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Marry Me Shrimp Pasta
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Marry Me Shrimp Pasta

This irresistible Marry Me Shrimp Pasta features tender, seasoned shrimp and gluten-free penne tossed in a rich, creamy sun-dried tomato sauce. Infused with Italian herbs, parmesan, and wilted spinach, it’s a luxurious dish perfect for romantic dinners or cozy family meals. One bite, and it just might seal the deal!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 321kcal

Ingredients

For the Shrimp:

  • 1 pound extra large shrimp peeled and deveined
  • ½ tablespoon smoked paprika
  • ¾ tablespoon Italian seasoning
  • ¼ teaspoon black pepper
  • ¾ teaspoon salt
  • 1½ tablespoons sun-dried tomato oil from jar

For the Sauce:

  • 2½ tablespoons tomato paste Cento recommended
  • ½ cup sun-dried tomatoes diced (Cento recommended)
  • 1 tablespoon Italian seasoning
  • ⅓ teaspoon sweet smoked paprika
  • ½ teaspoon salt
  • ¾ 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 grated parmesan cheese
  • Fresh basil chopped (for garnish)

For the Pasta:

  • 12 oz gluten-free penne

Instructions

  • Cook the Pasta: Prepare penne according to package instructions until al dente. Drain and set aside.
  • Season the Shrimp: Toss shrimp with smoked paprika, Italian seasoning, black pepper, and salt until well coated.
  • Cook the Shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Sear shrimp for 2 minutes per side until pink and opaque. Remove from skillet and set aside.
  • Make the Sauce Base: In the same skillet, melt butter over medium-low heat. Add garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Sauté for 2 minutes until fragrant.
  • Build the Sauce: Stir in the gluten-free flour. Gradually whisk in vegetable broth and heavy cream, then stir in spinach. Simmer for about 5 minutes, until thickened and spinach is wilted.
  • Finish the Sauce: Add parmesan and stir until melted and smooth.
  • Combine: Add the cooked pasta to the skillet and toss to coat in the sauce. Return shrimp to the pan and stir to combine.
  • Serve: Garnish with fresh chopped basil and serve immediately.
  • Notes
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Not recommended for freezing due to the cream-based sauce.
  • Shrimp is cooked when it's C-shaped; O-shaped means it's overdone.
  • Can be substituted with chicken, steak, scallops, crab, or lobster—simply cook separately and add at the end.