Go Back
–+ servings
Marry Me Shrimp Pasta

Marry Me Shrimp Pasta

This Marry Me shrimp pasta features tender shrimp in a creamy sun-dried tomato sauce with penne pasta.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course dinner
Cuisine Italian
Servings 6 servings
Calories 321 kcal

Equipment

  • Measuring cups
  • Measuring spoons
  • Mixing Bowls
  • large skillet
  • Thermopro Lightning meat thermometer
  • large pot
  • Strainer

Ingredients
  

For the Shrimp

  • 1 pound extra large shrimp, peeled/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
 

For the Shrimp

  • Boil the pasta according to the package directions for al dente while you cook the shrimp.
  • Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they're evenly coated.
  • Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides until they are pink, opaque, and C-shaped. If they're O-shaped, you've cooked them too long.
  • Set the cooked shrimp aside to cool.

For the Sauce

  • Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.
  • Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt - about 5 minutes. Then, add the parmesan cheese and stir until melted.
  • Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again. Garnish with fresh basil, and enjoy.

Notes

This recipe serves six. Refrigerate this pasta for up to 3 days in an airtight container. Because this dish is made with cream, freezing is not recommended. Shrimp is perfectly cooked when it's C-shaped. If your shrimp is O-shaped, you've overcooked it. You can also make this dish with chicken, steak, or other seafood like scallops, crab, or lobster. Just sear the meat and then add it at the end.

Nutrition

Serving: 6servingsCalories: 321kcalCarbohydrates: 9gProtein: 19gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 161mgSodium: 1553mgPotassium: 305mgFiber: 2gSugar: 2gVitamin A: 2432IUVitamin C: 8mgCalcium: 312mgIron: 2mg
Keyword creamy shrimp pasta, creamy tomato sauce, marry me pasta, marry me shrimp, shrimp pasta, tomato alfredo sauce
Tried this recipe?Let us know how it was!