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Delicious Marry Me Shrimp Pasta: A Creamy Italian Delight

Marry Me Shrimp Pasta

This Marry Me shrimp pasta is filled with tender, seasoned shrimp, a rich, creamy sun-dried tomato sauce, and al dente penne pasta.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 321 kcal

Ingredients
  

  • 1 pound extra large shrimp peeled/deveined
  • 1/2 tablespoon smoked paprika
  • 3/4 tablespoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 tablespoon sun-dried tomato oil from the sun-dried tomato jar
  • 2 1/2 tablespoon Cento tomato paste
  • 1/2 cup Cento sun-dried tomatoes diced
  • 1 tablespoon Italian seasoning
  • 1/3 teaspoon sweet smoked paprika
  • 1/2 teaspoon salt
  • 3/4 teaspoon dried basil
  • 2 tablespoon Gluten free 1:1 flour
  • 2 cup diced spinach
  • 2 tablespoon butter
  • 2 tablespoon minced onion
  • 2 tablespoon minced garlic
  • 2 cup 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.
  • 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.
  • 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

Refrigerate this pasta for up to 3 days in an airtight container. Shrimp should be C-shaped when fully cooked; if it's O-shaped, it's overcooked. For a lighter version, use half and half instead of heavy cream.