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Marry Me Shrimp Pasta in a white bowl with creamy sun-dried tomato sauce pink shrimp penne pasta and fresh basil garnish

Marry Me Shrimp Pasta

A rich and creamy sun-dried tomato parmesan sauce loaded with tender seasoned shrimp and al dente penne pasta. A seafood twist on the viral Marry Me Chicken Pasta that is gluten-free friendly and ready in 35 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 321
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb extra large shrimp peeled and deveined
  • 0.5 tbsp smoked paprika for shrimp seasoning
  • 0.75 tbsp Italian seasoning for shrimp seasoning
  • 0.25 tsp black pepper for shrimp seasoning
  • 0.75 tsp salt for shrimp seasoning
  • 1.5 tbsp sun-dried tomato oil from the sun-dried tomato jar
  • 2 tbsp butter
  • 2 tbsp minced onion
  • 2 tbsp minced garlic fresh preferred
  • 0.5 cup sun-dried tomatoes diced
  • 2.5 tbsp tomato paste
  • 1 tbsp Italian seasoning for sauce
  • 0.33 tsp sweet smoked paprika for sauce
  • 0.5 tsp salt for sauce
  • 0.75 tsp dried basil
  • 2 tbsp gluten-free 1:1 flour
  • 2 cup vegetable broth
  • 1 cup heavy cream
  • 2 cup spinach roughly chopped
  • 1 cup parmesan cheese freshly grated preferred
  • fresh basil chopped, for garnish
  • 12 oz gluten-free penne pasta cooked 1 to 2 minutes less than package directions for al dente

Equipment

  • Large pot
  • Large skillet
  • Measuring cups and spoons
  • Mixing bowls
  • Strainer
  • Meat thermometer

Method
 

  1. 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.
  2. Toss the shrimp in a medium bowl with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
  3. 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.
  4. 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.
  5. Sprinkle in the flour and stir well to coat. Cook for 30 seconds to remove the raw flour taste.
  6. 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.
  7. Stir in the grated parmesan until fully melted and the sauce is smooth and glossy.
  8. Gently fold in the drained pasta until every piece is coated in sauce. Carefully stir in the cooked shrimp.
  9. Garnish with fresh chopped basil and serve immediately.

Notes

Shrimp is perfectly cooked when C-shaped. O-shaped means overcooked. Cook pasta 1 to 2 minutes less than package directions as it finishes in the sauce. Do not freeze due to cream-based sauce. Reheat in a skillet over medium-low heat with a splash of broth or cream. Protein substitutions: chicken, steak, scallops, crab, or lobster all work well. For richer seafood flavor substitute vegetable broth with seafood or fish stock. Add red pepper flakes for a spicy version.