The first time I made this Marry Me Shrimp Pasta, my partner texted their mother mid-dinner asking if they could “officially” be a part of my cooking rotation.
It’s fast, saucy, and has that sweet-tangy sun-dried tomato hit that keeps pulling you back for another forkful.
If you like creamy pasta with a little smoked paprika warmth and big, juicy shrimp, this one’s a keeper.
For a chicken version of this comfort classic, I also love the twist in this Marry Me Chicken Pasta variation that uses the same base flavors.
Why You’ll Love This Recipe
- Quick weeknight dinner that feels fancy for date nights.
- Balances tangy sun-dried tomato with smoky paprika and rich cream.
- Uses pantry-friendly ingredients—Cento tomato paste and sun-dried tomatoes make the sauce pop.
- Gluten-free friendly when you use gluten-free penne and a 1:1 flour.
The texture is all about contrasts: silky, slightly thickened tomato-cream sauce coats each penne while the shrimp adds a sweet, snappy bite.
Sun-dried tomatoes bring concentrated umami and acidity, cutting the cream so the dish never feels cloying.
A quick finish with parmesan creates a glossy, savory edge that clings to pasta and shrimp alike.
“Five stars — bold, comforting, and easy. The sauce is restaurant-level and I love that it’s ready in under 30 minutes.” — Claire, reader
Key Ingredients
Shrimp (1 pound extra large, peeled and deveined) — Shrimp are the star protein here. Use extra-large for a meaty bite and don’t overcook them; they should turn just opaque and curl into a loose “C.” If you buy frozen, thaw fully and pat dry for a good sear.
Sun-dried tomatoes & oil (1/2 cup diced Cento sun-dried tomatoes and 1 1/2 tbsp sun-dried tomato oil) — The oil is flavor gold; it carries intense tomato flavor and helps bloom the garlic and onion. I trust Cento for consistent texture and briny, sweet sun-dried tomatoes.
Heavy cream & parmesan (1 cup heavy cream, 1 cup parmesan cheese) — Heavy cream creates that velvety mouthfeel and parmesan adds savory depth and salt. Use freshly grated parmesan for melting quality and avoid pre-grated if possible for the best texture.
Gluten free penne (12 oz) & Gluten free 1:1 flour (2 tbsp) — The gluten-free 1:1 flour acts as a light thickener so the sauce clings. Pick a starch blend with xanthan or guar for smoother results. Bob’s Red Mill and King Arthur both make solid blends.
Full ingredient list:
- 1 pound extra large shrimp (peeled/deveined)
- 1/2 tbsp smoked paprika
- 3/4 tbsp Italian seasoning (for shrimp)
- 1/4 tsp black pepper
- 3/4 tsp salt (for shrimp)
- 1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
- 2 1/2 tbsp Cento tomato paste
- 1/2 cup Cento sun-dried tomatoes (diced)
- 1 tbsp Italian seasoning (for sauce)
- 1/3 tsp sweet smoked paprika
- 1/2 tsp salt (for sauce)
- 3/4 tsp dried basil
- 2 tbsp Gluten free 1:1 flour
- 2 cups diced spinach
- 2 tbsp butter
- 2 tbsp minced onion
- 2 tbsp minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil (chopped for garnish)
- 12 oz gluten free penne
Step-by-Step Instructions
Step 1: Season and Sear the Shrimp
Pat the shrimp dry and toss with 1/2 tbsp smoked paprika, 3/4 tbsp Italian seasoning, 1/4 tsp black pepper, and 3/4 tsp salt.
Heat a large skillet over medium-high and add a drizzle of the sun-dried tomato oil.
Sear the shrimp 1–2 minutes per side until they just turn opaque; remove and set aside on a plate.
Pro Tip: Shrimp cook fast — you’ll know they’re done when they curl into a loose “C” and are opaque in the center. Overcooked shrimp get rubbery.
Step 2: Build the Tomato-Sun-Dried Sauce
Reduce heat to medium and add the remaining sun-dried tomato oil with 2 tbsp butter.
Sauté 2 tbsp minced onion until translucent, then add 2 tbsp minced garlic and cook until fragrant.
Stir in 2 1/2 tbsp Cento tomato paste and the diced 1/2 cup Cento sun-dried tomatoes; let the tomato paste caramelize slightly for 1–2 minutes to deepen flavor.
Sprinkle 2 tbsp gluten-free 1:1 flour over the aromatics and whisk to combine, cooking the flour briefly.
Slowly add 2 cups vegetable broth while whisking to avoid lumps, then stir in 1 cup heavy cream.
Season with 1 tbsp Italian seasoning, 1/3 tsp sweet smoked paprika, 1/2 tsp salt, and 3/4 tsp dried basil.
Simmer gently until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
Pro Tip: The tomato paste browns best if you let it cook undisturbed for 60–90 seconds. That Maillard moment adds depth that makes the sauce taste “restaurant” quality.
Step 3: Finish and Toss with Pasta
Taste and adjust seasoning, then stir in 1 cup parmesan cheese until silky.
Fold in 2 cups diced spinach and cook until wilted.
Return the seared shrimp to the skillet and heat through for 1–2 minutes.
Meanwhile, cook 12 oz gluten-free penne according to package directions until al dente.
Reserve 1/2 cup pasta water, then drain and add the penne to the sauce.
Toss vigorously, adding pasta water a splash at a time to achieve a glossy, clingy texture.
Pro Tip: The reserved pasta water is your secret for silky sauce texture — the starchy water helps emulsify dairy and tomato for a clingy finish.
Expert Tips for Success
- Temperature control for shrimp: Start the pan hot for a quick sear, then lower to medium if the oil is smoking. A two-minute sear per side is usually enough for extra-large shrimp.
- Dry the shrimp: Excess surface moisture prevents browning. Pat completely dry with paper towels before seasoning.
- Toast the tomato paste: Don’t rush the tomato paste stage. Let it fry for a minute or two and it develops a roasted depth rather than tasting flat.
- Use good parmesan: Freshly grated Parmigiano-Reggiano melts and gives a nutty backbone. Pre-grated powders can grain or clump in sauces.
- Control sauce thickness: If your sauce is too thin, simmer uncovered to reduce or whisk in a tiny extra pinch of the gluten-free 1:1 flour diluted in cold broth. If too thick, loosen with reserved pasta water.
- Timing is everything: Cook the pasta while the sauce simmers so everything finishes at once. This keeps the shrimp tender and pasta al dente.
- Sun-dried tomato oil is flavor: Don’t skip the oil in the jar — it’s infused with tomato and sometimes garlic, adding an extra layer of flavor you can’t replicate by using plain olive oil.
- Spinach timing: Add diced spinach at the end so you retain bright color and some texture rather than it turning entirely limp.
- Make it ahead selectively: You can make the sauce a day ahead, but hold back on adding shrimp until reheating so they don’t overcook during storage. For a complete make-ahead meal, sous-vide the shrimp or add them just before serving.
- Equipment tip: Use a wide, heavy skillet to cook the shrimp and sauce in the same pan; it improves flavor by using the fond from shrimp searing.
Storage & Freezing
Fridge: Cool the pasta completely and transfer to an airtight container.
Store in the refrigerator for up to 3 days for best texture. Reheat gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce.
Freezer: I don’t recommend freezing the cooked shrimp and cream sauce together; cream sauces can separate.
Instead, freeze the sauce (without shrimp) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and recombine with freshly cooked shrimp when ready to serve.
Reheating: For refrigerated portions, reheat in a skillet over low heat with a tablespoon or two of vegetable broth or milk to bring the sauce back to life.
If reheating from frozen sauce, gently rewarm on low while whisking in cream or broth to re-emulsify, then add freshly cooked shrimp and pasta.
Variations & Substitutions
- Protein swap: Use grilled chicken breasts or thighs instead of shrimp. For a beef-forward riff, try a chunky bolognese-style twist similar to this creamy parmesan garlic beef bowtie.
- Dairy-free: Replace heavy cream with full-fat coconut milk and use nutritional yeast in place of parmesan for a dairy-free creamy finish. The sun-dried tomato flavor still carries the dish.
- Lighter version: Use half-and-half instead of heavy cream and reduce butter to 1 tbsp; finish with extra lemon zest and a sprinkle of parsley to lift the dish.
- Soup adaptation: Turn leftovers into a cozy bowl by thinning the sauce with extra broth and adding more spinach, emulating the comforting elements in this creamy marry-me chicken soup recipe.
- Summer-friendly: Serve chilled or room temperature with fewer tomatoes and more herbs; pair with a cucumber pasta salad such as the one here for a picnic menu idea: cucumber pasta salad.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
A: Yes. Thaw shrimp completely in the fridge overnight or a quick cold-water bath, then pat dry. Removing moisture is essential for a good sear. If shrimp are still icy, they’ll steam instead of sear.
Q: Is there a good vegetarian version of this pasta?
A: Absolutely. Replace shrimp with grilled king oyster mushrooms or pan-seared tofu steaks for a chewy, savory centerpiece. Increase sun-dried tomatoes and add a splash of soy sauce or miso for umami.
Q: How do I prevent the cream sauce from breaking?
A: Don’t boil the cream aggressively. Simmer gently and finish with cheese off the heat if possible. If breaking occurs, whisk in a small amount of cold liquid (cream or broth) slowly to re-emulsify.
Q: Can I make this ahead for a dinner party?
A: Make the sauce a day ahead and refrigerate. Reheat gently and add freshly cooked pasta and quickly seared shrimp to preserve texture. This keeps the shrimp from overcooking while you manage other dishes.
Q: What pasta shapes work best?
A: Penne is ideal because the tube holds sauce, but rigatoni, fusilli, or farfalle also work. Gluten-free penne used here gives a familiar mouthfeel and swaps seamlessly if you need gluten-free options.
Final Thoughts
Marry Me Shrimp Pasta is one of those dishes that feels elevated but is totally doable on a weeknight.
A little time to toast the tomato paste and using sun-dried tomato oil makes all the difference.
Conclusion
If you want another take on the original concept or to see how other cooks have balanced the tomato-cream flavors, check this helpful Marry Me Shrimp Pasta – Golden Grace Kitchen for inspiration and this lovely version from Marry Me Shrimp Pasta • Salt & Lavender for technique notes.
If this recipe made your weeknight dinner a little glossier, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Marry Me Shrimp Pasta
Ingredients
For the Shrimp
- 1 pound extra large shrimp (peeled/deveined) Use extra-large shrimp for the best bite; don't overcook.
- 1/2 tablespoon smoked paprika Adds warmth to the dish.
- 3/4 tablespoon Italian seasoning (for shrimp)
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt (for shrimp)
For the Sauce
- 1 1/2 tablespoons sun-dried tomato oil From the jar of sun-dried tomatoes.
- 2 1/2 tablespoons Cento tomato paste Enhances flavor when caramelized.
- 1/2 cup Cento sun-dried tomatoes (diced) Provides concentrated umami.
- 1 tablespoon Italian seasoning (for sauce)
- 1/3 teaspoon sweet smoked paprika
- 1/2 teaspoon salt (for sauce)
- 3/4 teaspoon dried basil
- 2 tablespoons Gluten free 1:1 flour Acts as a thickener.
- 2 cups diced spinach
- 2 tablespoons butter Adds richness.
- 2 tablespoons minced onion For flavor.
- 2 tablespoons minced garlic Essential for aromatic base.
- 2 cups vegetable broth Builds the sauce.
- 1 cup heavy cream For creaminess.
- 1 cup parmesan cheese Use freshly grated for best texture.
- to taste fresh basil (chopped for garnish)
- 12 oz gluten free penne Cook according to package directions.
Instructions
Season and Sear the Shrimp
- Pat the shrimp dry and toss with smoked paprika, Italian seasoning, black pepper, and salt.
- Heat a large skillet over medium-high and add a drizzle of sun-dried tomato oil.
- Sear the shrimp 1–2 minutes per side until they just turn opaque; remove and set aside.
Build the Tomato-Sun-Dried Sauce
- Reduce heat to medium and add the remaining sun-dried tomato oil and butter.
- Sauté the minced onion until translucent, then add garlic and cook until fragrant.
- Stir in tomato paste and diced sun-dried tomatoes; let it caramelize for 1–2 minutes.
- Sprinkle gluten-free flour over the mixture and whisk to combine.
- Slowly add vegetable broth while whisking, then stir in heavy cream.
- Season with Italian seasoning, sweet smoked paprika, salt, and dried basil.
- Simmer gently until the sauce thickens, about 4–6 minutes.
Finish and Toss with Pasta
- Stir in parmesan cheese until silky.
- Fold in diced spinach and cook until wilted.
- Return seared shrimp to the skillet, heating through.
- Cook gluten-free penne as per package directions; reserve 1/2 cup pasta water then drain.
- Toss the penne with the sauce, adding reserved pasta water for desired texture.
