Marry Me Shrimp Pasta Recipe

Introduction

This Shrimp Pasta Recipe combines tender, seasoned shrimp with a creamy sun-dried tomato sauce for a flavorful and comforting meal. Perfect for a weeknight dinner or special occasion, it’s simple to prepare yet impressively delicious.

Ingredients

• 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 tablespoons sun-dried tomato oil (from the sun-dried tomato jar)
• 2 1/2 tablespoons tomato paste
• 1/2 cup sun-dried tomatoes (diced)
• 1 tablespoon Italian seasoning
• 1/3 teaspoon sweet smoked paprika
• 1/2 teaspoon salt
• 3/4 teaspoon dried basil
• 2 tablespoons gluten free 1:1 flour
• 2 cups diced spinach
• 2 tablespoons butter
• 2 tablespoons minced onion
• 2 tablespoons minced garlic
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup parmesan cheese
• Fresh basil (chopped for garnish)
• 12 ounces gluten free penne

Instructions

1. Step 1: Boil the pasta according to the package directions until al dente. Drain and set aside.
2. Step 2: In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
3. Step 3: Heat sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for about 2 minutes per side until pink, opaque, and just starting to curl into a C shape. Avoid overcooking to prevent the shrimp from curling into an O shape.
4. Step 4: Remove the shrimp from the skillet and set aside to cool.
5. Step 5: In the same skillet, melt the butter 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 for about 2 minutes, stirring frequently, until fragrant.
6. Step 6: Stir in the gluten free flour to coat the aromatics evenly. Then gradually add the vegetable broth, heavy cream, and diced spinach. Cook and stir for about 5 minutes until the sauce thickens and the spinach wilts.
7. Step 7: Stir in the parmesan cheese until melted and the sauce is smooth.
8. Step 8: Gently mix the cooked pasta into the sauce. Add the cooled shrimp and stir carefully to combine.
9. Step 9: Garnish with chopped fresh basil and serve immediately.

Tips & Variations

• Use fresh shrimp if possible for the best flavor and texture.
• For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic and onions.
• Substitute baby kale for spinach if you prefer a heartier green.
• To make this dish dairy-free, replace the heavy cream with coconut cream and use nutritional yeast instead of parmesan.

Storage

Store leftover shrimp pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the shrimp.

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 perfectly well in this recipe if you don’t need it to be gluten free.

How do I know when the shrimp is cooked properly?

The shrimp should turn pink and opaque and curl into a loose C shape. If they curl tightly into an O, they are overcooked and may become rubbery.

Marry Me Shrimp Pasta Recipe

---

★★★★★

4.4 from 100 reviews

• Author: Marina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Shrimp Pasta recipe is a decadent and flavorful dish combining succulent extra large shrimp with a creamy tomato and sun-dried tomato sauce, infused with Italian herbs and spices. Served over gluten-free penne pasta and finished with fresh basil and parmesan cheese, it’s perfect for a comforting yet elegant meal.

---

Ingredients

Scale 1x2x3x

Shrimp and 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 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
• Fresh basil (chopped for garnish)

Pasta

• 12 oz gluten free penne

---

Instructions

1. Boil Pasta: Cook the gluten free penne according to package directions until al dente. Drain and set aside.
2. Season Shrimp: Toss the peeled and deveined shrimp in a medium bowl with smoked paprika, Italian seasoning, black pepper, and salt until evenly coated.
3. Cook Shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Cook shrimp for about 2 minutes per side until they turn pink, opaque, and form a C-shape. Remove from skillet and set aside to cool.
4. Sauté Aromatics: In the same pan on medium-low heat, melt the butter. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
5. Make Sauce: Stir in gluten free flour to the aromatics, mixing well. Gradually add vegetable broth, heavy cream, and diced spinach, stirring and cooking until the sauce thickens and spinach wilts, around 5 minutes.
6. Add Cheese: Stir parmesan cheese into the thickened sauce until melted and smooth.
7. Combine Pasta and Shrimp: Carefully mix the cooked penne pasta into the sauce. Then fold in the cooked shrimp, stirring gently to combine.
8. Garnish and Serve: Sprinkle chopped fresh basil over the dish and serve immediately for best flavor.

Notes

• Do not overcook shrimp; they should be pink, opaque, and C-shaped for tenderness.
• Using gluten free penne and gluten free flour keeps the dish suitable for gluten-intolerant diets.
• Sun-dried tomato oil adds a rich, savory depth to the shrimp and sauce; save it from the jar for maximum flavor.
• Adjust seasoning to taste, especially salt.
• Leftover pasta can be refrigerated and gently reheated with a splash of cream or broth.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: Shrimp pasta, gluten free pasta, creamy shrimp pasta, sun-dried tomato shrimp, Italian shrimp pasta, easy shrimp dinner