Description
This Best Marry Me Shrimp Pasta is a creamy, flavorful dish featuring tender shrimp sautéed in a rich sun-dried tomato and garlic sauce, served over perfectly cooked penne pasta with fresh spinach and Parmesan cheese. Ready in just 30 minutes, it’s a delicious meal perfect for weeknight dinners or impressing guests with a fancy yet easy-to-make dinner.
Ingredients
Scale
Shrimp and Seasonings
- 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 Ingredients
- 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
- Prepare the Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with paprika, Italian seasoning, salt, and black pepper until well coated. This seasoning mix will give the shrimp a robust base flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water in case thinning the sauce is needed later.
- Sauté the Shrimp: Heat sun-dried tomato oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside to avoid overcooking.
- Make the Sauce Base: In the same skillet, melt the butter over medium heat. Add minced onion and garlic and sauté until fragrant and translucent, about 2-3 minutes.
- Add Sun-Dried Tomatoes and Tomato Paste: Stir in the chopped sun-dried tomatoes and tomato paste, cooking for another 1-2 minutes to enhance the flavors.
- Create the Roux: Sprinkle the flour over the mixture and stir well to combine. Cook for about 1 minute to cook out the raw flour taste, stirring constantly.
- Add Liquid Ingredients: Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a simmer, allowing it to thicken slightly.
- Incorporate Cream and Seasonings: Stir in the heavy cream, spinach, grated Parmesan, dried basil, salt, Italian seasoning, and paprika. Cook until the spinach wilts and the sauce is creamy and smooth.
- Combine Pasta and Shrimp: Return the cooked shrimp to the skillet and toss with the sauce until heated through. Add the cooked penne pasta and gently mix everything together, adding reserved pasta water if the sauce needs loosening.
- Serve: Taste and adjust seasoning if needed. Serve the pasta hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
- For a gluten-free version, substitute regular flour with gluten-free all-purpose flour.
- If you prefer a richer sauce, use half-and-half instead of heavy cream.
- Fresh spinach can be substituted with baby kale or arugula for a different leafy green flavor.
- To add some heat, sprinkle a pinch of red pepper flakes while sautéing the garlic and onion.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
