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Marry Me Shrimp Pasta Recipe

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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/marry-me-shrimp-pasta-recipe/