Marry Me Shrimp Pasta Recipe
Introduction
Marry Me Shrimp Pasta is a creamy, flavorful dish that’s perfect for a special weeknight dinner or impressing guests. Tender shrimp mingle with sun-dried tomatoes, spinach, and a rich parmesan cream sauce served over gluten-free penne. It’s easy to prepare yet feels indulgently delicious.
Ingredients
- 1 pound extra large shrimp (peeled and deveined)
- 1/2 tablespoon smoked paprika
- 3/4 tablespoon Italian seasoning
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 tablespoons sun-dried tomato oil (from the sun-dried tomato jar)
- 2 1/2 tablespoons Cento tomato paste
- 1/2 cup Cento sun-dried tomatoes (diced)
- 1 tablespoon Italian seasoning
- 1/3 teaspoon sweet smoked paprika
- 1/2 teaspoon salt
- 3/4 teaspoon dried basil
- 2 tablespoons gluten free 1:1 flour
- 2 cups diced spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil (chopped, for garnish)
- 12 ounces gluten free penne
Instructions
- Step 1: Boil the pasta according to the package directions for al dente while you cook the shrimp.
- Step 2: In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Step 3: Heat the sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for two minutes on each side until pink, opaque, and C-shaped. Avoid overcooking them until they curl into an O shape. Set cooked shrimp aside to cool.
- Step 4: In the same pan, melt the butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about two minutes until fragrant.
- Step 5: Stir in the gluten free flour and mix well into the aromatic ingredients.
- Step 6: Gradually add vegetable broth, heavy cream, and diced spinach. Stir and cook for about 5 minutes until the sauce thickens and the spinach begins to wilt.
- Step 7: Add parmesan cheese and stir until melted and fully incorporated into the sauce.
- Step 8: Mix the cooked pasta carefully into the sauce. Add the shrimp and gently stir to combine.
- Step 9: Garnish with chopped fresh basil and serve immediately. Enjoy your Marry Me Shrimp Pasta!
Tips & Variations
- For a kick of heat, add a pinch of red pepper flakes when cooking the sauce.
- Substitute spinach with kale or arugula for a different leafy green flavor.
- Use regular pasta if gluten isn’t a concern, cooking it just as al dente.
- Freshly grated parmesan adds the best flavor compared to pre-grated cheese.
- To make it dairy-free, try coconut cream and a vegan parmesan alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of vegetable broth or cream if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before seasoning and cooking to ensure they sear properly without steaming.
What can I substitute for sun-dried tomato oil?
If you don’t have sun-dried tomato oil, use olive oil and add extra diced sun-dried tomatoes for flavor. The oil adds a subtle tomato richness but is not essential.
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Marry Me Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Marry Me Shrimp Pasta is a flavorful, creamy dish featuring succulent extra-large shrimp sautéed in sun-dried tomato oil, tossed with gluten-free penne pasta, and enveloped in a rich sun-dried tomato and parmesan cream sauce, garnished with fresh basil for a deliciously romantic and comforting meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound 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 sun-dried tomato jar)
Sauce
- 2 1/2 tbsp Cento tomato paste
- 1/2 cup Cento sun-dried tomatoes, diced
- 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 tbsp butter
- 2 tbsp minced onion
- 2 tbsp minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- 2 cups diced spinach
Pasta and Garnish
- 12 oz gluten free penne
- Fresh basil, chopped for garnish
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the gluten-free penne pasta according to package directions until al dente. Drain and set aside.
- Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Cook the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about two minutes per side, or until they turn pink, opaque, and form a C-shape. Avoid overcooking, as O-shaped shrimp indicate overdone.
- Set Shrimp Aside: Remove the cooked shrimp from the skillet and set aside to cool slightly.
- Sauté Aromatics and Sun-Dried Tomatoes: In the same skillet, melt the butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook this mixture for approximately two minutes or until fragrant.
- Make the Sauce: Stir in the gluten-free flour to the aromatic mixture and mix well to form a roux. Gradually add the vegetable broth, heavy cream, and diced spinach, stirring continuously as the sauce thickens and the spinach wilts — about five minutes.
- Finish the Sauce: Add the parmesan cheese to the sauce and stir until fully melted and incorporated.
- Combine Pasta and Shrimp: Carefully fold the cooked gluten-free penne into the sauce, then gently stir in the cooked shrimp to combine everything evenly.
- Garnish and Serve: Sprinkle freshly chopped basil on top for garnish. Serve immediately and enjoy your rich, creamy Marry Me Shrimp Pasta!
Notes
- Be careful not to overcook the shrimp; they should be pink and C-shaped for best texture.
- Use gluten-free pasta and flour to keep the dish gluten-free.
- Sun-dried tomato oil adds intense flavor; if not available, substitute with olive oil but expect a milder taste.
- If you prefer a thicker sauce, let it simmer a minute longer before adding the cheese.
- Fresh spinach can be substituted with kale for a different texture and flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Shrimp pasta, creamy pasta, gluten free pasta, sun-dried tomato sauce, Italian shrimp pasta, easy dinner
