Name: Marry Me Shrimp Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound extra-large shrimp, peeled and deveined; 1/2 tablespoon smoked paprika; 3/4 tablespoon Italian seasoning; 1/4 teaspoon black pepper; 3/4 teaspoon salt; 1 1/2 tablespoons sun-dried tomato oil; 2 1/2 tablespoons tomato paste; 1/2 cup sun-dried tomatoes, diced; 1 tablespoon Italian seasoning (additional for the sauce); 1/3 teaspoon sweet smoked paprika; 1/2 teaspoon salt (for the sauce); 3/4 teaspoon dried basil; 2 tablespoons gluten-free flour; 2 cups diced fresh spinach; 2 tablespoons unsalted butter; 2 tablespoons minced onion; 2 tablespoons minced garlic; 2 cups vegetable broth; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; Fresh basil, chopped for garnish; 12 oz gluten-free penne

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Last updated on February 19, 2026

A Sensory Invitation

There’s something irresistible about the first twirl of pasta coated in a glossy, sun‑kissed cream sauce and studded with plump, just‑seared shrimp — the aroma of garlic and tomato paste, the faint smokiness of paprika, the bright finish of fresh basil. Many home cooks hesitate because they think restaurant‑level sauces require hours or technical skill, but this Marry Me Shrimp Pasta proves otherwise: in under an hour you can coax deep, layered flavors from a handful of pantry staples, and I’ll show you how to make it feel effortless. If you’re curious about variations, I often point readers toward a lighter, plant‑based take for inspiration like my vegan adaptation at vegan marry me pasta variation — but this version celebrates the silky richness of cream and Parmesan with shrimp as the star.

A Quick Look at This Marry Me Shrimp Pasta Recipe

This Marry Me Shrimp Pasta blends smoky paprika and concentrated sun‑dried tomato with a velvety cream‑Parmesan sauce that clings to gluten‑free penne. The shrimp are seasoned and seared quickly so they remain tender, while sun‑dried tomatoes and a hint of Italian seasoning create a savory backbone. It’s a showstopping weeknight dinner or date‑night centerpiece because it looks beautiful on the plate and tastes layered and luxurious without complicated technique. The dish feels elevated thanks to the sun‑dried tomato oil and freshly grated Parmesan — yet everything comes together in one skillet, making it accessible and satisfying. Read on for details, tips, and an easy route to flawless results.

Ingredients You’ll Need for Marry Me Shrimp Pasta

Below I break the components into what I consider essential, optional additions that lift the dish, and sensible substitutions and shortcuts for busy cooks. I recommend reading the list before you start so everything is at hand — the cooking moves quickly once the shrimp hit the pan.

Essentials

1 pound extra‑large shrimp, peeled and deveined — buy fresh or fully thawed frozen; choose firm, translucent shrimp for the best texture.
1/2 tablespoon smoked paprika — gives warm, savory smokiness; don’t substitute with ordinary paprika unless necessary.
3/4 tablespoon Italian seasoning — a balanced herb mix that rounds the dish.
1/4 teaspoon black pepper
3/4 teaspoon salt — adjust based on whether your Parmesan is very salty.
1 1/2 tablespoons sun‑dried tomato oil — this is a small but transformative ingredient; it brings a floral, concentrated tomato note. If you have jarred sun‑dried tomatoes packed in oil, use that oil.
2 1/2 tablespoons tomato paste — the backbone of the sauce’s umami and color.
1/2 cup sun‑dried tomatoes, diced — provides chew and bursts of concentrated tomato flavor.
1 tablespoon Italian seasoning (additional for the sauce)
1/3 teaspoon sweet smoked paprika — a subtle warmth that complements the shrimps’ seasoning.
1/2 teaspoon salt (for the sauce)
3/4 teaspoon dried basil — adds a classic Italian herb note.
2 tablespoons gluten‑free flour — for a light thickening; if you’re not gluten‑free, all‑purpose flour works equally well.
2 cups diced fresh spinach — wilts into the sauce and adds color, texture, and freshness.
2 tablespoons unsalted butter — enriches the sauce and helps sauté the aromatics.
2 tablespoons minced onion — for a soft, sweet base flavor.
2 tablespoons minced garlic — don’t skimp; garlic elevates the sauce aromatically.
2 cups vegetable broth — provides body and balances the cream; low‑sodium is preferable.
1 cup heavy cream — gives the sauce that luxurious, silky mouthfeel.
1 cup freshly grated Parmesan cheese — freshly grated melts cleanly and adds a nutty, salty finish.
Fresh basil, chopped for garnish — bright, aromatic finishing touch.
12 oz gluten‑free penne — or any pasta shape that holds sauce; penne is ideal for catching bits of sun‑dried tomato and shrimp.

Optional Add-ons

A squeeze of fresh lemon or 1 teaspoon lemon zest — brightens and balances the cream. Add at the end.
Crushed red pepper flakes — for a gentle heat that pairs beautifully with the sweet smoked paprika.
A splash of high‑quality extra virgin olive oil to finish — adds gloss and aroma.
Toasted pine nuts or chopped walnuts — for crunch if serving as a convivial dinner.
Shaved Parmesan or a drizzle of basil pesto at the table — for guests who want more umami or herbaceous lift.

Substitutions and Shortcuts

No sun‑dried tomato oil? Gently warm 1 tablespoon olive oil with a tablespoon of finely chopped sun‑dried tomatoes to release flavor.
Don’t have gluten‑free flour? Use an equal amount of all‑purpose flour or 1 tablespoon cornstarch whisked into the broth for a slightly different texture.
Short on time? Use pre‑minced garlic and onion from a jar, and buy pre‑chopped sun‑dried tomatoes. The sauce still develops robust flavor.
Prefer a lighter sauce? Substitute half‑and‑half for the heavy cream and reduce Parmesan by 1/4 cup. The sauce will be a touch less rich but still satisfying.
Want to switch proteins? Substitute scallops or thinly sliced chicken breast, adjusting sear time; I like scallops for an elegant twist.
Make it ahead: You can make the sauce (without adding the spinach or shrimp) a day ahead. Reheat gently, then add spinach and shrimp at service.

How to Make Marry Me Shrimp Pasta Step-by-Step

I let the cooking order support confidence: while the pasta water comes to a boil, I season and sear the shrimp so nothing is rushed. Follow this rhythm and you’ll have a silky, balanced sauce with shrimp that stay tender and a pasta that wears the sauce beautifully.

Bring a large pot of salted water to a boil for the pasta. Use plenty of water and a generous pinch of salt — the pasta needs seasoning from the inside out. Start the water early so it’s ready when the sauce is nearly done.
Season the shrimp: pat the shrimp dry with paper towels, then toss them with 1/2 tablespoon smoked paprika, 3/4 tablespoon Italian seasoning, 1/4 teaspoon black pepper, and 3/4 teaspoon salt. Dry shrimp sear more evenly and develop a better crust.
Heat the sun‑dried tomato oil in a large skillet over medium‑high heat until shimmering. Add the shrimp in a single layer and cook for about 1½ to 2 minutes per side, just until they turn opaque and develop a light golden edge. Remove them to a warm plate — undercooking slightly here is better than overcooking, because they’ll finish in the sauce.
Reduce the heat to medium and add the butter to the same skillet. The butter loosens the browned bits left by the shrimp and adds a silky base for the aromatics. Add the minced onion and cook until translucent, about 2–3 minutes; then add the minced garlic and cook another 30–45 seconds until fragrant. Keep the garlic moving so it doesn’t brown.
Stir in the tomato paste and cook 1–2 minutes to mellow its raw edge and concentrate flavor; you’ll smell it deepen and sweeten. Add the diced sun‑dried tomatoes, 1 tablespoon Italian seasoning, 1/3 teaspoon sweet smoked paprika, 1/2 teaspoon salt, and 3/4 teaspoon dried basil. Sweating these together builds a concentrated, tomato‑rich base.
Sprinkle in the gluten‑free flour and cook for about a minute to eliminate any raw taste and help the sauce thicken evenly. Gradually pour in the vegetable broth while whisking or stirring constantly to prevent lumps. Bring the liquid to a gentle simmer; this is where the sauce begins to thicken and the flavors knit together.
Reduce the heat to low and stir in the heavy cream. Keep the heat gentle so the cream warms through without boiling; aggressive boiling can cause separation. Simmer very gently for 2–3 minutes to bring the texture to a silky consistency.
Add the freshly grated Parmesan in batches, stirring constantly until melted and smooth. Using fresh cheese makes a dramatic difference in mouthfeel and flavor. Taste and adjust seasoning — a little more salt or pepper may be needed.
Stir in the fresh spinach, a handful at a time, until wilted and integrated into the sauce. The spinach brightens the sauce and adds textural contrast.
Return the cooked shrimp to the skillet and toss briefly to heat through and redistribute the seasoning. This final warm‑through keeps the shrimp succulent.
Meanwhile, cook the gluten‑free penne to al dente according to package instructions, reserving a cup of the pasta cooking water before draining. Add the drained penne to the skillet and toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles. The starchy water helps marry the sauce to the pasta.
Serve immediately, garnished with chopped fresh basil and additional grated Parmesan at the table. If using optional lemon zest or a splash of olive oil, add now to brighten and finish. Plate with confidence — the dish looks as good as it tastes.

Throughout, I keep the heat controlled and taste as I go; small adjustments — more acid, a pinch more salt, or a touch of pepper — will take the sauce from good to memorable.

Common Mistakes to Avoid

Cooking is a practice in rhythm and patience, and each misstep is really a lesson in how flavors and textures behave. Below are the mistakes I see most often with Marry Me Shrimp Pasta and how to correct them so the final plate is balanced and elegant.

Mistake 1: Overcooking the shrimp

Shrimp cook quickly and can turn rubbery if left in the pan too long. I remove them when they’re just opaque and allow the residual heat in the sauce to finish them. If you’re unsure, take one out early and slice it — it should be just cooked through, succulent, and slightly translucent at the center.

Mistake 2: Letting the cream boil

Boiling the cream can cause it to separate and lose its silkiness. Keep the heat low after adding the cream and simmer gently. If your sauce looks grainy, remove it from the heat and whisk in a splash of reserved pasta water or a little extra butter to bring it back together.

Mistake 3: Skipping freshly grated Parmesan

Pre‑grated or powdered Parmesan often contains anti‑caking agents that prevent it from melting smoothly, which can leave the sauce gritty. Use freshly grated Parmesan and add it gradually, stirring until fully incorporated for a glossy, cohesive sauce.

Serving Suggestions for Marry Me Shrimp Pasta

This dish deserves a presentation as thoughtful as its flavors. I like to serve it simply — let the sauce and shrimp shine — but a few finishing touches elevate the experience and make it feel restaurant‑worthy.

Weekend Date Night

Serve on warm plates, scatter torn fresh basil and a few shavings of Parmesan, and place a small bowl of lemon wedges at the table for brightening. Pair with a crisp, mineral water or sparkling non‑alcoholic aperitif.

Weeknight Dinner for Family

Plate generous portions into shallow bowls so each forkful gathers pasta, shrimp, and sauce. Add a simple side salad of peppery arugula dressed with lemon vinaigrette to cut the richness and add textural contrast.

Casual Dinner Party

Arrange the pasta family‑style in a large, shallow serving dish and garnish with basil, extra sun‑dried tomatoes, and a drizzle of good olive oil. Toasted rustic bread or gluten‑free crostini is excellent for mopping up any remaining sauce.

Conclusion

I love how Marry Me Shrimp Pasta transforms everyday ingredients into an elegant, comforting plate that looks and tastes like a restaurant dish without high drama. The recipe is flexible enough to welcome small personal touches but structured so you can rely on consistent, impressive results. If you’d like another take on the classic inspiration behind this dish, I find that exploring variations can spark new ideas, as shown in this thoughtful recipe roundup at Marry Me Shrimp Pasta – Golden Grace Kitchen.

FAQs About Marry Me Shrimp Pasta

Q1: How long does it take to make Marry Me Shrimp Pasta?
A1: From mise en place to table, expect about 35–45 minutes. Most of the time is passive — waiting for pasta water to boil or the sauce to simmer gently. If you prep the sun‑dried tomatoes and grate the Parmesan ahead, you can shave off extra minutes and move even faster.

Q2: Can I make Marry Me Shrimp Pasta gluten‑free?
A2: Yes — this recipe already uses gluten‑free penne and gluten‑free flour for thickening. Choose a trustworthy gluten‑free pasta and follow the package for al dente timing. If you prefer, cornstarch can replace the flour for thickening; whisk it into the broth before adding to prevent clumps.

Q3: Is Marry Me Shrimp Pasta freezer‑friendly?
A3: I don’t recommend freezing the finished dish because cream and cooked shrimp change texture when frozen and reheated. However, you can make the tomato‑cream sauce (without shrimp and spinach) and freeze it in an airtight container. Thaw gently, reheat over low heat, then add fresh shrimp and spinach and warm through before tossing with freshly cooked pasta.

Q4: How can I keep the shrimp from overcooking in Marry Me Shrimp Pasta?
A4: Pat the shrimp dry before seasoning and sear them just until opaque — about 1½ to 2 minutes per side for extra‑large shrimp. Remove them from the pan and return them to the sauce at the end to warm through. This two‑step approach prevents rubbery shrimp and ensures they remain tender.

Q5: Can I make a lighter version of Marry Me Shrimp Pasta without losing flavor?
A5: Absolutely. Substitute half‑and‑half for heavy cream and reduce the Parmesan slightly to keep a lighter mouthfeel. Add a bright finish with lemon zest or an extra handful of fresh herbs to lift the dish. The sun‑dried tomatoes and tomato paste maintain the depth of flavor even in a lighter sauce.

I hope this guide makes you feel ready to try Marry Me Shrimp Pasta tonight — it’s one of those recipes that builds confidence in the kitchen while delivering a memorable meal.

Marry Me Shrimp Pasta

A Sensory Invitation

A Quick Look at This Marry Me Shrimp Pasta Recipe