Marry Me Shrimp Pasta

Alright, this Marry Me Shrimp Pasta? It’s rich, creamy, and packed with bold, dreamy flavor in every bite. Think tender shrimp, sun-dried tomatoes, garlic, and a silky sauce wrapped around twirls of pasta.

I made it one night when I wanted something quick but wow-worthy. Cooked the shrimp in butter, added cream, Parmesan, and a splash of broth—then tossed it all with pasta. It came out so good, we didn’t talk until our plates were clean.

It’s the kind of dinner that feels fancy, but it’s honestly super easy. Just one pan, a few fresh ingredients, and about 30 minutes. If you’re cooking to impress—or just want something extra special—this dish delivers.

Let’s get cooking. You’re gonna fall in love with every bite.

Why You’ll Love This Recipe

• Balanced Flavor: The tang of sun-dried tomatoes and brightness of fresh basil lift the richness of heavy cream and Parmesan, creating a sauce that’s full-bodied yet never heavy.
• Generous Protein: Using extra-large shrimp ensures each serving is packed with lean, flavorful protein, making the dish more filling and nutritious.
• Naturally Gluten-Free: By using gluten-free penne and a 1:1 gluten-free flour blend, the recipe fits gluten-free diets with no sacrifice in taste or texture.
• Customizable for Every Cook: Flexible ingredient swaps and tips make this dish accessible for different dietary needs or pantry situations.
• Quick but Impressive: The step-by-step process brings out layers of flavor in under an hour, yet the final result feels special—perfect for date nights, family dinners, or casual entertaining.

What You Need to Know Before You Start

Prep and Cook Time:

• Prep Time: About 20 minutes—includes peeling and deveining shrimp, slicing sun-dried tomatoes, chopping spinach, and mincing garlic and onion.
• Cook Time: About 20 minutes, with multitasking: boil pasta while you make the sauce and cook the shrimp.
• Total Time: Roughly 40 minutes from start to finish.

Serving Size:
This recipe yields four full portions, each offering a hearty amount of pasta, sauce, and shrimp. You can double it for a crowd or halve it for a smaller meal.

Difficulty Level:

• Beginner-Friendly: Straightforward steps, common tools, and clear instructions.
• Experienced Cooks: There’s room to add personal touches or substitutions, and opportunities to fine-tune the sauce texture and seasoning to your taste.

Required Kitchen Tools

• Large Skillet or Sauté Pan:
  Essential for creating the sauce and sautéing the shrimp. A wide, deep pan allows you to toss the pasta with sauce without spilling.
• Medium Saucepan or Pasta Pot:
  Needed to cook the penne. Make sure it’s large enough to give the pasta room to move—this prevents sticking.
• Slotted Spoon or Tongs:
  Useful for turning shrimp as they cook and for mixing pasta into the sauce.
• Fine Mesh Strainer or Colander:
  For draining the cooked pasta.
• Measuring Cups & Spoons:
  Accuracy ensures a balanced, flavorful sauce—especially for strong ingredients like sun-dried tomatoes and Parmesan.
• Sharp Knife & Cutting Board:
  For prepping shrimp, mincing garlic and onions, and slicing the sun-dried tomatoes.
• Microplane Grater (Optional):
  For freshly grating Parmesan—this melts better than pre-grated varieties.
• Wooden Spoon or Heatproof Spatula:
  For stirring the sauce and sautéing aromatics without scratching your pan.

Ingredient List for Marry Me Shrimp Pasta

Every ingredient serves a purpose—here’s a look at why each is included and how it shapes the final dish.

• Shrimp:
  • 1 pound extra-large shrimp, peeled and deveined
    Shrimp are the star, providing sweetness and tenderness. Large shrimp maintain their juiciness when sautéed and offer more “bite” in the finished dish. Buy frozen, wild-caught if possible, for best flavor.
• For Seasoning Shrimp:
  • ½ tablespoon smoked paprika (adds warmth and subtle smokiness)
  • ¾ tablespoon Italian seasoning (brings a mix of herbs like oregano, basil, and thyme for depth)
  • ¼ teaspoon black pepper (mild heat)
  • ¾ teaspoon salt (enhances shrimp flavor)
• Cooking Fat:
  • 1½ tablespoons sun-dried tomato oil (the oil from the jar of sun-dried tomatoes is full of concentrated tomato flavor; don’t skip this—if needed, add a bit of olive oil)
• For the Sauce:
  • 2½ tablespoons tomato paste (concentrated tomato flavor, gives sauce color and umami)
  • ½ cup sun-dried tomatoes, drained and sliced thin (intense, sweet-tart bursts in each bite)
  • 1 teaspoon dried basil (extra herbal note to complement the tomato)
  • 1 tablespoon gluten-free 1:1 flour blend (helps thicken the sauce without altering taste; use regular flour if not gluten-free)
  • 2 cups baby spinach, chopped (adds color, nutrition, and mild flavor—stirs in at the end so it just wilts)
  • 2 tablespoons butter (for sautéing and sauce richness)
  • 1 medium onion, finely diced (creates a base of sweetness and depth)
  • 5 cloves garlic, minced (essential for savory aroma)
  • 1½ cups vegetable broth (thins the sauce and provides savory background; can use chicken broth if preferred)
  • 1 cup heavy cream (makes the sauce velvety and rich)
  • 1 cup grated Parmesan cheese, plus extra for garnish (salty, nutty finish; freshly grated melts and blends best)
  • ¼ cup fresh basil, chopped (for garnish) (brings bright, fresh flavor at the end)
• Pasta:
  • 12 ounces gluten-free penne pasta (hearty shape to catch the sauce—can substitute regular penne or any short pasta you like)

Ingredient Notes

• Shrimp:
  Always dry your shrimp with a paper towel before seasoning. This helps them sear instead of steam.
• Sun-Dried Tomato Oil:
  Using this oil is a chef’s trick—it infuses the whole dish with extra flavor and color.
• Flour:
  Gluten-free 1:1 blends (with xanthan gum) work perfectly to thicken creamy sauces. If you’re not gluten-free, all-purpose flour is fine.
• Broth:
  Vegetable broth keeps the recipe pescatarian. If using chicken broth, choose a low-sodium version to control the salt level.
• Spinach:
  Baby spinach wilts quickly and doesn’t overpower the sauce.
• Parmesan:
  Grate your own for best melt and flavor. Pre-grated cheese often has anti-caking agents that can make the sauce grainy.

Variations for Marry Me Shrimp Pasta

• Spicy Kick:
  Add a pinch of red pepper flakes when you sauté the garlic for subtle heat, or serve with chili oil on the side.
• Other Proteins:
  Swap in cooked chicken breast or seared scallops for a different but equally satisfying meal.
• Non-Dairy Version:
  Use full-fat coconut milk instead of cream, and a vegan Parmesan substitute. The sauce will be slightly sweeter and more aromatic.
• Extra Veggies:
  Stir in halved cherry tomatoes or sliced zucchini with the spinach for more color and nutrition.
• Swap Pasta:
  Fusilli, rigatoni, or even gluten-free spaghetti can be used—just adjust cook time as needed.

How to Make Marry Me Shrimp Pasta

Follow these steps for a creamy, flavor-packed shrimp pasta:

1. Prepare the Ingredients

• Thaw and Dry Shrimp:
  If using frozen shrimp, thaw them overnight in the refrigerator or quickly under cold running water. Pat dry very well with paper towels. Dry shrimp brown and cook evenly.
• Slice and Chop:
  Slice sun-dried tomatoes thinly. Chop baby spinach into bite-sized pieces. Dice the onion and mince the garlic. Measure all remaining ingredients before you start cooking.

2. Season and Sear the Shrimp

• Season:
  Place the dry shrimp in a bowl. Sprinkle with smoked paprika, Italian seasoning, black pepper, and salt. Toss to coat every shrimp evenly with the seasoning.
• Sear:
  Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium-high heat. Once shimmering, add shrimp in a single layer (work in batches if needed). Sear for 1-2 minutes per side—shrimp are done when they’re pink, opaque, and slightly curled.
  Tip: Do not overcook; remove shrimp immediately once they’re just done.
  Transfer seared shrimp to a plate and set aside.

3. Cook the Pasta

• Boil Water:
  While the shrimp are cooking, fill a medium saucepan with water. Add a generous pinch of salt and bring to a boil.
• Cook Pasta:
  Add gluten-free penne and cook according to package directions until just al dente (firm to the bite). Stir occasionally to prevent sticking. Reserve ½ cup of pasta water, then drain the pasta and set aside.

4. Build the Creamy Sauce

• Sauté Aromatics:
  In the same skillet used for shrimp, lower the heat to medium. Add remaining sun-dried tomato oil plus 2 tablespoons butter. When melted, add diced onion. Sauté for 2-3 minutes until soft and translucent. Add minced garlic and sauté 1 minute more until fragrant.
• Add Tomato Base:
  Stir in tomato paste and sliced sun-dried tomatoes. Sauté for 1-2 minutes to deepen flavor and caramelize the tomato paste slightly.
• Add Herbs and Flour:
  Sprinkle in dried basil and gluten-free flour. Stir and cook for 1 minute. This helps the flour lose its raw taste and prepares it to thicken the sauce.
• Deglaze and Simmer:
  Gradually pour in vegetable broth, stirring constantly to dissolve the flour and pick up any browned bits from the pan (these bits add flavor). Bring to a gentle simmer.
• Add Cream:
  Lower the heat and slowly add heavy cream, stirring until fully blended. Simmer gently for 2-3 minutes, letting the sauce thicken to a silky consistency.
• Stir in Parmesan:
  Add grated Parmesan cheese in handfuls, stirring after each addition to ensure it melts smoothly. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired texture.

5. Bring It All Together

• Add Pasta and Spinach:
  Add cooked penne and chopped spinach to the sauce. Toss gently so every piece is coated, and cook for 1-2 minutes until spinach just wilts.
• Return Shrimp to Pan:
  Add the seared shrimp and any juices collected on the plate. Toss again to mix and warm the shrimp through—about 1 minute.
• Taste and Adjust:
  Taste the pasta and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.

Serving and Decoration

• Plating:
  Spoon pasta onto plates or into shallow bowls, making sure to distribute the shrimp and spinach evenly.
• Garnish:
  Sprinkle with extra grated Parmesan and a generous handful of chopped fresh basil. For a subtle kick, add a pinch of freshly cracked black pepper or red pepper flakes on top.
• Optional Touches:
  For added color and flavor, serve with a lemon wedge or drizzle a few drops of the sun-dried tomato oil over the top.

How to Serve Marry Me Shrimp Pasta

• As a Main Dish:
  Serve hot, straight from the pan. This pasta is rich and satisfying on its own.
• With Sides:
  Pair with a crisp green salad (arugula, mixed greens, or Caesar). Garlic bread or gluten-free rolls also work well for soaking up any extra sauce.
• For Entertaining:
  Serve family-style in a large, shallow serving dish, garnished with extra fresh basil and Parmesan for a beautiful presentation.

Storing Marry Me Shrimp Pasta

• Refrigerator:
  Store leftovers in an airtight container. Refrigerate for up to 2 days. Because shrimp can become tough when reheated, warm gently over low heat on the stovetop, adding a splash of broth or milk to loosen the sauce.
• Freezing:
  Not recommended. Cream-based sauces can separate, and shrimp often become rubbery after freezing and reheating.

Tips and Tricks for Success

• Don’t Overcook Shrimp:
  Remove shrimp as soon as they turn pink and opaque to keep them juicy.
• Reserve Pasta Water:
  Starchy pasta water helps bring the sauce together and keeps it from becoming too thick.
• Use Freshly Grated Parmesan:
  It melts better and avoids a grainy sauce.
• Prep Ingredients Ahead:
  Have everything chopped and measured before cooking for a smoother process.
• Taste as You Go:
  Adjust salt, pepper, and cheese to fit your personal taste.

Nutrition

Nutrient	Per Serving (1/4 recipe)
Calories	575
Protein	35g
Carbohydrates	51g
Fiber	4g
Total Fat	23g
Saturated Fat	11g
Cholesterol	220mg
Sodium	1100mg
Sugar	7g
Calcium	370mg
Iron	4mg

Values are estimates and will vary depending on the brand of ingredients and pasta used.

Marry Me Shrimp Pasta FAQs

Can I use frozen shrimp?
Yes—thaw completely and pat dry before seasoning for the best texture.

What can I substitute for heavy cream?
Use half-and-half for a lighter sauce or unsweetened coconut cream for a dairy-free option.

Can I use regular pasta?
Absolutely—regular penne, rigatoni, or fusilli work well.

How do I keep the sauce from separating?
Simmer gently and avoid overheating after adding cream and cheese. Stir frequently.

Is this recipe spicy?
It is mild. For heat, add red pepper flakes when cooking the garlic.

Conclusion

Marry Me Shrimp Pasta is a rich, creamy, and flavorful pasta dish that combines tender shrimp, savory sun-dried tomatoes, and a Parmesan cream sauce for a meal that feels restaurant-quality but is simple to make at home. It’s flexible, naturally gluten-free, and sure to become a favorite for weeknights and special dinners alike. Enjoy every bite—and feel free to make it your own with the tips and variations above.