Marry Me Shrimp Pasta Recipe

If you’re looking for a dish that s both impressive and surprisingly easy to make, the Marry Me Shrimp Pasta Recipe is where it s at. I absolutely love how this creamy, flavorful pasta comes together with tender shrimp bathed in a luscious sun-dried tomato sauce-you ll find that every bite tastes like a special occasion dinner without spending hours in the kitchen.

When I first tried this recipe, I was blown away by how quickly it turned out and how the combination of smoky paprika, sun-dried tomatoes, and fresh basil made such a perfect harmony. Whether it s a date night, a family dinner, or just a moment you want to treat yourself, this Marry Me Shrimp Pasta Recipe hits all the right notes for a memorable meal.

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Ingredients You’ll Need

All the ingredients here work harmoniously to build those rich, warming flavors you crave in creamy shrimp pasta and can be found at most grocery stores. If you can get sun-dried tomato oil from the jar, trust me, it adds a whole new level of depth you don t want to miss.

• Extra large shrimp: Peeled and deveined, these cook quickly and stay tender-size matters for that juicy bite.
• Smoked paprika: Adds a subtle smokiness that complements the shrimp beautifully.
• Italian seasoning: A classic herb mix that brings an earthy, aromatic punch.
• Black pepper: Freshly ground is best for that little spicy kick.
• Salt: Enhances all the flavors, don t skimp!
• Sun-dried tomato oil: Use the oil from the jar for intense tomato flavor and richness.
• Cento tomato paste: Concentrated tomato goodness helps form the sauce base.
• Cento sun-dried tomatoes: Chopped for texture and tangy bites throughout the sauce.
• Dried basil: Adds herbal fragrance that pairs nicely with tomato.
• Gluten free 1:1 flour: Thickens the sauce perfectly, and works great if you re avoiding gluten.
• Spinach: Fresh and diced, it wilts into the creamy sauce adding color and nutrition.
• Butter: For richness and to sauté the aromatics.
• Minced onion and garlic: The flavor backbone of the sauce.
• Vegetable broth: Adds savory depth without overpowering the delicate shrimp.
• Heavy cream: Creates that irresistible creamy texture.
• Parmesan cheese: Brings salty, nutty flavor and thickens the final sauce.
• Fresh basil: For garnish and a fresh burst of herbiness.
• Gluten free penne: Or any pasta you prefer-cook al dente for the best bite.

Variations

I love how adaptable the Marry Me Shrimp Pasta Recipe is-once you ve got the basics down, you can easily tailor it to your preferences or what s in your fridge. Don t hesitate to experiment-this recipe practically invites creativity!

• Switch the Protein: I ve made this with chicken breasts or scallops instead of shrimp, and it works wonderfully-just adjust cooking times so you don t overcook.
• Go Vegan: Use coconut cream instead of heavy cream, vegetable broth, and skip the parmesan or try a plant-based version.
• Add Heat: If you like it spicy, throw in a pinch of crushed red pepper flakes when you add the garlic and onion.
• Swap Pasta: Want a lighter version? Use zucchini noodles or spaghetti squash for a veggie-packed twist.

How to Make Marry Me Shrimp Pasta Recipe

Step 1: Prepare the Shrimp Like a Pro

Start by tossing your peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until they re evenly coated. Heat the sun-dried tomato oil in a large skillet over medium heat and cook the shrimp for about two minutes per side. You ll know they re perfectly cooked when they turn pink, become opaque, and curl into a neat C shape-if they curl all the way into an O, they re overdone and might get rubbery. Once cooked, set them aside and let them cool while you move on to the sauce.

Step 2: Build Your Sun-Dried Tomato Sauce

Using the same pan, melt butter over medium-low heat, then add garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook this aromatic mixture for about two minutes until you can really smell those fragrant herbs and garlic coming alive. Sprinkle in the gluten free flour and stir it through thoroughly-this step is your thickening base, so don t skip it!

Next up, slowly add the vegetable broth and heavy cream, stirring constantly. Toss in the spinach and let it cook for about five minutes until the sauce thickens nicely and the spinach wilts down. Finally, stir in parmesan cheese until it melts smoothly and the sauce reaches that creamy, dreamy consistency.

Step 3: Combine Pasta, Sauce, and Shrimp

Drain your cooked gluten free penne and gently fold it into the sauce, making sure each piece gets coated in the rich sauce. Carefully add the cooked shrimp back into the pan and give everything one last gentle stir. Garnish with chopped fresh basil and get ready to serve up a hug on a plate!

How to Serve Marry Me Shrimp Pasta Recipe

Garnishes

I always top my plates with freshly chopped basil because it brightens the dish and adds a pop of color that makes it feel special. A sprinkle of extra parmesan or a squeeze of fresh lemon juice can also elevate the flavors beautifully, cutting through the creaminess with a little zing.

Side Dishes

My go-to sides include a crisp green salad dressed lightly with balsamic vinaigrette and some crusty gluten free garlic bread to soak up every last bit of that sauce. Roasted asparagus or sautéed green beans also pair nicely if you want to add more veggies to your meal.

Creative Ways to Present

For date nights or celebrations, I sometimes serve the pasta in shallow bowls garnished with microgreens and edible flowers for a restaurant-style presentation. Another favorite trick is to plate the shrimp separately on top so guests can admire the perfectly cooked shrimp before digging in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and refrigerate them for up to 3 days. When reheating, I add a splash of cream or broth to bring the sauce back to life and prevent it from drying out-you ll get almost that freshly made taste back.

Freezing

This dish isn t the best candidate for freezing, mainly because of the heavy cream which can separate when thawed. I ve tried it before and found the texture suffers, so I recommend making just enough for a few meals rather than freezing.

Reheating

Reheat gently over low heat in a skillet or microwave, stirring occasionally. Add a touch of broth or cream to revive the sauce s creaminess and prevent it from becoming rubbery or dry. This careful reheating keeps the shrimp tender and the sauce silky.

FAQs

Final Thoughts

This Marry Me Shrimp Pasta Recipe holds a special place in my heart-not only because of how stunning it looks and tastes but also because it strikes the perfect balance between indulgence and ease. If you want a dinner that feels like a celebration and yet comes together quickly, this recipe will not disappoint. Trust me, once you make it, you ll keep coming back to share it with family and friends. So, go ahead, gather those ingredients, and give yourself the gift of a delicious homemade meal that s sure to impress!

Marry Me Shrimp Pasta Recipe

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• Author: Nora
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

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Description

Marry Me Shrimp Pasta is a creamy, flavorful dish featuring tender shrimp cooked in a rich sun-dried tomato and Parmesan cream sauce. This gluten-free pasta combines smoky paprika, Italian seasoning, and fresh spinach for a vibrant, comforting meal perfect for any occasion.

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

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Instructions

1. Boil Pasta: Prepare the gluten free penne pasta according to the package instructions until al dente. Drain and set aside.
2. Season Shrimp: In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
3. Cook Shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Add shrimp and cook for 2 minutes on each side until they turn pink, opaque, and form a C-shape. Remove shrimp from pan and set aside to cool.
4. Prepare Sauce Base: In the same skillet, melt butter over medium-low heat. Add minced garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
5. Thicken Sauce: Stir in gluten free flour thoroughly. Gradually add vegetable broth, heavy cream, and diced spinach, stirring continuously. Cook for approximately 5 minutes until sauce thickens and spinach wilts.
6. Add Cheese: Stir in grated Parmesan cheese until fully melted and sauce is creamy.
7. Combine Pasta and Shrimp: Gently fold cooked pasta into the sauce followed by the cooked shrimp. Stir carefully to combine without breaking shrimp.
8. Garnish and Serve: Sprinkle fresh chopped basil over the dish before serving warm.

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Notes

• This recipe yields 6 servings.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Due to the cream sauce, freezing this dish is not recommended.
• Shrimp is perfectly cooked when curled into a C-shape; avoid overcooking to prevent an O-shape.
• You can substitute shrimp with chicken, steak, scallops, crab, or lobster by searing the chosen protein and adding it at the end.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 321
• Sugar: 2g
• Sodium: 1553mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0.2g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 161mg