Marry Me Shrimp Pasta is a delicious and easy dish to make. It has juicy, seasoned shrimp in a creamy sun-dried tomato sauce with gluten-free penne pasta. The flavors come from Italian herbs, smoked paprika, and fresh basil. This pasta is great for any meal when you want something tasty and comforting.
Why We Love This Marry Me Shrimp Pasta
There are many reasons to adore this Marry Me Shrimp Pasta recipe. First, it’s incredibly quick to prepare, requiring just about 35 minutes from start to finish. The shrimp cook fast and stay juicy, never drying out, thanks to careful seasoning and the perfect cooking method. The creamy sauce is the real star here; the sun-dried tomatoes give it a deep, tangy flavor, while the Parmesan adds just the right touch of savory richness. The addition of fresh spinach not only adds vibrant color but also gives a subtle freshness that balances the creaminess. Plus, it’s made with gluten-free pasta, making it a great choice for those with dietary restrictions. This dish feels luxurious and comforting all at once, perfect for sharing with family or impressing guests.
Ingredients About Marry Me Shrimp Pasta
For the Shrimp:
- 1 pound extra-large shrimp, peeled and deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ tablespoon sun-dried tomato oil (from the jar)
For the Sauce:
- 2 ½ tablespoon tomato paste
- ½ cup sun-dried tomatoes, diced
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ 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
How to Make Marry Me Shrimp Pasta Directions
Start by boiling the gluten-free penne pasta in a large pot according to the package instructions. Aim for al dente, so it holds up nicely when mixed with the sauce later. While the pasta cooks, prepare the shrimp. In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until they are evenly coated.
Heat the sun-dried tomato oil in a large skillet over medium heat. Once the oil is hot, cook the shrimp for about two minutes on each side. You want them to turn pink, become opaque, and form a “C” shape. Avoid overcooking, which causes them to curl into a tight “O” shape and become tough. After cooking, set the shrimp aside to cool.
Using the same skillet, melt the butter over medium-low heat. Add minced garlic and onion, cooking for about two minutes until fragrant and soft. Stir in the diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook this mixture for another two minutes, allowing the flavors to blend well.
Next, sprinkle in the gluten-free flour, stirring constantly to create a roux that will thicken your sauce. Gradually pour in the vegetable broth and heavy cream, stirring to combine and prevent lumps. Add the diced spinach, and cook the sauce for about five minutes, stirring occasionally, until it thickens and the spinach wilts.
Once thickened, stir in the Parmesan cheese until melted and smooth. Now carefully fold the cooked pasta into the sauce, ensuring every piece is well coated. Gently mix in the cooked shrimp to avoid breaking them apart.
To finish, sprinkle freshly chopped basil over the top for a fresh burst of color and flavor. Your Marry Me Shrimp Pasta is ready to be served hot and enjoyed with family or friends.
How to Serve Marry Me Shrimp Pasta
Serving this pasta dish is straightforward but can be elevated with a few simple touches. You can dish it out directly from the skillet or transfer it to a large serving bowl to keep it warm. For a beautiful presentation, garnish with extra fresh basil leaves or a sprinkle of Parmesan cheese just before serving.
Pair this pasta with a fresh green salad tossed with a light vinaigrette to cut through the creaminess of the sauce. Crusty gluten-free bread on the side also works wonderfully to soak up any extra sauce on the plate. For drinks, opt for a chilled sparkling water with lemon or a non-alcoholic beverage that refreshes the palate between bites.
Whether it’s a casual family dinner or a weekend gathering, this dish shines as the centerpiece of your meal. The rich sauce combined with the seasoned shrimp makes every forkful satisfying, and the colorful spinach adds a touch of brightness to your plate.
Expert Tips: Marry Me Shrimp Pasta
To get the best results, it’s important to avoid overcooking your shrimp, as they can quickly turn rubbery and lose their delicate texture. Watch carefully and remove them from heat as soon as they curl into a loose “C” shape.
Use the oil from the sun-dried tomato jar—it adds concentrated tomato flavor and a subtle richness that plain cooking oil can’t match. If you can’t find gluten-free penne, feel free to use any other gluten-free pasta shape you prefer, but penne works well because its tubes hold the creamy sauce nicely.
If you want to lighten the dish, swap heavy cream for full-fat coconut milk or a creamy dairy-free alternative, but keep in mind this will change the flavor slightly. Always use fresh Parmesan cheese, not pre-grated, for the best melting and taste.
For extra depth, add a pinch of red pepper flakes in the sauce if you like a mild kick. Also, let the sauce simmer gently rather than boil hard to prevent it from separating or curdling.
How to Store Marry Me Shrimp Pasta
Store any leftovers in an airtight container in the refrigerator. The pasta will keep well for up to three days. When reheating, do so gently over low heat on the stove, stirring occasionally to prevent the sauce from separating.
Because this dish contains cream, it is not recommended to freeze it as freezing can affect the texture and flavor of the sauce. Instead, plan to enjoy all your servings within a few days for the best taste and quality.
If you want to prep the shrimp and sauce separately ahead of time, keep them refrigerated and combine just before serving. This helps maintain the texture and freshness of the shrimp.
Variation of Marry Me Shrimp Pasta
There are many ways to make this dish your own by tweaking the protein or adding different ingredients. If you’re not a fan of shrimp, you can swap it for chicken breast pieces, seared steak strips, or even scallops. Each alternative offers a unique texture and flavor but follows the same simple cooking method.
Try adding sun-dried tomato pesto instead of diced sun-dried tomatoes for a more intense tomato taste. You can also stir in some roasted red peppers or olives to add a Mediterranean twist.
For a veggie-packed version, increase the spinach or add sautéed mushrooms and zucchini. If you want a spicier version, a pinch of crushed red pepper flakes or a dash of hot sauce works well without overpowering the creaminess.
To make the sauce lighter, replace half the heavy cream with Greek yogurt, stirring it in at the end off the heat to prevent curdling. This will keep the sauce creamy with fewer calories and added protein.
FAQ about Marry Me Shrimp Pasta
What makes this recipe special?
This recipe stands out because of its rich, creamy sun-dried tomato sauce combined with perfectly seasoned shrimp. The flavors are balanced, making it feel like a restaurant-quality dish that’s easy to prepare at home.
Can I use regular pasta instead of gluten-free?
Yes, you can use any type of pasta you prefer. Gluten-free penne is suggested for those with dietary restrictions, but regular penne or any pasta shape works just as well.
How do I know when the shrimp are cooked properly?
Shrimp are cooked perfectly when they turn pink, become opaque, and form a loose “C” shape. Avoid letting them curl tightly into an “O” shape, which means they are overcooked.
Can I freeze Marry Me Shrimp Pasta?
It is not recommended to freeze this dish due to the cream-based sauce, which can separate and lose quality when thawed. Store leftovers in the refrigerator and consume within three days.
Can I substitute other proteins in this recipe?
Absolutely! This recipe is flexible—you can swap shrimp for chicken, steak, scallops, or other seafood. Cook your chosen protein similarly and add it to the sauce at the end.
How do I thicken the sauce if it’s too thin?
To thicken the sauce, cook it a little longer on low heat to allow it to reduce. You can also add a little more gluten-free flour or cornstarch mixed with water, stirring well to avoid lumps.
What can I serve alongside this pasta?
Fresh green salad, steamed vegetables, or crusty bread are excellent sides. They complement the rich pasta and add variety to your meal.
Is this recipe suitable for meal prep?
Yes, you can prepare this pasta in advance and store it in the refrigerator for up to three days. Reheat gently before serving to keep the sauce creamy and the shrimp tender.
Marry Me Shrimp Pasta
Equipment
- Large Pot
- Large Skillet
- Medium bowl
Ingredients
- 1 pound extra-large shrimp peeled and deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1½ tablespoon sun-dried tomato oil (from the jar)
- 2½ tablespoons tomato paste
- ½ cup sun-dried tomatoes diced
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ 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 oz gluten-free penne pasta
Instructions
- Boil gluten-free penne pasta according to package instructions until al dente. Drain and set aside.
- Toss shrimp with smoked paprika, Italian seasoning, salt, and black pepper in a medium bowl until evenly coated.
- Heat sun-dried tomato oil in a large skillet over medium heat. Cook shrimp for about 2 minutes on each side until pink and opaque. Remove and set aside.
- Melt butter in the same skillet over medium-low heat. Add garlic and onion; cook for about 2 minutes until fragrant.
- Stir in sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for another 2 minutes.
- Sprinkle in gluten-free flour, stirring constantly. Gradually add vegetable broth and heavy cream, stirring to combine and avoid lumps.
- Add diced spinach and cook for about 5 minutes until the sauce thickens and spinach wilts.
- Stir in Parmesan cheese until melted and smooth. Fold in cooked pasta and shrimp gently.
- Garnish with chopped basil and serve hot.
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