Marry Me Shrimp Pasta
This irresistible Marry Me Shrimp Pasta features tender shrimp tossed with gluten-free penne in a rich, creamy sun-dried tomato and spinach sauce. Infused with Italian herbs, garlic, and parmesan, it’s the ultimate comfort dish for a romantic date night or a cozy family dinner. Elegant, flavorful, and easy to prepare—it might just earn you a proposal!
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
- Boil the gluten-free penne according to package directions until al dente. Drain and set aside.
Season the Shrimp
- In a mixing bowl, toss the shrimp with smoked paprika, Italian seasoning, black pepper, and salt until evenly coated.
Cook the Shrimp
- Heat the sun-dried tomato oil in a large skillet over medium heat. Add shrimp and cook for about 2 minutes per side, until pink and C-shaped. Do not overcook. Remove shrimp and set aside.
Make the Sauce Base
- In the same skillet, melt butter over medium-low heat. Add garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Sauté for about 2 minutes until fragrant.
Build the Sauce
- Stir in the gluten-free flour and mix well. Gradually add vegetable broth and heavy cream, stirring constantly. Add diced spinach and cook for about 5 minutes until the sauce thickens and the spinach wilts.
Finish the Sauce
- Stir in grated parmesan cheese until melted and smooth.
Combine
- Add the drained pasta to the skillet and gently toss to coat in the sauce. Return the cooked shrimp to the pan and stir to combine everything evenly.
Serve
- Garnish with freshly 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 perfectly cooked when C-shaped; if O-shaped, it's overcooked.
You can substitute shrimp with chicken, steak, scallops, crab, or lobster—just sear and add at the end.