Marry Me Shrimp Pasta with Creamy Sun-Dried Tomato Sauce Recipe

Introduction

Marry Me Shrimp Pasta with Creamy Sun-Dried Tomato Sauce is a comforting, crowd-pleasing weeknight dinner that comes together in one pan. Succulent shrimp, a rich sun-dried tomato cream sauce, and gluten-free penne make a complete, family-friendly dish.

Ingredients

• 1 lb extra-large shrimp (peeled and deveined)
• ½ tbsp smoked paprika
• ¾ tbsp Italian seasoning
• ¼ tsp black pepper
• ¾ tsp salt
• 1 ½ tbsp sun-dried tomato oil (from the sun-dried tomato jar)
• 2 ½ tbsp Cento tomato paste
• ½ cup Cento sun-dried tomatoes (diced)
• 1 tbsp Italian seasoning
• ⅓ tsp sweet smoked paprika
• ½ tsp salt
• ¾ tsp dried basil
• 2 tbsp gluten-free 1:1 flour
• 2 cups spinach (diced)
• 2 tbsp butter
• 2 tbsp onion (minced)
• 2 tbsp garlic (minced)
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup Parmesan cheese
• Fresh basil (chopped, for garnish)
• 12 oz gluten-free penne

Instructions

1. Step 1: Boil the pasta according to the package directions for al dente while you cook the shrimp.
2. Step 2: Toss the shrimp with the smoked paprika, Italian seasoning, salt, and black pepper in a medium bowl until evenly coated.
3. Step 3: Heat the sun-dried tomato oil in a large skillet over medium heat.
4. Step 4: Cook the shrimp for 2 minutes on both sides until pink, opaque, and C-shaped.
5. Step 5: Set the cooked shrimp aside to cool.
6. Step 6: Melt the butter in the same pan over medium-low heat.
7. Step 7: Add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil, and cook for about 2 minutes until fragrant.
8. Step 8: Add the gluten-free flour to the aromatics and stir well.
9. Step 9: Add the vegetable broth, heavy cream, and spinach.
10. Step 10: Stir and cook until the sauce thickens and the spinach starts to wilt, about 5 minutes.
11. Step 11: Add the Parmesan cheese and stir until melted.
12. Step 12: Carefully mix the pasta into the sauce.
13. Step 13: Add the shrimp and gently stir again.
14. Step 14: Garnish with fresh basil and serve.

Tips & Variations

• For a lighter version, use half-and-half or milk instead of heavy cream, and double the spinach.
• If you don’t have sun-dried tomato oil, use olive oil and a pinch of extra smoked paprika for color and aroma.
• Make it ahead by cooking the pasta and shrimp separately, then combine with the sauce when reheating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a deep pan over low to medium heat, adding a splash of broth or cream if the sauce thickens too much. Freezing is not recommended due to the cream in the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Common question 1?

What should I serve with Marry Me shrimp pasta? Serve it as a complete main course with fresh basil on top; you may add a light side salad or steamed vegetables to balance the richness.

Common question 2?

Can I double this shrimp pasta recipe? Yes, you can scale up the ingredients, but be sure to use a larger pan to accommodate the extra pasta and sauce and to maintain even cooking.

Marry Me Shrimp Pasta with Creamy Sun-Dried Tomato Sauce Recipe

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★★★★★

4.8 from 133 reviews

Marry Me Shrimp Pasta with Creamy Sun-Dried Tomato Sauce is a cozy, family-friendly skillet dish featuring juicy shrimp, gluten-free penne, and a velvety sun-dried tomato cream sauce enriched with Parmesan and spinach. Quick to prep and finish in one pan, it delivers comforting flavors with a bright, tomato-forward accent.

• Author: lina
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Pasta with seafood
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

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Shrimp and Seasoning

• 1 lb extra-large shrimp (peeled and deveined)
• ½ tbsp smoked paprika
• ¾ tbsp Italian seasoning
• ¼ tsp black pepper
• ¾ tsp salt
• 1 ½ tbsp sun-dried tomato oil (from the sun-dried tomato jar)

Sauce and Thickener

• 2 tbsp gluten-free 1:1 flour
• 2 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp onion (minced)
• 2 tbsp garlic (minced)
• 2 cups spinach (diced)
• 2 tbsp Cento tomato paste
• ½ cup Cento sun-dried tomatoes (diced)
• 1 tbsp Italian seasoning
• ¾ tsp dried basil
• ½ tsp salt

Pasta and Finish

• 12 oz gluten-free penne
• 1 cup Parmesan cheese
• fresh basil (chopped, for garnish)

Instructions

1. Prepare the pasta, boil the gluten-free penne according to package directions for al dente while you cook the shrimp.
2. Season the shrimp, toss shrimp with smoked paprika, Italian seasoning, salt, and black pepper in a medium bowl until evenly coated.
3. Brown the shrimp, heat sun-dried tomato oil in a large skillet over medium heat and cook the shrimp for 2 minutes on each side until pink, opaque, and C-shaped. Set aside to cool.
4. Make the sauce base, melt butter in the same pan over medium-low heat. Add garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil; cook about 2 minutes until fragrant.
5. Add the thickener, stir in gluten-free flour with the aromatics until well combined.
6. Add liquids and greens, whisk in vegetable broth, heavy cream, and spinach; simmer until the sauce thickens and spinach wilts, about 5 minutes.
7. Finish the sauce, add Parmesan cheese and stir until melted and evenly distributed.
8. Combine pasta, carefully mix the cooked penne into the sauce.
9. Add shrimp, fold in the rested shrimp and stir gently to combine with the pasta and sauce.
10. Garnish and serve, garnish with fresh basil and serve directly from the pan.

Notes

• Leftovers can be reheated in a deep pan over low to medium heat; the dish thickens as it sits.
• Freezing is not recommended due to the cream sauce.
• Feel free to substitute gluten-free pasta with another gluten-free grain option if desired.

Keywords: Marry Me Shrimp Pasta, sun-dried tomato cream sauce, gluten-free pasta, shrimp pasta, creamy sauce, spinach, Parmesan