Description

Marry Me Shrimp Pasta is a rich and creamy gluten-free pasta dish featuring tender extra-large shrimp sautéed in sun-dried tomato oil and tossed in a flavorful sauce made with garlic, onions, sun-dried tomatoes, tomato paste, and a blend of Italian herbs. Finished with fresh spinach, parmesan cheese, and fresh basil garnish, this dish balances robust flavors and creamy textures, perfect for a comforting yet elegant 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 cups diced spinach
2 tbsp butter
2 tbsp minced onion
2 tbsp minced garlic
2 cups vegetable broth
1 cup heavy cream
1 cup parmesan cheese

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 boil and cook the gluten free penne pasta according to the package instructions 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 sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes on each side, until they turn pink, opaque, and curl into a C-shape (avoid overcooking to prevent O-shapes). Remove shrimp from skillet and set aside to cool.
Sauté Aromatics and Sun-Dried Tomatoes: In the same skillet, melt 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 2 minutes until fragrant and well combined.
Prepare the Sauce: Sprinkle the gluten free flour over the mixture and stir well to combine. Slowly pour in the vegetable broth and heavy cream while stirring continuously. Add diced spinach and cook for about 5 minutes until the sauce thickens and the spinach wilts.
Add Cheese and Combine: Stir in the parmesan cheese until fully melted and the sauce is creamy and smooth.
Mix Pasta and Shrimp: Carefully add the cooked penne to the sauce and toss gently to coat. Fold in the cooked shrimp and stir until evenly distributed.
Garnish and Serve: Plate the pasta and garnish with freshly chopped basil. Serve immediately and enjoy your creamy Marry Me Shrimp Pasta.

Notes

Do not overcook the shrimp to avoid a tough texture; shrimp should curl into a C-shape when done.
Use gluten free penne and gluten free flour to keep the dish gluten free.
Sun-dried tomato oil adds depth of flavor; if unavailable, use olive oil but the flavor will be milder.
Heavy cream can be substituted with a lighter cream for reduced fat, but the sauce may be less rich.
Leftovers can be stored in an airtight container refrigerated for up to 2 days; reheat gently to avoid overcooking shrimp.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Italian-American

Keywords: Shrimp Pasta, Gluten Free Pasta, Creamy Shrimp Sauce, Sun-Dried Tomato Pasta, Italian Seafood Pasta