Marry Me Shrimp Pasta (Edit recipe)

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This Marry Me Shrimp Pasta is packed with shrimp, creamy parmesan sauce, mushrooms & spinach. A restaurant-quality pasta that goes from stovetop to table in less than 40 minutes. Easily made gluten-free by swapping in gluten-free pasta and flour. This recipe was inspired by the "Marry Me" chicken trend and some of my favorite skillet meals. One bite and you'll definitely understand why it's proposal worthy!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

18

Serves: 4

Ingredients

8 oz Penne Pasta, (or gluten-free short pasta)
1 lb Shrimp, Raw, peeled and deveined
1 tsp Italian | Original Combo Pack - Nut Crumbs, seasoning
.5 tsp Kosher Salt
.25 tsp Black Pepper
2 Tbsp Olive Oil
2 Tbsp Butter, Unsalted
2 cups Baby Bella Mushrooms, sliced
4 cloves Garlic, minced
2 Tbsp All Purpose Flour
1 Tbsp Tomato Paste
2 cups Vegetable Stock
1 cup Sun-Dried Tomatoes, roughly chopped
3 cups Baby Spinach
.5 tsp Red Pepper Flakes, (optional)
.5 cup Parmesan Cheese, shredded
.5 cup Heavy Whipping Cream
2 Tbsp Basil, Fresh, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Once done, drain and set aside. (Optional: reserve 1/2 cup pasta water for adjusting sauce consistency.)
While pasta is cooking, heat the olive oil in a large skillet over medium heat. Pat shrimp dry, then season with Italian seasoning, salt, and pepper.
Saute shrimp for about 2 minutes per side (shrimp should turn opaque and curl into a C shape). Avoid overcooking. Remove shrimp from skillet and set aside.
In the same skillet used to cook the shrimp, melt the butter. Add sliced mushrooms and cook 5 to 7 minutes, stirring occasionally, until they start to brown and release moisture. Add minced garlic and cook until fragrant, about 1 minute (do not let it burn).
Sprinkle in the flour. Stir to coat the mushrooms, cooking for about 30 seconds to 1 minute until the raw flour smell is gone and there are no visible white streaks. Then add tomato paste, mixing well.
Gradually pour in the vegetable stock about u00bd to 1 cup at a time, stirring after each addition, bringing the sauce to a simmer. Let it thicken slightly.
Stir in the chopped sun-dried tomatoes. Reduce heat to low. Add spinach in batches, letting each batch wilt before adding more.
Add red pepper flakes for a bit of heat (optional).
Stir in the Parmesan cheese and heavy cream. Bring the sauce back to a gentle simmer and allow it to cook 1 to 2 minutes until creamy. If sauce seems too thick, use reserved pasta water (if you saved it) or more stock to thin out.
Remove from heat, then fold in the cooked penne pasta and the shrimp. Stir gently to ensure shrimp and pasta are well coated with sauce.
Taste, then adjust seasoning, adding more salt, pepper or Italian seasoning if needed. Garnish with fresh chopped basil. Serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	628
Fat:	28 g
Carbohydrates:	64 g
Protein:	36 g
Cholesterol:	228 g
Sodium:	1382 mg
Fiber:	7 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.