This Marry Me Shrimp Pasta is one of those recipes that feels a little dramatic in the best way. Rich, creamy, and loaded with sun-dried tomatoes, it is the kind of dinner I make when I want something cozy but still impressive. The shrimp are perfectly seasoned, the sauce is velvety, and everything clings beautifully to the pasta.
I love this recipe because it comes together fast, but tastes like something you would order at a nice restaurant. Whether you are cooking for family or planning a date night at home, this one always gets rave reviews.
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Marry Me Shrimp Pasta
This Marry Me shrimp pasta is filled with tender shrimp, a creamy sun-dried tomato sauce, and perfectly cooked penne pasta. It is rich, comforting, and ready in just over 30 minutes.
Ingredients
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 tablespoons sun-dried tomato oil (from the jar)
For The Sauce
- 2 ½ 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
Pasta
- 12 ounces gluten free penne
Instructions
Step 1: Cook The Pasta
Bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain and set aside while you prepare the shrimp and sauce.
Step 2: Season And Cook The Shrimp
In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes per side, until pink, opaque, and shaped like a gentle C. Remove the shrimp from the skillet and set aside.
Step 3: Build The Sauce
In the same skillet, melt the butter over medium-low heat. Add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook for about 2 minutes, stirring often, until fragrant.
Sprinkle the flour over the mixture and stir well to coat. Slowly add the vegetable broth and heavy cream, stirring constantly. Add the spinach and cook for about 5 minutes, until the sauce thickens and the spinach wilts. Stir in the parmesan cheese until melted and smooth.
Step 4: Combine Everything
Add the cooked pasta to the sauce and gently stir to coat. Return the shrimp to the skillet and stir again just until everything is combined and warmed through. Garnish with fresh basil and serve.
Notes And Tips
- This recipe serves six and is perfect for leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Because the sauce is cream-based, freezing is not recommended.
- Shrimp are perfectly cooked when they form a C shape. If they curl into a tight O, they have cooked too long.
- You can swap the shrimp for chicken, steak, scallops, crab, or lobster. Just cook the protein first and add it back at the end.
Nutrition Information (Per Serving)
Calories: 321 kcal
Carbohydrates: 9 g
Protein: 19 g
Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 161 mg
Sodium: 1553 mg
Fiber: 2 g
Sugar: 2 g
FAQs
The name comes from how rich and comforting the dish is. It is one of those meals people joke is good enough to inspire a proposal.
Yes, regular penne works perfectly here.
It is best fresh, but leftovers reheat well on the stove over low heat.
📖 Recipe
Marry Me Shrimp Pasta
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Marry Me shrimp pasta is filled with tender, seasoned shrimp, a rich, creamy sun-dried tomato sauce, and al dente penne pasta.
Ingredients
- 1 pound extra large shrimp, peeled/deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ tablespoon sun-dried tomato oil
- 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
Instructions
- Boil pasta according to package instructions for al dente. Drain and set aside.
- Toss shrimp with paprika, Italian seasoning, salt, and pepper.
- Heat sun-dried tomato oil in a large skillet over medium heat. Cook shrimp for 2 minutes per side until pink and C-shaped. Set aside.
- In the same skillet, melt butter over medium-low heat. Add garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook for 2 minutes.
- Add flour and stir to combine. Then add broth, heavy cream, and spinach. Cook for 5 minutes until sauce thickens and spinach wilts.
- Stir in parmesan cheese until melted. Add pasta and mix to coat. Add shrimp and stir gently.
- Garnish with fresh basil and serve.
Notes
Store leftovers in an airtight container for up to 3 days. Best not to freeze. Substitute shrimp with chicken, steak, or other seafood.
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Final Thoughts
This Marry Me Shrimp Pasta is rich, cozy, and full of flavor without being complicated. It is one of those recipes that feels special enough for company but easy enough for a weeknight. If you make it, I would love to hear how it turned out for you.
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