
• 2 tbsp minced onion
• 2 tbsp minced garlic
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup parmesan cheese
• Fresh basil (chopped, for garnish)
• 12 oz gluten free penne

Instructions

1. Boil the pasta: Cook the gluten free penne according to package directions until al dente. Drain and set aside.
2. Season the shrimp: In a medium bowl, toss the shrimp with smoked paprika, 3/4 tbsp Italian seasoning, salt, and black pepper until well coated.
3. Cook the shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Add shrimp and cook for 2 minutes on each side until pink, opaque, and curled into a C shape. Avoid overcooking to prevent them from curling into an O shape. Remove shrimp and let cool.
4. Sauté aromatics: Using the same skillet, melt butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, 1 tbsp Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
5. Make the sauce: Stir in gluten free flour until combined. Gradually add vegetable broth, heavy cream, and diced spinach. Cook, stirring constantly, until the sauce thickens and the spinach wilts, about 5 minutes.
6. Add cheese: Stir in parmesan cheese until melted and fully incorporated.
7. Combine pasta and shrimp: Gently fold cooked pasta into the sauce. Add the shrimp and stir carefully to combine everything evenly.
8. Garnish and serve: Sprinkle chopped fresh basil on top before serving for a fresh, vibrant finish.

Tips & Variations

• Use fresh shrimp if possible for the best texture and flavor, but frozen works well too—just thaw completely before cooking.
• Substitute spinach with kale or arugula for a different green twist.
• For a dairy-free version, replace heavy cream and butter with coconut milk and olive oil, and use a vegan parmesan alternative.
• If you like a bit of heat, add a pinch of red pepper flakes when sautéing the aromatics.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten free?

Yes, regular pasta works well if you don’t need to avoid gluten. Just cook it according to the package instructions.

How do I know when the shrimp is perfectly cooked?

The shrimp should be pink, opaque, and curled into a C shape. If they curl tightly into an O shape, they’ve been overcooked and may be tough.

Marry Me Shrimp Pasta Recipe

Print Recipe

★★★★★

4.5 from 780 reviews

Marry Me Shrimp Pasta is a creamy, flavorful gluten-free pasta dish loaded with succulent shrimp, sun-dried tomatoes, spinach, and a rich parmesan sauce. This easy-to-make recipe features perfectly seasoned shrimp cooked in sun-dried tomato oil, tossed with penne pasta and a luscious blend of tomato paste, heavy cream, and fresh herbs. Ready in just 35 minutes, it’s an ideal meal for a comforting weeknight dinner or a special occasion.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shrimp & Seasonings

• 1 pound extra large shrimp, peeled and deveined
• 1/2 tbsp smoked paprika
• 3/4 tbsp Italian seasoning
• 1/4 tsp black pepper
• 3/4 tsp salt
• 1 1/2 tbsp sun-dried tomato oil (from the jar)

Sauce Ingredients

• 2 1/2 tbsp Cento tomato paste
• 1/2 cup Cento sun-dried tomatoes, diced
• 1 tbsp Italian seasoning
• 1/3 tsp sweet smoked paprika
• 1/2 tsp salt
• 3/4 tsp dried basil
• 2 tbsp gluten free 1:1 flour
• 2 cups diced spinach
• 2 tbsp butter
• 2 tbsp minced onion
• 2 tbsp minced garlic
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup parmesan cheese

Pasta & Garnish

• 12 oz gluten free penne
• Fresh basil, chopped for garnish

Instructions

1. Boil the Pasta: Bring a large pot of salted water to a boil and cook the gluten free penne according to package directions until al dente. Drain and set aside.
2. Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
3. Cook the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side until pink, opaque, and shaped like a “C”. Avoid overcooking to prevent shrimp from curling into an “O”.
4. Set Shrimp Aside: Remove the cooked shrimp from the skillet and set aside to cool slightly while you prepare the sauce.
5. Sauté Aromatics: In the same skillet, melt the butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook this mixture for about 2 minutes until fragrant.
6. Make the Sauce: Sprinkle gluten free flour over the aromatics and stir well to combine. Gradually add vegetable broth and heavy cream, stirring continuously until the sauce thickens and the spinach wilts, about 5 minutes.
7. Add Cheese: Stir in the grated parmesan cheese until melted and the sauce becomes rich and creamy.
8. Combine Pasta and Sauce: Gently fold the cooked pasta into the sauce ensuring it is fully coated.
9. Add Shrimp and Garnish: Return the cooled shrimp to the skillet, stirring gently to combine. Garnish with chopped fresh basil before serving.

Notes

• Do not overcook shrimp; they should be pink and slightly curled (C-shaped) to keep texture tender.
• Using sun-dried tomato oil adds extra flavor, but olive oil can be substituted if needed.
• Gluten free 1:1 flour is used to keep the recipe gluten-free; all-purpose flour can be substituted if gluten is not a concern.
• Parmesan cheese adds umami to the sauce, omit for a dairy-free version and consider nutritional yeast as a substitute.
• The dish can be customized with fresh spinach or baby kale as preferred.

Keywords: shrimp pasta, marry me shrimp pasta, gluten free pasta recipe, creamy shrimp pasta, sun-dried tomato pasta, Italian pasta dish, quick shrimp dinner