Marry Me Shrimp Pasta Recipe

Oh, you re going to love this Marry Me Shrimp Pasta Recipe-trust me on this one. The moment I first made it, I was hooked by how those juicy, perfectly seasoned shrimp swim in a dreamy, creamy sun-dried tomato sauce that feels both fancy and comforting at the same time. It s one of those dishes that s just as perfect for a cozy weeknight dinner as it is for impressing someone special.

What makes this Marry Me Shrimp Pasta Recipe so worth trying is how easy it is to bring all these bold, fresh flavors together without complicated steps or countless ingredients. Plus, it s naturally gluten free if you want to use gluten free pasta like I do, which means everyone at the table can dig in without worry. You ll find yourself making this again, especially when you want a dish that feels a little indulgent but comes together quickly.

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Ingredients You’ll Need

Each ingredient in this Marry Me Shrimp Pasta Recipe plays a vital role to build layers of flavor-smoky paprika, sun-dried tomato oil, and fresh spinach come together with creamy parmesan to make every forkful memorable. Here s what I keep on hand to make sure this dish always turns out just right.

• Extra large shrimp: Make sure they re peeled and deveined for the best texture and ease of eating.
• Smoked paprika: Adds a subtle smoky depth-don t skip it or replace with regular paprika for less punch.
• Italian seasoning: A blend of herbs that gives the sauce herby goodness and freshness.
• Black pepper and salt: Simple but essential to bring out all the other flavors.
• Sun-dried tomato oil: This oil from the jar has a vibrant flavor that infuses the shrimp with richness.
• Cento tomato paste: Gives the sauce a silky tomato base with a touch of umami.
• Sun-dried tomatoes (diced): These add chewy, tart bites that brighten the creamy sauce.
• Sweet smoked paprika: Enhances the sauce with smoky warmth-different from the regular paprika!
• Dried basil: Complements the fresh basil garnish and deepens the herbal notes.
• Gluten free 1:1 flour: Helps thicken the sauce without gluten, making it smooth and luscious.
• Diced spinach: Adds a pop of color and nutrients, wilting down into the pasta beautifully.
• Butter: Builds a rich base for the sauce and helps meld flavors together.
• Minced onion and garlic: Aromatics that are essential for a savory, fragrant sauce.
• Vegetable broth: Adds moisture and depth without overpowering the other ingredients.
• Heavy cream: The magic touch that turns this into a creamy, dreamy pasta dish.
• Parmesan cheese: The salty, nutty finish that melts right into the sauce.
• Fresh basil (chopped): Garnish that adds fresh herbal brightness just before serving.
• Gluten free penne: Holds the sauce well and gives the dish a satisfying bite.

Variations

I love how flexible this Marry Me Shrimp Pasta Recipe is-you can really make it your own. Whether you re cutting carbs, changing proteins, or boosting veggies, these little tweaks will keep this recipe exciting and suit your tastes or dietary needs.

• Protein swaps: I ve swapped the shrimp for pan-seared chicken breast or scallops with great success-just adjust cooking times accordingly.
• Dairy-free tweak: Use coconut cream with a bit of nutritional yeast to keep that creamy feel without dairy.
• Extra veggies: Feel free to toss in mushrooms, bell peppers, or zucchini for added texture and nutrition.
• Spicy kick: A pinch of red pepper flakes added to the sauce gives a lovely heat that my family goes crazy for.

How to Make Marry Me Shrimp Pasta Recipe

Step 1: Perfectly Season and Cook the Shrimp

Start by tossing your peeled and deveined shrimp in smoked paprika, Italian seasoning, salt, and black pepper until they re evenly coated. I found that using the sun-dried tomato oil to cook them adds so much flavor right from the start – heat the oil over medium heat and cook the shrimp about 2 minutes per side. Keep an eye out: the shrimp should curl into a nice C shape when done; if they curl tightly into an O, that means you ve overcooked them and they might get rubbery. Set those beauties aside once cooked – they ll finish in the sauce later.

Step 2: Build the Rich Sun-Dried Tomato Sauce

Using the same skillet keeps all those tasty shrimp drippings in play, so melt your butter over medium-low heat and add the minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Stir this fragrant mix for about 2 minutes-trust me, your kitchen will smell incredible. Next, sprinkle in the gluten free flour and stir well to coat everything, this step thickens the sauce perfectly.

Step 3: Add liquids, spinach, and cheese

Pour in the vegetable broth and heavy cream, then stir while cooking the sauce over medium heat until it thickens and the spinach wilts-this usually takes around 5 minutes. Finally, stir in the parmesan cheese until it melts into a silky, creamy sauce. At this point, the sauce is ready to bring everything together!

Step 4: Toss Pasta and Shrimp in the Sauce

Drain your al dente cooked pasta and add it straight into the sauce. Give it a good stir to make sure every penne noodle is drenched in that luscious sauce. Fold in the cooked shrimp gently-no need to cook them more here, just warm and combine. Finish with a sprinkle of fresh chopped basil and get ready to serve your stunning Marry Me Shrimp Pasta!

How to Serve Marry Me Shrimp Pasta Recipe

Garnishes

I always top this pasta with fresh chopped basil because it brightens every bite with a fresh herbal note. Sometimes I add a little extra parmesan cheese on top too-you can never go wrong with more cheese! And if you re feeling fancy, a sprinkle of crushed red pepper flakes adds a subtle warmth that s irresistible.

Side Dishes

My go-to sides to round out this meal are a crisp Caesar salad or some roasted garlic broccoli-both add a nice crunch and freshness against the creamy pasta. Garlic bread (gluten free if needed) is another great companion for soaking up any leftover sauce.

Creative Ways to Present

For special occasions, I like to serve Marry Me Shrimp Pasta in shallow bowls with a garnish of whole basil leaves and a twist of lemon zest on top for a pop of color and brightness. You can even plate the shrimp on top in a fan shape so it feels more restaurant-style-guests really appreciate the extra effort.

Make Ahead and Storage

Storing Leftovers

Any leftover Marry Me Shrimp Pasta I store in an airtight container in the fridge and it stays good for up to 3 days. I always make sure to let it cool a little before sealing to keep the texture intact. When you reheat, adding a splash of broth or cream helps bring back that silky sauce consistency.

Freezing

I personally don t freeze this dish because the cream-based sauce can separate and become grainy when thawed. If you want to freeze components, try freezing the shrimp and pasta separately and making the sauce fresh when you re ready.

Reheating

When reheating, gently warm the pasta and shrimp in a pan over low heat with a bit of broth or cream until it s heated through. This keeps the sauce creamy and prevents the shrimp from drying out. Microwaving works too, just do it in short bursts and stir in between for even heating.

FAQs

Final Thoughts

Honestly, this Marry Me Shrimp Pasta Recipe has become one of my all-time favorites because it feels decadent but is so approachable to make. It s the kind of dish where everyone asks for seconds, and you can dine in style without hours in the kitchen. Next time you want a meal that wows with minimal effort, give this one a try-you ll thank me later!

Marry Me Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 61 reviews

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

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Description

Marry Me Shrimp Pasta is a rich and flavorful gluten-free dish featuring juicy shrimp seared to perfection and coated in a creamy sun-dried tomato sauce with spinach and parmesan. This meal is perfect for a special weeknight dinner or entertaining guests, combining bold Italian flavors with a comforting texture.

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Ingredients

Units USM Scale 1x2x3x

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 sun-dried tomato jar)

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

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Instructions

1. Prepare Pasta: Boil 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 peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until shrimp are evenly coated.
3. Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 2 minutes on each side until shrimp turn pink, opaque, and form a ‘C’ shape. Remove shrimp from skillet and set aside to cool.
4. Sauté Aromatics: In the same skillet, melt butter over medium-low heat. Add minced garlic, 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: Sprinkle gluten-free flour over the aromatics and stir well. Slowly add vegetable broth, heavy cream, and diced spinach while stirring. Cook the sauce until it thickens and the spinach wilts, about 5 minutes. Add Parmesan cheese and stir until melted and incorporated.
6. Combine Pasta, Shrimp, and Sauce: Add the cooked pasta into the sauce and mix well. Gently fold in the cooked shrimp to combine evenly.
7. Serve: Garnish with freshly chopped basil and serve immediately to enjoy the creamy, flavorful shrimp pasta.

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Notes

• This recipe serves six people.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Because the dish contains cream, freezing is not recommended as the texture may change.
• Shrimp is perfectly cooked when shaped like a ‘C’; if it curls into an ‘O’, it is overcooked.
• You can substitute the shrimp with chicken, steak, scallops, crab, or lobster by searing the chosen protein first and adding it back into the sauce at the end.

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Nutrition

• Serving Size: 1 serving
• 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