Description

Marry Me Shrimp Pasta is a creamy, flavorful dish featuring succulent shrimp in a rich sun-dried tomato cream sauce with spinach, served over gluten-free penne pasta. The sauce is perfectly balanced with Parmesan cheese and Italian herbs, making it an irresistible weeknight meal or special dinner option.

Ingredients

Scale

Shrimp Seasoning

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

Shrimp Cooking

1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato 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

Other

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

Instructions

Prepare the Shrimp Seasoning: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper ensuring each piece is evenly coated.
Cook the Pasta: Bring a large pot of salted water to a boil, then cook the gluten-free penne according to package directions until al dente. Drain and set aside.
Cook the Shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Add the seasoned shrimp and cook for about 2 minutes on each side until shrimp turn pink, opaque, and form a C-shape (avoid overcooking to prevent shrimp from curling into an O-shape).
Cool the Shrimp: Remove the cooked shrimp from the skillet and set them aside to cool while preparing the sauce.
Sauté Aromatics: Melt butter in the same skillet over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook the mixture for about 2 minutes until fragrant and well combined.
Make the Sauce: Sprinkle gluten free 1:1 flour over the aromatic mixture and stir thoroughly. Gradually add vegetable broth, heavy cream, and diced spinach while stirring. Cook the sauce for about 5 minutes until it thickens and the spinach wilts.
Add Cheese: Stir in Parmesan cheese until melted and the sauce becomes creamy and smooth.
Combine Pasta and Shrimp: Carefully fold the cooked pasta into the sauce, mixing well to coat all the noodles. Gently add the cooked shrimp and stir once more to combine everything without breaking the shrimp.
Garnish and Serve: Sprinkle chopped fresh basil over the pasta, then serve immediately while warm and enjoy your delicious Marry Me Shrimp Pasta.

Notes

Do not overcook the shrimp to prevent them from becoming rubbery; look for a C-shape as an indicator.
Using gluten-free penne preserves this recipe as gluten free.
Sun-dried tomato oil adds great flavor, but can be substituted with olive oil if unavailable.
Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
Fresh basil garnish adds a bright, herbal note for an appealing presentation.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-American

Keywords: Shrimp pasta, creamy shrimp pasta, gluten free pasta, sun-dried tomato sauce, Italian pasta dish