Marry Me Shrimp Pasta

Do you ever get a craving so strong it feels like the whole house needs to smell like garlic and tomatoes? I remember one rainy night when I wanted something comforting but not fussy — that’s how this Marry Me Shrimp Pasta was born in my kitchen. If you’re a beginner who worries about overcooking shrimp or curdling cream, I get it — those little anxieties are real. I promise this recipe is straightforward, forgiving, and perfect for a quiet weeknight that deserves a little pampering.

I also like to share recipes I’ve adapted from others, so if you’re curious about different takes on the “marry me” idea, you might enjoy this Irresistible Marry Me Chicken Pasta recipe for another cozy option.

A Quick Look at This Marry Me Shrimp Pasta Recipe

This Marry Me Shrimp Pasta stars extra-large shrimp and sun-dried tomatoes, which give the sauce a sweet-tangy depth that feels indulgent. It’s a comforting, creamy tomato sauce balanced with spinach and Parmesan for richness and a little green. The recipe is quick to make — you can have dinner on the table in about 30 minutes — and it’s beginner-friendly because the steps are simple and the sauce is very forgiving. Scroll down to see easy tips for cooking shrimp perfectly and for turning this into a weeknight favorite.

Ingredients You’ll Need for Marry Me Shrimp Pasta

Below I break the ingredients into Essentials, Optional add-ons, and Substitutions and shortcuts so you can shop or swap with confidence. Everything is listed for about 4 servings.

Essentials

• 1 pound extra-large shrimp, peeled and deveined (tails off for easy eating)
• 1/2 tablespoon smoked paprika (for shrimp)
• 3/4 tablespoon Italian seasoning (for shrimp)
• 1/4 teaspoon black pepper (for shrimp)
• 3/4 teaspoon salt (for shrimp)
• 1 1/2 tablespoons sun-dried tomato oil (from the sun-dried tomato jar)
• 2 1/2 tablespoons Cento tomato paste (or any good-quality tomato paste)
• 1/2 cup Cento sun-dried tomatoes, diced (packed in oil)
• 1 tablespoon Italian seasoning (for sauce)
• 1/3 teaspoon sweet smoked paprika (for sauce)
• 1/2 teaspoon salt (for sauce)
• 3/4 teaspoon dried basil (for sauce)
• 2 tablespoons gluten free 1:1 flour (for light thickening)
• 2 cups diced fresh spinach (about 2 generous handfuls)
• 2 tablespoons butter (unsalted is fine)
• 2 tablespoons minced onion (about 1 small/medium onion)
• 2 tablespoons minced garlic (about 4–6 cloves)
• 2 cups vegetable broth (or low-sodium chicken broth if not vegetarian)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• Fresh basil, chopped for garnish
• 12 oz gluten free penne (or your favorite pasta)

Optional add-ons

• Crushed red pepper flakes for heat (start with 1/4 teaspoon)
• Lemon zest or a squeeze of lemon juice to brighten the sauce
• A splash of reserved pasta cooking water to loosen the sauce if needed
• Toasted pine nuts or chopped walnuts for crunch
• Extra sun-dried tomatoes for a bolder tomato flavor
• A handful of arugula instead of spinach for peppery bite

Substitutions and shortcuts

• Shrimp: Swap for jumbo scallops or cooked, shredded rotisserie chicken if you prefer — both work well with the sauce.
• Dairy: Use half-and-half instead of heavy cream for a slightly lighter sauce; it will be less rich but still delicious.
• Cheese: Pecorino Romano can substitute for Parmesan for a sharper flavor.
• Tomato paste & sun-dried tomatoes: If you don’t have sun-dried tomatoes, use 3/4 cup canned diced tomatoes, drained, and reduce broth slightly.
• Gluten-free flour: If you don’t need GF, regular all-purpose flour or cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) will work.
• Pasta: Use any short pasta you love. If you want a lower-carb version, serve over zucchini ribbons or spaghetti squash.
• Quick shortcut: Use pre-minced garlic and onion from jars to save time. For a vegetarian twist, try this vegan take on the concept with this vegan Marry Me pasta as inspiration.

How to Make Marry Me Shrimp Pasta Step-by-Step

I’ll walk you through everything in a way that makes sense when you’re cooking — from seasoning shrimp to finishing the sauce. Read through once, then follow along while you cook.

Equipment you’ll need: large skillet (12-inch is ideal), medium saucepan for pasta, wooden spoon or spatula, tongs, measuring spoons, and a fine grater for Parmesan.

Prep first: Bring a large pot of salted water to a boil for the pasta. Drain and dice your sun-dried tomatoes, measure out the tomato paste, grate the Parmesan, and chop the basil and spinach. Having everything ready makes the cooking flow smoothly.

For the Shrimp — seasoning and cooking

1. Pat the shrimp dry with paper towels. Removing excess moisture helps them brown and prevents steaming.
2. In a large bowl, toss the shrimp with 1/2 tablespoon smoked paprika, 3/4 tablespoon Italian seasoning, 1/4 teaspoon black pepper, and 3/4 teaspoon salt. Make sure each shrimp has a thin, even coat of spices.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of the sun-dried tomato oil (reserve the rest for the sauce). When the oil shimmers, add the shrimp in a single layer. Cook for about 1.5 to 2 minutes per side for extra-large shrimp — they should be opaque with a hint of golden color. Avoid overcooking; they’ll keep cooking a bit when you add them back to the sauce.
4. Transfer the shrimp to a plate and tent with foil to keep warm. Don’t worry if there’s a little fond (browned bits) in the pan — we’ll use that flavor in the sauce.

For the Sauce — build flavor and finish

1. In the same skillet, lower the heat to medium and add the remaining 1/2 tablespoon sun-dried tomato oil and 2 tablespoons butter. Swirl to melt.
2. Add 2 tablespoons minced onion and cook until translucent, about 3 minutes. Stir often.
3. Add 2 tablespoons minced garlic and cook 30–45 seconds until fragrant. Don’t let the garlic brown.
4. Stir in 2 1/2 tablespoons tomato paste and cook it with the onions and garlic for 1–2 minutes. Cooking tomato paste deepens its flavor and removes any raw edge.
5. Add the diced sun-dried tomatoes, 1 tablespoon Italian seasoning, 1/3 teaspoon sweet smoked paprika, 1/2 teaspoon salt, and 3/4 teaspoon dried basil. Stir to combine and coat the tomatoes.
6. Sprinkle in 2 tablespoons gluten free 1:1 flour and cook for another minute, stirring. This helps the sauce thicken a touch. Alternatively, if you’re gluten-free and worried about flour texture, whisk a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) in later to adjust thickness.
7. Slowly pour in 2 cups vegetable broth while stirring, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer so it starts to thicken slightly.
8. Reduce the heat to low and pour in 1 cup heavy cream. Stir to combine and let the sauce warm through — do not boil the cream vigorously. Simmer gently for 3–4 minutes until the sauce is silky and slightly reduced.
9. Stir in 1 cup grated Parmesan until melted and smooth. Taste and adjust salt and pepper. If the sauce seems too thick, add a splash of the reserved pasta water (a tablespoon at a time) or extra broth to reach your desired consistency.
10. Add 2 cups diced fresh spinach and stir until wilted, about 1–2 minutes. The spinach wilts quickly and adds freshness and color.
11. Return the cooked shrimp to the skillet and toss to coat in the sauce. Heat through for a minute or two — just until the shrimp are warmed. Overcooking will make them tough.
12. Add the cooked 12 oz gluten free penne directly to the sauce, toss gently to combine, and let everything mingle together for a minute. If the pasta seems dry, add a little reserved pasta water to loosen it up.
13. Finish with chopped fresh basil and extra Parmesan at the table.

Timing tips: While the sauce is cooking you can boil the pasta; they’ll finish roughly at the same time. Shrimp should be cooked quickly and held briefly while you finish the sauce to avoid rubberiness.

Common Mistakes to Avoid

A few small missteps can turn a good pasta into a so-so one. I’ve made them all, so here are the ones I watch for and how I fix them.

Overcooking shrimp is probably the most common error. Shrimp cook fast — usually 3–4 minutes depending on size — so watch them closely. Take them off the heat when just opaque; they’ll finish in the sauce.

If your sauce breaks (separates) after adding cream, it’s usually because the heat was too high. Reduce the heat and whisk gently; a splash of broth or cream at lower heat often brings it back together.

Not seasoning in layers is another trap. Salt everything as you go — the pasta water, the shrimp, and the sauce — tasting as you mix. That way the final dish is balanced and not flat.

Mistake 1: Letting the shrimp sit salted for too long

If you salt the raw shrimp too early, especially with coarse salt, it will draw out moisture and make them less juicy. Salt right before cooking or immediately after tossing with spices, and don’t marinate them for long.

Mistake 2: Adding cream at too high a heat

If the sauce is bubbling hard when you pour in the heavy cream, it can separate or scorch. Reduce to low heat, then stir in the cream and let it gently come up to temperature.

Mistake 3: Skipping pasta water

Pasta water is magical because of its starch content. If your sauce is too thick or clings too much, add a few tablespoons of reserved pasta water to loosen it and help the sauce cling to the pasta perfectly.

Serving Suggestions for Marry Me Shrimp Pasta

This pasta is rich and comforting, so I like to pair it with sides that bring freshness, crunch, or a bright note to cut the richness.

A green salad with a tangy vinaigrette is a classic counterpoint. Arugula or mixed greens with lemon vinaigrette works beautifully.

A simple green salad

A mix of baby greens, thinly sliced red onion, a handful of cherry tomatoes, and a lemon-olive oil dressing refreshes the palate and keeps the meal from feeling too heavy.

Garlic bread or crusty gluten-free bread

If you want something to mop up extra sauce, toasted garlic bread or a crusty gluten-free baguette is a cozy companion. Brush slices with olive oil or butter, sprinkle with garlic and parsley, and toast until golden.

Light roasted vegetables

Oven-roasted asparagus, broccoli, or Brussels sprouts tossed with a little olive oil, salt, and pepper add texture and a slightly smoky flavor that pairs well with the sun-dried tomatoes in the sauce.

Tips, Variations, and Make-Ahead Notes

I like meals I can tweak and repeat. Here are practical ways to adapt this recipe to what you have and how you want to serve it.

Batch-cook the sauce: The sauce keeps well refrigerated for up to 3 days in an airtight container. Gently reheat on low with a splash of broth or cream before tossing with freshly cooked pasta and shrimp (or previously cooked protein).

Make it ahead: Cook the sauce a day ahead and refrigerate. Reheat slowly, add a splash of broth and a pat of butter to bring it back to life, then toss with freshly cooked pasta and quickly sautéed shrimp.

Protein swaps: If you want a non-seafood option, rotisserie chicken or cubed pan-seared chicken breast works. For a vegetarian dinner, double the mushrooms or add chickpeas and skip the shrimp entirely.

Spice it up: Stir in 1/4 to 1/2 teaspoon red pepper flakes with the garlic if you like heat.

Lower-fat version: Use half-and-half or a mixture of milk and cream instead of full heavy cream and reduce the butter to 1 tablespoon. The sauce will be lighter but still comforting.

Gluten-free tips: Use a reliable gluten-free pasta and follow package timings — often they can overcook, so taste for al dente. Use gluten-free flour like the 1:1 blend in this recipe, or use cornstarch slurry as noted earlier.

Serving size: This recipe makes about 4 generous servings. Adjust shrimp and pasta amounts up or down depending on how many you’re feeding.

Frequently Asked Questions About Marry Me Shrimp Pasta

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Conclusion

I love how accessible and comforting this Marry Me Shrimp Pasta feels — it’s easier than it looks, and you can make it your own with small swaps or additions. Whether you’re cooking for a weeknight crowd or trying to impress with minimal fuss, this dish is customizable and forgiving. If you’d like to see another take on this delightful pasta idea, here’s a lovely variation: Marry Me Shrimp Pasta – Golden Grace Kitchen. Give the recipe a try, and if you make it, I’d love to hear how you tweaked it — basil? extra heat? served with garlic bread?