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Creamy Marry Me Shrimp Pasta garnished with herbs

Marry Me Shrimp Pasta

A comforting and creamy shrimp pasta dish with a rich tomato-sun-dried tomato sauce, perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

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
  • Jumbo scallops or cooked, shredded rotisserie chicken as a shrimp substitute
  • Half-and-half instead of heavy cream for a lighter sauce
  • Pecorino Romano for sharper flavor instead of Parmesan
  • 3/4 cup canned diced tomatoes, drained if sun-dried tomatoes are not available
  • Regular all-purpose flour or cornstarch slurry as a gluten-free alternative
  • Any short pasta you love for an alternative
  • Pre-minced garlic and onion from jars for saving time

Method
 

Preparation
  1. Bring a large pot of salted water to a boil for the pasta.
  2. Drain and dice your sun-dried tomatoes, measure out the tomato paste, grate the Parmesan, and chop the basil and spinach.
For the Shrimp - seasoning and cooking
  1. Pat the shrimp dry with paper towels.
  2. In a large bowl, toss the shrimp with smoked paprika, Italian seasoning, black pepper, and salt.
  3. Heat a large skillet over medium-high heat and add sun-dried tomato oil.
  4. When the oil shimmers, add the shrimp in a single layer and cook for about 1.5 to 2 minutes per side.
  5. Transfer the shrimp to a plate and tent with foil to keep warm.
For the Sauce - build flavor and finish
  1. In the same skillet, lower the heat and add the remaining sun-dried tomato oil and butter.
  2. Add minced onion and cook until translucent.
  3. Add minced garlic and cook until fragrant.
  4. Stir in tomato paste and cook for 1-2 minutes.
  5. Add diced sun-dried tomatoes, Italian seasoning, sweet smoked paprika, salt, and dried basil.
  6. Sprinkle in gluten free flour and cook for another minute.
  7. Slowly pour in vegetable broth while stirring.
  8. Bring to a gentle simmer, then reduce heat and pour in heavy cream.
  9. Stir in grated Parmesan until melted.
  10. Add diced fresh spinach and stir until wilted.
  11. Return cooked shrimp to the skillet and toss to coat.
  12. Add gluten free penne directly to the sauce and toss gently.
  13. Finish with chopped fresh basil and extra Parmesan at the table.

Notes

This pasta is rich and comforting. Pair with a green salad or roasted vegetables for balance.