Marry Me Shrimp Pasta with Creamy Sun-Dried Tomato Sauce
By Mason Brooks
For a family dinner, Marry Me Shrimp Pasta pairs tender, seasoned shrimp and al dente gluten-free penne in a creamy sun-dried tomato sauce with Parmesan and spinach. Pink, opaque C-shaped shrimp and a rich tomato finish give every bowl a clear homemade character.
The shrimp are coated with smoked paprika, Italian seasoning, salt, and pepper, then cooked in sun-dried tomato oil before being set aside. In the same skillet, butter carries minced garlic, onion, diced sun-dried tomatoes, tomato paste, and dried seasonings. Gluten-free flour forms the thickening base, while vegetable broth, heavy cream, spinach, and Parmesan build the finished sauce and help it cling to the penne.
Keep the skillet at medium-low for the aromatics, then stir as the flour, broth, cream, and spinach cook; the sauce should visibly thicken as the spinach starts to wilt. Parmesan melts in after that, leaving a creamy coating rather than a thin pool. Watch the shrimp closely: pink, opaque, C-shaped shrimp are on track, while an O-shape signals that they stayed in the pan too long.
Serve the pasta straight from the skillet with chopped fresh basil. It makes six bowls, giving a household dinner plenty of portions without another main dish. Leftovers can be warmed in a large, deep-sided skillet over medium-low heat, while the recipe notes that freezing is not recommended because of the cream.
Why you'll love this recipe
- Feeds six bowls, so it suits a family dinner without separate mains, while shrimp, spinach, pasta, and sauce all arrive together.
- The 5-minute prep and 30-minute cook time fit a weeknight plan, especially because the pasta cooks while the shrimp is prepared.
- Seasoned extra-large shrimp please seafood fans because smoked paprika, Italian seasoning, and sun-dried tomato oil give them a distinct savory coating.
- Cream, Parmesan, tomato paste, and sun-dried tomatoes make a substantial sauce that helps a simple bowl of penne feel like dinner.
- Gluten-free penne makes the stated recipe useful for households keeping gluten-free pasta on hand, with spinach adding color throughout the sauce.
- Leftovers remain practical because they can be warmed gently in a deep skillet rather than requiring a completely separate meal.
Ingredients
- •1 lb extra-large shrimp (peeled and deveined)
- •0.5 tbsp smoked paprika
- •0.75 tbsp Italian seasoning
- •0.25 tsp black pepper
- •0.75 tsp salt
- •1.5 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
- •2.5 tbsp Cento tomato paste
- •0.5 cup Cento sun-dried tomatoes (diced)
- •1 tbsp Italian seasoning
- •0.33 tsp sweet smoked paprika
- •0.5 tsp salt
- •0.75 tsp dried basil
- •2 tbsp gluten-free 1:1 flour
- •2 cups spinach (diced)
- •2 tbsp butter
- •2 tbsp onion (minced)
- •2 tbsp garlic (minced)
- •2 cups vegetable broth
- •1 cup heavy cream
- •1 cup Parmesan cheese
- •fresh basil (chopped, for garnish)
- •12 oz gluten-free penne
Instructions
- 1
Boil the pasta according to the package directions for al dente while you cook the shrimp.
- 2
Toss the shrimp with the smoked paprika, Italian seasoning, salt, and black pepper in a medium bowl until evenly coated.
- 3
Heat the sun-dried tomato oil in a large skillet over medium heat.
- 4
Cook the shrimp for 2 minutes on both sides until pink, opaque, and C-shaped.
- 5
Set the cooked shrimp aside to cool.
- 6
Melt the butter in the same pan over medium-low heat.
- 7
Add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil, and cook for about 2 minutes until fragrant.
- 8
Add the gluten-free flour to the aromatics and stir well.
- 9
Add the vegetable broth, heavy cream, and spinach.
- 10
Stir and cook until the sauce thickens and the spinach starts to wilt, about 5 minutes.
- 11
Add the Parmesan cheese and stir until melted.
- 12
Carefully mix the pasta into the sauce.
- 13
Add the shrimp and gently stir again.
- 14
Garnish with fresh basil and serve.
FAQ
Nutrition (per serving)
Calories
321
Protein
19g
Fat
24g
Carbs
9g
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