Marry Me Shrimp Pasta Recipe

If you’re on the hunt for a recipe that feels like a little celebration in your mouth, the Marry Me Shrimp Pasta Recipe is absolutely it. I love this dish because it combines rich, creamy flavors with the brightness of sun-dried tomatoes and the perfect hint of garlic and herbs. It s one of those meals that tastes way fancier than it actually is to make, which is why I often pull it out for special dinners or when I want to impress without the fuss.

You ll find that the Marry Me Shrimp Pasta Recipe works perfectly as a weeknight dinner when you want something a little elevated or even for entertaining friends who appreciate bold flavors. The shrimp cooks quickly and stays tender, while the sauce is velvety and packed with so much goodness. Trust me, once you get this on the table, you ll be wanting to make it again and again.

this …

Ingredients You’ll Need

The magic of this Marry Me Shrimp Pasta Recipe really lives in the balance of ingredients – hearty shrimp, aromatic spices, creamy sauce, and that pop of sun-dried tomatoes. For the best flavor, choose high-quality sun-dried tomato oil and fresh parmesan cheese; it really makes a noticeable difference.

• Extra large shrimp: Peeled and deveined shrimp work best for quick cooking and easy eating.
• Smoked paprika: This adds a beautiful smoky depth that compliments the shrimp perfectly.
• Italian seasoning: A blend of herbs that brings brightness and warmth to the dish.
• Black pepper and salt: Simple, but vital seasonings to boost all the flavors.
• Sun-dried tomato oil: Use the oil from the jar-it s packed with flavor and gives the shrimp a lovely, rich coating.
• Tomato paste: This thick paste adds body and a punch of tomato umami to the sauce.
• Diced sun-dried tomatoes: These provide chewy bursts of intense flavor throughout.
• Gluten free 1:1 flour: For thickening the sauce; you can substitute with regular flour if you re not gluten-free.
• Spinach: Adds freshness and helps balance the richness of the sauce.
• Butter, minced onion, and garlic: The aromatic base that builds flavor from the start.
• Vegetable broth: Adds liquid and a subtle savory note to the sauce.
• Heavy cream: Creates that silky texture and creamy mouthfeel we love.
• Parmesan cheese: Essential for that cheesy umami kick that ties everything together.
• Fresh basil: Chopped and sprinkled for a fresh, herbal finish.
• Gluten free penne: Cooks up al dente and holds the sauce nicely-swap for your favorite pasta shape.

Variations

I love making this Marry Me Shrimp Pasta Recipe my own by trying different proteins or tossing in seasonal veggies. It s a flexible dish that tastes great no matter how you tweak it, so don t hesitate to experiment and find your favorite version.

• Chicken or Steak: I ve swapped shrimp for chicken breast or skirt steak when craving something heartier – just cook your protein first and add it at the end.
• Seafood Mix: Once, I blended shrimp with scallops for a decadent seafood pasta that wowed my dinner guests.
• Veggie Boost: Add mushrooms, sun-dried tomato chunks, or even roasted red peppers into the sauce for extra flavor and texture.
• Dairy-Free: For a dairy-free version, swap heavy cream for coconut cream and use nutritional yeast instead of parmesan – it s surprisingly delicious.

How to Make Marry Me Shrimp Pasta Recipe

Step 1: Prepare and Season the Shrimp

Start by boiling your gluten free penne according to package directions until al dente. While that s cooking, toss your peeled and deveined shrimp in smoked paprika, Italian seasoning, salt, and black pepper. This seasoning combo really makes the shrimp shine with layers of smoky and herby flavor.

Step 2: Cook the Shrimp to Perfection

Heat the sun-dried tomato oil in a large skillet over medium heat, then cook the shrimp for about 2 minutes per side, until they re pink, opaque, and form a C shape. I ve learned the hard way that if the shrimp curl into an O, they re overcooked and rubbery – so keep an eye on them!

Step 3: Build the Flavorful Sauce

In the same skillet, melt butter over medium-low heat. Add the minced garlic and onion first, letting them soften and become fragrant before stirring in the tomato paste, diced sun-dried tomatoes, Italian seasoning, smoked paprika, salt, and dried basil. Cook this mixture for 2 minutes so all the flavors meld beautifully.

Step 4: Thicken and Enrich the Sauce

Sprinkle in the gluten free flour and stir to combine, then slowly add the vegetable broth, heavy cream, and spinach. Let the sauce simmer gently until it thickens and the spinach wilts – usually about 5 minutes. Finish by mixing in parmesan cheese until it melts completely, creating a rich, velvety sauce.

Step 5: Combine and Serve

Carefully fold your cooked pasta into the sauce, then return the shrimp to the pan and give everything a gentle stir. Garnish generously with chopped fresh basil and dive in! I always tell friends to enjoy this right away while the sauce is perfectly creamy and the shrimp tender.

How to Serve Marry Me Shrimp Pasta Recipe

Garnishes

I love topping this pasta with lots of fresh chopped basil because it adds a fresh, bright note that cuts through the creaminess. Sometimes, I sprinkle extra parmesan cheese on top and a little cracked black pepper for an elegant finish. A squeeze of fresh lemon juice just before serving can also brighten everything up beautifully.

Side Dishes

One of my favorite sides with the Marry Me Shrimp Pasta Recipe is a simple arugula salad tossed with lemon vinaigrette to offer a peppery, acidic contrast. Roasted garlic bread or a crusty gluten free loaf works well to soak up any extra sauce, and lightly steamed asparagus or green beans add a nice crunch on the side.

Creative Ways to Present

For date nights or dinner parties, I love plating this pasta in shallow bowls, layering the shrimp on top, and finishing with edible flowers or microgreens for a luxe touch. Serving it family-style straight from a pretty skillet invites everyone to dig in together, making the meal feel cozy and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and the pasta stays creamy and flavorful for up to 3 days. It s best to reheat gently on the stove or in the microwave at medium power to avoid drying out the shrimp.

Freezing

I personally don t recommend freezing the Marry Me Shrimp Pasta Recipe because the cream-based sauce can separate and get grainy when thawed. If you want to prep early, consider cooking everything except the cream and parmesan and mix those in fresh when reheating.

Reheating

When reheating, add a splash of broth or water to loosen the sauce and warm over low heat with gentle stirring. This method brings the dish back to life without the sauce breaking or the shrimp getting rubbery.

FAQs

Final Thoughts

This Marry Me Shrimp Pasta Recipe holds a special place in my kitchen because it s both comforting and impressively flavorful without being complicated. It s perfect for when you want to treat yourself or your loved ones to something special that doesn t take hours or fancy skills. I encourage you to give this recipe a try-you might just find it becoming your go-to dinner for celebrations or cozy nights in. Dive in, enjoy the flavors, and don t forget to savor each creamy, garlicky bite!

Marry Me Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 77 reviews

• Author: Jaden
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Marry Me Shrimp Pasta is a luxurious and flavorful gluten-free pasta dish featuring succulent extra-large shrimp cooked in a rich, creamy sun-dried tomato sauce infused with Italian seasonings, garlic, and spinach. Topped with freshly grated parmesan cheese and fresh basil, this dish combines simple ingredients for an elegant and satisfying meal perfect for weeknight dinners or special occasions.

---

Ingredients

Units USM Scale 1x2x3x

For the Shrimp

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

For the Sauce

• 2 1/2 tablespoon Cento tomato paste
• 1/2 cup Cento sun-dried tomatoes, diced
• 1 tablespoon Italian seasoning
• 1/3 teaspoon sweet smoked paprika
• 1/2 teaspoon salt
• 3/4 teaspoon dried basil
• 2 tablespoon gluten free 1:1 flour
• 2 cups diced spinach
• 2 tablespoon butter
• 2 tablespoon minced onion
• 2 tablespoon minced garlic
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup parmesan cheese
• Fresh basil, chopped for garnish
• 12 oz gluten free penne pasta

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the pasta: Boil the gluten free penne pasta according to the package directions until al dente, then drain and set aside.
2. Prepare 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 two minutes on each side until shrimp turn pink, opaque, and form a C-shape, indicating perfect doneness. Avoid cooking until shrimp form an O-shape, as that means they are overcooked. Remove shrimp from the skillet and set aside to cool.
4. Make the sauce: In the same skillet, melt 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 the mixture for about two minutes until fragrant and well combined.
5. Thicken the sauce: Stir in the gluten free flour to the aromatic mixture, then gradually add vegetable broth, heavy cream, and diced spinach. Cook while stirring for about 5 minutes until the sauce thickens and the spinach wilts.
6. Add cheese and combine: Stir in the parmesan cheese until fully melted and incorporated into the sauce.
7. Combine pasta and shrimp: Gently fold the cooked pasta into the sauce followed by the cooked shrimp, mixing carefully to combine without breaking the shrimp.
8. Garnish and serve: Sprinkle freshly chopped basil over the dish and serve immediately while hot.

---

Notes

• This recipe serves six people.
• Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing is not recommended due to the cream in the sauce, which can separate upon thawing.
• Shrimp is perfectly cooked when it curls into a C-shape; if it forms an O-shape, it is overcooked.
• This recipe can be adapted using chicken, steak, scallops, crab, or lobster instead of shrimp. Simply sear the alternative protein and add it at the end.

---

Nutrition

• Serving Size: 1 serving
• Calories: 321 kcal
• Sugar: 2 g
• Sodium: 1553 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 19 g
• Cholesterol: 161 mg