Marry Me Shrimp Pasta is the kind of dinner that earns a standing ovation at the table without requiring a culinary degree or a full evening in the kitchen. Tender seasoned shrimp, al dente penne, and a rich creamy sun-dried tomato parmesan sauce that smells incredible from the moment it hits the pan. I made this on a Friday night when I wanted something that felt special, and my whole family went quiet for a minute once they took the first bite.
Table of Contents
Ingredients for Marry Me Shrimp Pasta
I always keep sun-dried tomatoes packed in oil in my pantry because the oil itself is one of the best flavor shortcuts in my kitchen. Do not skip it here. It makes a real difference in how the shrimp tastes.
For the Shrimp:
- 1 lb extra large shrimp (peeled and deveined)
- 1/2 tbsp smoked paprika
- 3/4 tbsp Italian seasoning
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 1/2 tbsp sun-dried tomato oil from the jar – I recommend this over plain olive oil for deeper, more savory flavor
For the Sauce:
- 2 tbsp butter
- 2 tbsp minced onion
- 2 tbsp minced garlic – my preference is always fresh minced over jarred for the cleanest aroma
- 1/2 cup sun-dried tomatoes (diced)
- 2 1/2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1/3 tsp sweet smoked paprika
- 1/2 tsp salt
- 3/4 tsp dried basil
- 2 tbsp gluten-free 1:1 flour
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 cups spinach (roughly chopped)
- 1 cup parmesan cheese, freshly grated – in my experience freshly grated parmesan melts smoother than the pre-shredded kind
- Fresh basil, chopped (for garnish)
- 12 oz gluten-free penne pasta
Step-by-Step Instructions
I recommend starting your pasta water before anything else so both components finish around the same time and nothing sits getting cold on the counter.
Step 1: Bring a large pot of salted water to a boil. Cook the gluten-free penne 1 to 2 minutes less than the package directions for al dente. It will finish cooking when folded into the warm sauce. Drain and set aside.
Step 2: While the pasta cooks, toss the shrimp in a medium bowl with smoked paprika, Italian seasoning, salt, and black pepper until every piece is evenly coated.
Step 3: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for about 2 minutes per side until pink, opaque, and C-shaped. C-shaped means done. O-shaped means overcooked and rubbery. Remove from the skillet and set aside.
Step 4: 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. Stir and cook for 2 minutes until fragrant and the tomato paste deepens slightly in color.
Step 5: Sprinkle in the flour and stir well to coat everything. Cook for about 30 seconds to cook off the raw flour taste before adding any liquid.
Step 6: Pour in the vegetable broth and heavy cream while stirring continuously. Add the spinach. Cook over medium heat, stirring regularly, for about 5 minutes until the sauce thickens noticeably and the spinach wilts down. If the sauce thickens too fast, add a small splash of broth to loosen it.
Step 7: Stir in the grated parmesan until fully melted and the sauce is smooth and glossy.
Step 8: Gently fold in the drained pasta until every piece is coated in sauce. Then carefully add the cooked shrimp and stir once more. Garnish with fresh chopped basil and serve immediately while everything is hot and creamy.
Perfect Pairings for Marry Me Shrimp Pasta
The richness of this creamy sun-dried tomato sauce calls for sides that bring brightness, freshness, or a satisfying crunch to balance the plate.
Marry Me Sausage Pasta (for a surf and turf dinner party spread): If you are hosting and want to wow guests with a pasta spread, serve this alongside Marry Me Sausage Pasta for a full marry me dinner table that covers every preference.
Garlic Bread Rolls: Warm soft rolls are the natural companion to any creamy pasta sauce. These Garlic Bread Rolls are buttery, easy to make, and perfect for scooping up every drop of that parmesan sun-dried tomato sauce.
Mediterranean Chickpea Salad with Lemon Vinaigrette: A bright acidic salad cuts through the richness of the cream sauce beautifully. This Mediterranean Chickpea Salad with Lemon Vinaigrette adds freshness and plant-based protein to round out the meal.
Creamy Shrimp Fettuccine Alfredo: If your guests are seafood lovers, add this Creamy Shrimp Fettuccine Alfredo to the table as a second pasta option for a dinner party that truly impresses.
Healthy Sauteed Vegetables: A quick pan of Healthy Sauteed Vegetables with zucchini, bell peppers, or asparagus adds color and nutrition alongside the pasta without competing with the bold sun-dried tomato flavors.
How to Keep and Reheat Marry Me Shrimp Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools, which is completely normal. Do not freeze this dish. The heavy cream sauce will separate when thawed and the shrimp texture will become tough.
To reheat, place the pasta in a large deep-sided skillet over medium-low heat. Add a splash of vegetable broth or heavy cream and stir gently until warmed through and the sauce loosens back to its original creamy consistency. Avoid high heat or the sauce may break.
Pro tip: reheat only what you plan to eat. Shrimp that gets reheated twice loses its texture quickly, so portion it out before warming.
Frequently Asked Questions
Can I use regular pasta instead of gluten-free penne?
Yes. Any short textured pasta works well including regular penne, rigatoni, farfalle, or rotini. Cook to al dente since it will continue to absorb the sauce after being folded in.
How do I avoid overcooking the shrimp?
Watch the shape closely. Shrimp curled into a C is perfectly cooked. Shrimp curled into a tight O has gone too far. It only takes about 2 minutes per side over medium heat, so stay close to the pan.
Can I substitute the shrimp for a different protein?
Absolutely. Scallops, chicken, steak, crab, or lobster all work beautifully in this sauce. Sear your chosen protein separately first and fold it in at the end the same way you would the shrimp.
Marry Me Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the gluten-free penne 1 to 2 minutes less than package directions for al dente. Drain and set aside.
- Toss the shrimp in a medium bowl 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. Cook the shrimp in a single layer for about 2 minutes per side until pink, opaque, and C-shaped. Remove and set aside.
- In the same skillet, melt the butter over medium-low heat. Add garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Stir and cook for 2 minutes until fragrant.
- Sprinkle in the flour and stir well to coat. Cook for 30 seconds to remove the raw flour taste.
- Pour in the vegetable broth and heavy cream while stirring. Add the spinach. Cook over medium heat, stirring regularly, for about 5 minutes until the sauce thickens and spinach wilts. Add a splash of broth if the sauce thickens too quickly.
- Stir in the grated parmesan until fully melted and the sauce is smooth and glossy.
- Gently fold in the drained pasta until every piece is coated in sauce. Carefully stir in the cooked shrimp.
- Garnish with fresh chopped basil and serve immediately.
