Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe

If you’re craving something that feels both fancy and comforting at the same time, the Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe is exactly what you need. I absolutely love how this dish combines tender shrimp with a luscious, garlicky cream sauce filled with sun-dried tomatoes and vibrant spinach-it’s like a restaurant-quality meal you can whip up at home without too much fuss. Whenever I ve made this for guests or a special weeknight dinner, it s been a crowd favorite, and you ll find it works perfectly when you want to impress without stress.

What makes this recipe truly special is how the flavors balance so beautifully-the smoky paprika on the shrimp pairs wonderfully with the tangy sun-dried tomatoes, while the creamy spinach sauce brings everything together with richness and a fresh green note. Once you try this Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe, you ll understand why it s earned such a cute name; it s that irresistible! Plus, it s gluten free-friendly and comes together relatively quickly, making it a smart choice even on busy nights.

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Ingredients You’ll Need

Each ingredient in this Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe plays an important role in building layers of flavor while keeping the dish bright and creamy. I always recommend grabbing quality sun-dried tomatoes packed in oil for the best taste and richness.

• Extra large shrimp: Peeled and deveined shrimp are key for easy eating and even cooking.
• Smoked paprika: Adds a subtle smoky warmth that complements the shrimp beautifully.
• Italian seasoning: Brings a blend of herbs that give the sauce and shrimp a classic Mediterranean vibe.
• Black pepper & salt: Balances and enhances all the flavors throughout the dish.
• Sun-dried tomato oil: Using this oil to cook the shrimp infuses them with an extra layer of tomato richness.
• Tomato paste: Concentrates the tomato flavor in the creamy sauce.
• Sun-dried tomatoes: Diced into the sauce for chewy bursts of intense tomato flavor.
• Sweet smoked paprika: A tiny pinch added to the sauce deepens the smoky notes.
• Gluten free 1:1 flour: Thickens the sauce perfectly without gluten worries.
• Diced spinach: Adds freshness and vibrant color while blending into the creamy sauce.
• Butter, minced onion & garlic: The aromatic foundation that gives richness and flavor depth.
• Vegetable broth & heavy cream: Create the creamy base of the sauce.
• Parmesan cheese: Melts into the sauce to add savory umami and silkiness.
• Fresh basil: For garnish, a fresh herbal finish that brightens each bite.
• Gluten free penne: Holds onto the sauce beautifully and keeps the dish naturally gluten free.

Variations

I like to mix things up depending on what I have on hand or dietary needs, so this Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe is really flexible. Feel free to play around with protein choices or tweak the sauce for a lighter touch.

• Protein swap: Once, I made this with seared chicken breasts instead of shrimp, and the family loved it just as much-just cook your protein fully and add it at the end like the shrimp.
• Seasonal greens: You can swap spinach for kale or even arugula to change up the flavor and texture.
• Dairy-free version: Use coconut cream or cashew cream instead of heavy cream and a plant-based parmesan to make it vegan-friendly.
• Spice it up: Add a pinch of red pepper flakes when cooking the sauce for a gentle heat that wakes up the flavors.

How to Make Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe

Step 1: Cook Your Pasta and Season the Shrimp

Start by boiling your gluten free penne according to the package instructions until it’s perfectly al dente-trust me, this will give a satisfying texture that holds up well in the sauce. While the pasta cooks, toss your peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and pepper to coat evenly, which preps them for quick cooking and flavorful bites.

Step 2: Cook the Shrimp in Sun-Dried Tomato Oil

Heat the sun-dried tomato oil in a large skillet over medium heat and gently cook the shrimp for about 2 minutes on each side. Watch closely-the shrimp should curl into a C shape when perfectly cooked; if they curl into an O shape, you ve overcooked them, and they ll turn rubbery. Once done, set the shrimp aside to cool slightly while you focus on the sauce.

Step 3: Build the Creamy Sun-Dried Tomato and Spinach Sauce

Using the same pan (because you want all those flavor bits!), melt butter over medium-low heat and sauté minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil until everything s fragrant-about 2 minutes. Sprinkle in the gluten free flour and stir for a minute to cook out the raw taste, then slowly whisk in vegetable broth and heavy cream.

Let the sauce simmer gently until it thickens and the spinach starts to wilt-around 5 minutes. Then stir in parmesan cheese, allowing it to melt seamlessly into the sauce, creating that luxurious creamy texture you ll adore.

Step 4: Combine Pasta, Shrimp, and Sauce

Carefully pour your cooked penne into the sauce and give it a gentle stir to coat each piece. Add your shrimp back in, folding them delicately through the creamy mixture so you don’t break them apart. Garnish with fresh chopped basil and get ready to dive in!

How to Serve Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe

Garnishes

Fresh chopped basil is my go-to garnish-it adds a bit of brightness and herbal freshness that cuts through the richness beautifully. Sometimes, I sprinkle a little more parmesan on top for extra cheesy goodness, or even a tiny pinch of crushed red pepper flakes if we want a little kick at the table.

Side Dishes

I love pairing this pasta with a crisp green salad dressed simply with lemon vinaigrette to contrast the creamy sauce. Garlic bread works well too, especially if you want to soak up every last bit of sauce. For something lighter, steamed asparagus or roasted Brussels sprouts are great veggie side options.

Creative Ways to Present

For special occasions, I’ve plated this pasta in shallow bowls and topped each serving with a sprinkle of microgreens or edible flowers for a pretty, restaurant-style look. You can also serve the shrimp separately on skewers over the pasta for a fun interactive meal presentation that always sparks conversation!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to enjoy them within 3 days. The flavors actually meld beautifully overnight, so reheating the next day tastes even better. Just be sure to keep the container sealed to avoid the sauce picking up fridge odors.

Freezing

This is not a great candidate for freezing because of the cream sauce-it tends to separate and change texture when thawed. I learned this the hard way, so I recommend only making as much as you can enjoy within a few days.

Reheating

To reheat, gently warm the pasta in a skillet over low heat with a splash of broth or cream to bring back that silky sauce texture. Microwave works in a pinch but adding a little liquid helps keep everything from drying out. Stir frequently for even heating and creamy results.

FAQs

Final Thoughts

This Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe has become one of my go-to meals whenever I want something that feels special without the stress. I love how it manages to be elegant, comforting, and straightforward all at once. If you re looking for a dish that impresses with fresh flavors, creamy happiness, and a little wow factor, give this recipe a try-you won t regret it. Trust me, it might just become a beloved staple in your dinner rotation, just like it did in mine.

Marry Me Shrimp Pasta with Sun-Dried Tomatoes and Creamy Spinach Sauce Recipe

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• Author: Lauren
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

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Description

Marry Me Shrimp Pasta is a luscious gluten-free dish featuring juicy, seasoned shrimp cooked in a creamy sun-dried tomato sauce with spinach and parmesan. Served over tender gluten-free penne, this recipe combines bold flavors like smoked paprika, Italian seasoning, and basil for a comforting yet elegant meal perfect for weeknights or special occasions.

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Ingredients

Units USM Scale 1x2x3x

For the Shrimp

• 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 tablespoon sun-dried tomato oil

For the Sauce

• 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 cups diced spinach
• 2 tablespoon butter
• 2 tablespoon minced onion
• 2 tablespoon minced garlic
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup parmesan cheese
• Fresh basil, chopped for garnish
• 12 oz gluten-free penne pasta

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Instructions

1. Boil Pasta: Bring a large pot of salted water to a boil and cook the gluten-free penne according to package directions until al dente. Drain and set aside.
2. Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
3. Cook the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the seasoned shrimp and cook for about 2 minutes on each side until they turn pink, opaque, and form a C shape. Avoid overcooking — an O shape indicates overdone shrimp. Remove shrimp from the skillet and set aside.
4. Prepare the Sauce Base: Using the same skillet, melt butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for approximately 2 minutes until the mixture becomes fragrant.
5. Thicken the Sauce: Stir in the gluten-free flour to the aromatic mixture, combining thoroughly. Then slowly add vegetable broth, heavy cream, and diced spinach. Cook while stirring until the sauce thickens and the spinach wilts, about 5 minutes.
6. Add Cheese: Stir in parmesan cheese until fully melted and the sauce becomes creamy.
7. Combine Pasta and Shrimp: Gently mix the cooked pasta into the sauce ensuring it’s well coated, then fold in the cooked shrimp carefully to avoid breaking them.
8. Garnish and Serve: Sprinkle chopped fresh basil over the top for a bright finish and serve warm.

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Notes

• This recipe yields 6 servings.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Due to the heavy cream in the sauce, freezing is not recommended as it may affect texture.
• Shrimp is perfectly cooked when forming a C shape; an O shape means it’s overcooked.
• You can substitute shrimp with chicken, steak, scallops, crab, or lobster—sear the chosen protein and add at the end.

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Nutrition

• Serving Size: 1 serving
• Calories: 321
• Sugar: 2g
• Sodium: 1553mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0.2g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 161mg