Description
This Marry Me Shrimp Pasta features perfectly seasoned shrimp tossed with penne in a rich, creamy sun-dried tomato and Parmesan sauce. With hints of garlic, basil, and smoked paprika, this restaurant-quality dish comes together in just 35 minutes. It’s the ultimate weeknight dinner that feels special enough for date night.
Ingredients
For the Shrimp:
- 1 lb extra-large shrimp, peeled and deveined (fresh or frozen and thawed)
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1½ tablespoon oil from jar of sun-dried tomatoes (this adds SO much flavor)
For the Sauce & Pasta:
- 12 oz penne pasta (gluten-free or regular—your choice)
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic (about 4–5 cloves)
- ½ cup sun-dried tomatoes, diced (oil-packed work best)
- 2½ tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoons all-purpose flour (or gluten-free 1:1 blend for thickening)
- 2 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 cups diced spinach (fresh or frozen and thawed)
- 1 cup grated Parmesan cheese (freshly grated melts better)
- Fresh basil, chopped, for garnish
Instructions
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions, usually about 10–12 minutes.
Drain well and set aside. Don’t rinse the pasta; that starchy coating helps the sauce cling beautifully.
While the pasta cooks, toss your shrimp in a bowl with the smoked paprika, Italian seasoning, salt, and black pepper. Make sure each shrimp gets a good coating.
Heat the sun-dried tomato oil in your large skillet over medium heat. Once it’s shimmering, add the seasoned shrimp in a single layer.
Cook for about 2 minutes per side, just until they turn pink, opaque, and curl into a gentle “C” shape. If they curl into a tight “O,” you’ve gone too far—they’ll be tough.
Remove the shrimp to a plate and don’t worry about any bits left in the pan; they’ll add flavor to the sauce.
In the same skillet (no need to wipe it out), melt the butter over medium-low heat.
Add the minced garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil.
Stir everything together and let it cook for about 2 minutes, until your kitchen smells absolutely incredible.
Sprinkle the flour over the aromatic mixture and stir well to form a roux—it’ll look a little paste-like, and that’s perfect.
Slowly pour in the vegetable broth and heavy cream, stirring constantly to avoid lumps.
Add the diced spinach and let everything simmer gently for about 5 minutes. You’ll see the sauce begin to thicken and the spinach will wilt right into the sauce.
Once the sauce has thickened nicely, stir in the grated Parmesan cheese.
Keep stirring until it’s completely melted and the sauce is silky smooth. This is the moment when it all comes together.
Add your drained pasta to the skillet and toss gently until every piece is coated in that gorgeous creamy sauce.
Then fold in the cooked shrimp, distributing them evenly throughout the dish.
Sprinkle with freshly chopped basil for a pop of color and fresh flavor. Serve immediately while it’s hot, creamy, and absolutely irresistible.
Notes
- Don’t skip the sun-dried tomato oil — It’s loaded with flavor and makes the shrimp absolutely sing
- Pat shrimp dry before seasoning — This helps the spices stick and gives you a better sear
- Cook pasta 1 minute less than package directions — It’ll finish cooking in the sauce and won’t get mushy
- Taste and adjust — Everyone’s palate is different; add a pinch more salt, a squeeze of lemon, or extra Parmesan to make it your own
- Room temperature cream — Let your cream sit out for 10 minutes before adding to prevent temperature shock and curdling
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American