Marry Me Shrimp Pasta

I adore this Marry Me Shrimp Pasta—a creamy, sun-dried tomato sauce envelops gluten-free penne and tender, perfectly seasoned shrimp in a one-pan, soul-satisfying dish that’s easy to pull together and meant to impress.

Why I’ll Love This Recipe

I’m hooked on this recipe for a few key reasons:

• Simple, everyday ingredients—no exotic items, just pantry staples

• One-pan preparation makes cleanup a breeze

• Lusciously creamy sauce thanks to heavy cream, parmesan, and sun-dried tomatoes

• Perfect for sharing—it serves about 6, ideal for families or a cozy gathering

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Shrimp

• Extra-large shrimp (peeled, deveined)

• Smoked paprika

• Italian seasoning

• Salt and black pepper

• Sun-dried tomato oil

For The Sauce

• Tomato paste and diced sun-dried tomatoes

• Butter (to make a roux with gluten-free flour)

• Gluten-free flour

• Minced onion and garlic

• Vegetable broth

• Heavy cream

• Diced spinach

• Parmesan cheese

• Fresh basil (for garnish)

And

• Gluten-free penne pasta

Directions

1. Bring a large pot of water to a boil and cook pasta until al dente; drain and set aside.

2. Toss shrimp with smoked paprika, Italian seasoning, salt, and pepper.

3. In a large skillet over medium heat, heat sun-dried tomato oil. Sear shrimp for about 2 minutes per side until opaque and C-shaped; remove and set aside.

4. In the same pan, melt butter and cook onions, garlic, sun-dried tomatoes, tomato paste, and seasonings until fragrant.

5. Stir in gluten-free flour to make a roux, then whisk in vegetable broth, heavy cream, and spinach. Cook until sauce thickens and spinach wilts.

6. Stir in parmesan until the sauce becomes creamy.

7. Add pasta and gently fold in the shrimp. Garnish with chopped fresh basil.

Servings And Timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

Variations

I sometimes mix it up by:

• Swapping shrimp for prawns, scallops, lobster, or crab

• Going dairy-free with plant-based butter and cream

• Substituting seafood or fish stock for vegetable broth for a deeper flavor

• Using any short, textured pasta if penne isn’t on hand

• Adding red pepper flakes when I want a spicy kick

Storage / Reheating

• Refrigerate: I store leftovers in an airtight container for up to 3 days

• Reheat: I warm it gently in a skillet over medium-low heat, stirring occasionally until heated through

FAQs

1. How Do I Know When Shrimp Are Perfectly Cooked?

I look for a C-shape—that means they’re just right. If they curl into an O-shape, they’re overcooked and rubbery.

2. Can I Use Dairy-Free Ingredients Instead?

Absolutely. I like using plant-based butter and cream, and gluten-free flour and pasta hold up well, too.

3. Can I Use Regular Pasta Instead Of Gluten-Free?

Yes, if I don’t need to make it gluten-free, regular penne or any other pasta works great.

4. How Do I Prevent Mushy Pasta In The Sauce?

I undercook the pasta by a minute or two since it continues cooking in the sauce. I also stir gently to keep the texture intact.

5. Can I Make The Sauce Ahead Of Time?

I can make the sauce ahead and store it separately from the pasta and shrimp. I reheat it gently before combining everything to keep the flavors and textures perfect.

Conclusion

I genuinely love this recipe—it’s creamy, comforting, seafood-forward, and surprisingly easy to make. Whether I’m feeding guests or enjoying a quiet night in, the combination of tender shrimp, creamy sauce, and hearty pasta always satisfies.