The scent of garlic and simmering shrimp wafts through the kitchen, promising a dish that feels both luxurious and comforting. Marry Me Shrimp Pasta is a delightful blend of flavors, taking just about 30 minutes to prepare, and it’s guaranteed to impress anyone you share it with. The combination of sun-dried tomatoes, heavy cream, and parmesan creates a rich, creamy sauce that clings perfectly to the pasta.
This recipe is perfect for a romantic dinner or a special occasion like anniversaries or birthdays. It’s quick enough for a weeknight meal but impressive enough for guests. You can make the sauce ahead of time and store it in the fridge for up to three days.
Why You’ll Love This Recipe
- The creamy sauce is rich and full of flavor.
- Extra-large shrimp bring a succulent texture that is hard to resist.
- Gluten-free penne ensures everyone can enjoy it.
- The dish comes together in just 30 minutes for a quick prep.
What You’ll Need
Here’s everything you need to make this delectable dish:
For the Shrimp
- 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)
For the 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
For the Pasta
- 12 oz gluten-free penne
Make sure sun-dried tomatoes are diced for easier blending into the sauce.
Substitutions & Swaps
- Substitute chicken for shrimp if desired.
- Use dairy-free cream for a vegan option.
- Swap vegetable broth for chicken broth.
- Fresh spinach can replace frozen spinach.
How to Make It
Prepare this dish in simple steps for a delicious, rich meal.
1. Season the Shrimp
In a bowl, combine shrimp with smoked paprika, Italian seasoning, black pepper, and salt. Toss to coat evenly.
2. Sauté the Shrimp
In a large skillet, heat sun-dried tomato oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
3. Prepare the Sauce
In the same skillet, melt butter over medium heat. Add minced onion and garlic, sautéing for 2 minutes until fragrant.
4. Combine Ingredients
Stir in tomato paste, diced sun-dried tomatoes, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for another 2-3 minutes.
5. Thicken the Sauce
Sprinkle gluten-free flour over the mixture, stirring well to combine. Gradually add vegetable broth, whisking until smooth.
6. Add Cream and Spinach
Pour in heavy cream and bring the mixture to a gentle simmer. Add diced spinach and stir until wilted, about 2 minutes.
7. Finish the Sauce
Mix in parmesan cheese until melted and the sauce is creamy. Return the shrimp to the skillet, allowing them to heat through.
8. Cook the Pasta
While the sauce simmers, cook gluten-free penne according to package instructions. Drain and add to the sauce, tossing to coat well.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, the cream and pasta don’t freeze well.
Reheat: microwave on medium for 2-3 minutes or until heated through.
Tips for Best Results
- Don’t overcook the shrimp for optimum tenderness.
- Ensure the sauce simmers gently to avoid curdling the cream.
- Toss the pasta in the sauce immediately for best flavor absorption.
Serving Suggestions
- Pair with a fresh side salad for a balanced meal.
- Serve with garlic bread for extra indulgence.
- Enjoy with a glass of white wine for a complete dining experience.
Leave a Comment