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Best Marry Me Shrimp Pasta Recipe

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★★★★★

4.9 from 99 reviews

This Best Marry Me Shrimp Pasta is a creamy, flavorful dish featuring succulent sautéed shrimp in a rich sun-dried tomato cream sauce tossed with penne pasta and fresh spinach. Perfect for a romantic dinner or any special occasion, the sauce is a luscious blend of sun-dried tomato oil, garlic, onion, tomato paste, and Parmesan cheese that creates a comforting and elegant meal.

Ingredients

Scale

Shrimp

  • 1 lb shrimp (peeled and deveined)
  • 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Pasta

  • 12 oz penne

Sauce

  • 2 tbsp sun-dried tomato oil
  • 3 tbsp unsalted butter
  • 2 tbsp minced onion
  • 2 tbsp minced garlic
  • 1/2 cup sun-dried tomatoes (finely chopped)
  • 3 tbsp tomato paste
  • 2 tbsp flour (or gluten-free all-purpose flour)
  • 2.25 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • 1 cup grated Parmesan cheese
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1/2 tsp Italian seasoning
  • 1/4 tsp paprika

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and add the penne. Cook according to package directions until al dente, then drain the pasta and set it aside. Meanwhile, prepare your garlic, onion, sun-dried tomatoes, broth, and cream for the sauce.
  2. Season and cook the shrimp: In a small bowl, toss the shrimp with paprika, Italian seasoning, salt, and black pepper until evenly coated. Heat sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Add the shrimp, cooking 2 minutes per side until pink and opaque. Avoid overcrowding; cook in batches if necessary. Remove shrimp from skillet and set aside to prevent overcooking.
  3. Sauté aromatics and build sauce base: Reduce skillet heat to medium and melt butter. Add minced garlic, onion, and chopped sun-dried tomatoes, sautéing for 1-2 minutes until fragrant and onions soften. Stir in tomato paste, Italian seasoning, paprika, salt, and dried basil, cooking another 30 seconds to deepen flavors.
  4. Make the creamy sauce: Sprinkle flour over the sautéed mixture and stir constantly for about 1 minute to cook out raw flour taste, creating a roux base. Gradually whisk in vegetable broth to avoid lumps, then pour in heavy cream. Bring sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  5. Add spinach and cheese: Stir fresh spinach into the simmering sauce until wilted, about 1 minute. Remove skillet from heat and stir in grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning as needed because the cheese adds saltiness and depth.
  6. Combine pasta and shrimp: Add the cooked penne to the creamy sauce, gently stirring to coat all the pasta. Return the cooked shrimp to the skillet, folding gently to warm through without breaking them. Toss everything together until well combined, then serve immediately while hot.

Notes

  • Do not overcook the shrimp; they will continue cooking slightly when added to the warm sauce.
  • Work in batches when cooking shrimp to avoid overcrowding the pan and ensure even cooking.
  • Use gluten-free flour if you prefer this recipe to be gluten-free.
  • Adjust seasoning at the end after adding Parmesan as it can add considerable saltiness.
  • Fresh spinach can be substituted with baby kale or arugula for a slightly different flavor.

Keywords: Shrimp pasta, creamy shrimp pasta, sun-dried tomato pasta, Italian shrimp recipe, penne pasta with shrimp, easy shrimp dinner

Find it online: https://www.sanacooks.com/best-marry-me-shrimp-pasta-recipe/