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–+ servings
Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: 30-Minute Dish to Win Hearts

Marry Me Shrimp Pasta is a quick, delicious dish that combines succulent shrimp with a creamy sauce, perfect for impressing loved ones.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta feel free to switch with your favorite pasta shape
For the Shrimp
  • 1 pound Shrimp (peeled and deveined) 16-20 shrimp per pound; can substitute with chicken or tofu
For the Seasoning
  • 2 teaspoons Italian Seasoning or substitute with dried basil and oregano
  • 1 teaspoon Salt consider sea salt or kosher salt
  • 1 teaspoon Pepper fresh black pepper to taste
For the Sauce
  • 4 tablespoons Unsalted Butter can use olive oil as a dairy-free alternative
  • 1 small Onion (minced) or use diced shallots
  • 3 cloves Garlic (minced) fresh garlic shines brightest
  • 1/2 teaspoon Crushed Red Pepper Flakes adjust for heat preference
  • 2 tablespoons All-purpose Flour or gluten-free flour if needed
  • 1 cup Chicken or Vegetable Broth vegetable broth for a vegetarian option
For the Tomatoes
  • 1/2 cup Oil-packed Sun-Dried Tomatoes (julienned) can replace with roasted red peppers
  • 2 tablespoons Tomato Paste increase sun-dried tomatoes if unavailable
For Creaminess
  • 1 cup Heavy Whipping Cream coconut cream for dairy-free options
  • 1/2 cup Whole Milk almond milk can be used as a lighter alternative
  • 1/2 cup Parmesan Cheese (grated) use nutritional yeast for a dairy-free substitute
For the Finish
  • 2 cups Fresh Baby Spinach (chopped) can swap with kale
  • 1/4 cup Minced Fresh Basil dried basil works in a pinch

Equipment

  • large pot
  • Large Skillet
  • measuring cups
  • measuring spoons
  • whisk
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook the pasta in salted boiling water according to package instructions until al dente, then reserve 1/4 cup pasta water and drain.
  2. Sauté the shrimp with Italian seasoning, salt, and pepper in melted butter until opaque and curled. Set aside covered.
  3. In the same skillet, melt remaining butter, then sauté the onion until soft. Add garlic and red pepper flakes, cooking briefly.
  4. Sprinkle flour over aromatics, cook for 1-2 minutes, then whisk in the broth and bring to a gentle simmer.
  5. Stir in sun-dried tomatoes and tomato paste, then let the sauce simmer and thicken slightly on low heat.
  6. Incorporate the cream and milk, then add Parmesan, stirring until melted. Mix in spinach and let it wilt.
  7. Add the cooked pasta and reserved water, tossing to coat, then gently fold in shrimp and heat through.
  8. Serve warm, garnished with additional Parmesan and minced basil.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, portion into servings and label for identification.

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