You know those recipes that just feel like home? The ones that make your kitchen smell amazing, fill your heart with warmth, and somehow transport you back to a time when life was just a little simpler? This Marry Me Shrimp Pasta is exactly that kind of dish.
Maybe it’s the rich, creamy sauce wrapping around each bite like a cozy hug, or the way the sun-dried tomatoes add a little tangy-sweet magic that reminds me of the way my mom used to sneak in “secret ingredients” to make everything taste better. Or maybe it’s just the shrimp, juicy, buttery, and so perfectly seasoned that you’ll find yourself sneaking a few straight from the pan (no judgment here).
Either way, trust me, you’re going to fall in love with this pasta: one bite and you’ll see why people say this pasta could inspire marriage proposals (or at least a request for seconds!). It’s luscious, it’s flavorful, and it’s got that just one more bite kind of energy that makes it downright irresistible. The best part? It all comes together in about 30 minutes, which means you get all the fancy, restaurant-quality vibes without the effort.
I don’t know why I’m actually speaking so highly of it, but for me, and surely, for you as well, It’s the kind of dish that makes you close your eyes and savor every bite. Honestly, this one’s a game-changer. It’s simple enough for any night of the week, yet fancy enough to impress on special occasions. Grab your apron, pour yourself a glass of something tasty, and let’s get cooking, I promise, you’re going to love this!
Table of contents
Why You’ll Love This Recipe
✔ Incredible Flavor – A creamy, rich sauce with sun-dried tomatoes, parmesan, and just the right amount of spice.
✔ Perfectly Cooked Shrimp – Learn the trick to juicy, tender shrimp every time.
✔ Easy, One-Pan Dish – Minimal cleanup with maximum flavor.
✔ Better than Takeout – A restaurant-quality meal at home in just 30 minutes.
Ingredients
For the Shrimp:
- Extra-large shrimp – Peeled and deveined for easy eating.
- Smoked paprika & Italian seasoning – Enhances flavor and color.
- Black pepper & salt – For perfectly seasoned shrimp.
- Sun-dried tomato oil – Adds a deep, rich taste straight from the jar.
For the Sauce:
- Tomato paste & sun-dried tomatoes – The signature bold, tangy flavor.
- Italian seasoning, paprika, dried basil, salt – The perfect spice blend.
- Gluten-free 1:1 flour – Helps thicken the sauce beautifully.
- Fresh spinach – Adds nutrients and color.
- Butter, onion, garlic – The classic aromatic trio.
- Vegetable broth & heavy cream – Creates a velvety, rich sauce.
- Parmesan cheese – Melts into the sauce for creamy perfection.
- Fresh basil – A finishing touch for freshness.
- Gluten-free penne – The ideal pasta for holding onto the creamy sauce.
(Full ingredient list with measurements is available in the recipe card below.)
How to Make Marry Me Shrimp Pasta
Step 1: Cook the Shrimp
- While cooking the pasta to al dente according to package instructions, prepare the shrimp.
- Toss the shrimp in smoked paprika, Italian seasoning, salt, and black pepper until fully coated.
- Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes per side until they turn pink and opaque. Shrimp should form a “C” shape – if they curl into an “O,” they’re overcooked.
- Remove the shrimp from the pan and set aside.
Step 2: Prepare the Sauce
- In the same skillet, melt the butter over medium-low heat.
- Add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
- Stir in the gluten-free flour to help thicken the sauce.
- Gradually pour in the vegetable broth, followed by the heavy cream and spinach. Cook for about 5 minutes, allowing the sauce to thicken and the spinach to soften.
- Stir in the parmesan cheese until fully melted and incorporated.
Step 3: Combine Everything
- Add the cooked pasta to the sauce and toss until well coated.
- Gently fold in the shrimp and mix everything together.
- Garnish with fresh basil and serve immediately.
What to Serve with Marry Me Shrimp Pasta
- Garlic Bread – Perfect for soaking up that delicious creamy sauce.
- Roasted Vegetables – Asparagus, zucchini, or cherry tomatoes make a great side.
- Crisp Green Salad – A light salad with balsamic vinaigrette balances the richness.
Expert Tips for the Best Marry Me Shrimp Pasta
✔ Use High-Quality Parmesan – Always use freshly grated parmesan for the best melting consistency.
✔ Don’t Overcook the Shrimp – They should be tender and juicy, not rubbery.
✔ Balance the Acidity – Sun-dried tomatoes bring tanginess; adjust with a touch more cream if needed.
✔ Control the Spice – If you like heat, add a pinch of red pepper flakes to the sauce.
Frequently Asked Questions
Why is it called “Marry Me Pasta”?
The dish got its name because of its rich, irresistible flavors – so delicious that some say it could inspire a marriage proposal!
What pasta shape is best with shrimp pasta?
Penne, rigatoni, or fettuccine work best as they hold onto the sauce beautifully.
What pairs well with shrimp pasta?
A simple garlic bread, roasted vegetables, or a fresh salad makes the perfect side.
What is in shrimp scampi sauce?
Shrimp scampi sauce typically consists of butter, garlic, white wine (or broth), lemon juice, and parsley, creating a light yet flavorful coating for the shrimp.
Can I use frozen shrimp?
Yes! Just thaw them completely before cooking for the best texture.
How do I store and reheat leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of cream or broth to maintain the sauce’s consistency.
I think by now you should be able to replicate this piece of art. So go ahead, twirl that fork, take a bite, and let the flavors do the talking. And if you love it as much as I think you will, don’t keep it a secret – share it, make it again, and let this be one of those recipes that always brings people back to the table. Happy cooking!
Marry Me Shrimp Pasta
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
- 1 ½ tablespoon sun-dried tomato oil from the sun-dried tomato jar
For the Sauce
- 2 ½ tablespoon Cento tomato paste
- ½ cup Cento sun-dried tomatoes diced
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoon gluten-free 1:1 flour
- 2 cups diced spinach
- 2 tablespoon butter
- 2 tablespoon minced onion
- 2 tablespoon minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- fresh basil chopped, for garnish
- 12 oz gluten-free penne
Instructions
- Boil the pasta according to the package directions for al dente while you cook the shrimp.
- In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Heat the sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for about 2 minutes per side until pink, opaque, and C-shaped. Remove and set aside.
- Melt butter in the same skillet over medium-low heat. Stir in the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook for 2 minutes until fragrant.
- Add the gluten-free flour and mix well. Then, gradually stir in the vegetable broth, heavy cream, and spinach. Let it cook for about 5 minutes until the sauce thickens and spinach softens.
- Stir in the parmesan cheese until melted. Add the cooked pasta and mix until well coated.
- Gently fold in the shrimp, garnish with fresh basil, and serve immediately.
Nutrition
Equipment
- Large Skillet
- Pasta Pot
- Strainer
Notes
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