Sun-Dried Tomato Shrimp Pasta Recipe

BySarah
Jump to Recipe· 4.4 from 54 reviews

If you’re anything like me, a good pasta dish is the ultimate comfort food — and this Sun-Dried Tomato Shrimp Pasta Recipe has quickly become a favorite in my kitchen. It’s creamy, flavorful, and loaded with tender shrimp and those bold sun-dried tomatoes that give it a little extra oomph. Trust me, once you try this, it’ll be on your repeat dinner list. Let me walk you through why it’s so special and how to nail it perfectly every time.

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Why This Recipe Works

  • Balanced Flavors: The tartness of sun-dried tomatoes pairs beautifully with smoky paprika and creamy parmesan, creating depth in every bite.
  • Perfectly Cooked Shrimp: By cooking shrimp just until they’re C-shaped, you get tender, juicy bites without that rubbery texture.
  • Creamy yet Light Sauce: The blend of tomato paste and heavy cream creates a luscious sauce that’s not too heavy — ideal for a weeknight dinner or special occasion.
  • Gluten-Free Friendly: Using gluten-free penne and flour means it’s inclusive for many dietary needs without sacrificing taste.
Sun-Dried Tomato Shrimp Pasta, shrimp pasta recipes, creamy sun-dried tomato pasta, easy seafood pasta, flavorful shrimp pasta dishes - This dish shows a white bowl full of creamy pasta with shrimp. The bottom layer has penne pasta colored light yellow mixed with a smooth, thick creamy sauce in a light orange color, speckled with herbs. Resting on top are several medium-sized shrimp, browned with a slight crisp on the edges, their pinkish-orange bodies curved and holding the sauce well. Scattered fresh green basil leaves add color contrast, giving a fresh touch. The bowl is placed on a white marbled surface with some green leaves visible around. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Sun-Dried Tomato Shrimp Pasta Recipe plays a key role in bringing flavor and texture together. I always suggest stocking your pantry with quality sun-dried tomato oil—it adds such a subtle richness that you can’t get anywhere else!

Sun-Dried Tomato Shrimp Pasta, shrimp pasta recipes, creamy sun-dried tomato pasta, easy seafood pasta, flavorful shrimp pasta dishes - Flat lay of extra large raw shrimp with shells peeled, a small mound of smoked paprika powder, a small heap of dried Italian seasoning herbs, a few black peppercorns, coarse sea salt crystals, a small white bowl of rich sun-dried tomato oil, a small white bowl of thick deep red tomato paste, diced sun-dried tomatoes, a small white bowl of gluten free 1:1 flour, fresh green spinach leaves diced, a few small cubes of pale yellow butter, finely minced fresh onion, finely minced fresh garlic cloves, a small white bowl of clear vegetable broth, a small white bowl of heavy cream, a small pile of grated parmesan cheese, fresh bright green chopped basil, uncooked gluten free penne pasta, all arranged symmetrically on a simple white ceramic plate and small white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Shrimp: Extra-large peeled and deveined shrimp cook quickly and stay juicy.
  • Smoked paprika: Adds a warm smoky flavor that complements the shrimp beautifully.
  • Italian seasoning: The herb blend adds classic Italian vibes without needing a dozen different spices.
  • Sun-dried tomato oil: Use the oil from the jar to infuse the shrimp with that signature tangy richness.
  • Tomato paste: Concentrates tomato flavor and thickens the sauce without overwhelming it.
  • Sun-dried tomatoes: Chopped for bursts of chewy, tangy flavor that lift the entire dish.
  • Gluten-free flour: Works as the perfect thickener while keeping the meal gluten-free.
  • Vegetable broth: Adds savory depth and balances the creaminess.
  • Heavy cream: Makes the sauce silky and smooth — I don’t skip this!
  • Parmesan cheese: For that cheesy, salty kick that finishes the sauce perfectly.
  • Spinach: Adds fresh color and a bit of earthiness; plus you sneak in some greens.
  • Minced garlic and onion: These aromatics build a flavorful base that you’ll notice in every bite.
  • Fresh basil: Garnish to brighten and freshen the dish right before serving.
  • Gluten-free penne: Holds the sauce well and keeps the dish hearty.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Sun-Dried Tomato Shrimp Pasta Recipe is totally customizable. I often experiment with different proteins or add a pinch of crushed red pepper for a spicy twist. You should feel free to make this your own!

  • Protein Swap: Sometimes I swap shrimp for chicken or scallops, depending on what’s in my fridge — all work wonderfully with this sauce.
  • Make it Spicy: Adding a bit of crushed red pepper flakes during cooking gives this dish a nice kick that’s not overpowering.
  • Herb Variations: Fresh oregano or thyme can substitute or complement the basil garnish for a different herbaceous note.
  • Vegetable Boost: Toss in mushrooms or roasted bell peppers along with spinach for added texture and color.

Step-by-Step: How I Make Sun-Dried Tomato Shrimp Pasta Recipe

Step 1: Prepping and Cooking the Shrimp

Start by boiling your gluten-free penne according to package instructions — aim for al dente because you want a little bite to hold up to the creamy sauce. Meanwhile, toss the shrimp with smoked paprika, Italian seasoning, salt, and pepper until evenly coated. Heat the sun-dried tomato oil in a skillet over medium heat, then cook the shrimp for about 2 minutes on each side. You’re looking for them to turn pretty pink and curl into a C-shape — overcooking them leads to a rubbery “O” shape, so keep an eye on them! Set the cooked shrimp aside once done.

Step 2: Building the Flavorful Sauce

In the same pan, melt butter on medium-low heat to capture those leftover shrimp flavors. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook this fragrant mixture for about 2 minutes until everything melds together nicely. Stir in the gluten-free flour to help thicken things up, then slowly add vegetable broth and heavy cream, stirring steady to avoid lumps. Toss in the spinach and let the sauce simmer for about 5 minutes until it thickens and the spinach wilts beautifully. Finally, mix in parmesan cheese until melted and silky.

Step 3: Bringing It All Together

Carefully fold your cooked pasta into the sauce, making sure every strand is coated in that delicious creamy goodness. Gently stir in the shrimp last to keep their tender texture intact. Sprinkle chopped fresh basil on top as a final flourish, and you’re ready to dish up.

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Pro Tips for Making Sun-Dried Tomato Shrimp Pasta Recipe

  • Shrimp Shape Guide: Watch for shrimp curling to a C shape as your cue to stop cooking – it guarantees perfect texture every time.
  • Reserve Pasta Water: Keep a little pasta water before draining to loosen the sauce if it gets too thick — it helps everything coat the noodles evenly.
  • Use Sun-Dried Tomato Oil: Cooking shrimp in the oil from the jar boosts the tomato flavor in a subtle but impactful way.
  • Skip Freezing: Since this dish has heavy cream, freezing can change the texture — best enjoyed fresh or refrigerated for a couple days.

How to Serve Sun-Dried Tomato Shrimp Pasta Recipe

Sun-Dried Tomato Shrimp Pasta, shrimp pasta recipes, creamy sun-dried tomato pasta, easy seafood pasta, flavorful shrimp pasta dishes - A white textured bowl holds a creamy pasta with three clear layers: the bottom is light yellow penne pasta coated in a smooth, creamy orange sauce; the middle layer has pink shrimp curled on top of the pasta, some mixed inside; the top layer includes thin strips of bright green herbs and small bits of red, likely sun-dried tomatoes, scattered around. A shiny golden fork rests on the left side of the bowl, touching the food. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always add a generous sprinkle of fresh chopped basil — it brings brightness and a fresh herbal note that lifts the rich sauce beautifully. Occasionally, I also add a bit of extra parmesan for cheesiness or a dash of lemon zest for brightness.

Side Dishes

This pasta pairs wonderfully with simple garlic bread or a crisp green salad with a lemon vinaigrette. For something heartier, I love roasted asparagus or sautéed green beans on the side — balance is everything!

Creative Ways to Present

For a special dinner, try plating the pasta in nested nests and topping each portion with a whole grilled shrimp or two. Drizzle a little extra sun-dried tomato oil and scatter fresh basil leaves for an elegant, restaurant-quality touch right at home.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge. The dish keeps well for up to 3 days, making it perfect for easy lunches or quick dinners when you don’t want to cook again.

Freezing

Because this recipe features cream, I don’t recommend freezing it — the texture tends to separate once thawed. I’ve tried, and it just doesn’t taste quite the same.

Reheating

To reheat, I gently warm the pasta in a skillet over low heat, adding a splash of broth or water to loosen the sauce if it’s thickened too much. This keeps the shrimp tender and the sauce creamy without drying out.

FAQs

  1. Can I use frozen shrimp for this recipe?

    Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This prevents excess moisture and helps them sear nicely in the pan.

  2. Is it necessary to use gluten-free pasta and flour?

    Not at all! I use gluten-free ingredients here to keep the recipe inclusive, but regular pasta and all-purpose flour work just as well if gluten isn’t a concern for you.

  3. How do I prevent the shrimp from overcooking?

    Keep an eye on the shrimp as they cook — once they curl into a firm “C” shape and turn opaque pink, it’s time to remove them from heat. Overcooked shrimp curl tightly into an “O” and get rubbery.

  4. Can I make this recipe dairy-free?

    Definitely! Swap the heavy cream for a creamy coconut milk or cashew cream, and use a dairy-free parmesan alternative. The texture and richness will be slightly different but still delicious.

  5. What can I substitute for sun-dried tomatoes if I don’t have any?

    If you’re out, roasted red peppers offer a similar smoky sweetness. You can also use fresh cherry tomatoes sautéed until soft, but it won’t have quite that concentrated tang.

Final Thoughts

This Sun-Dried Tomato Shrimp Pasta Recipe is one of those dishes that feels like a warm hug after a long day—rich, comforting, and surprisingly easy to make. Every time I serve it, there’s that moment everyone does a happy sigh and digs in enthusiastically. I really hope you’ll give this recipe a try and make it your own, tweaking it with your favorite herbs or swap-ins. It’s a favorite that’s truly worth having in your recipe arsenal.

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Sun-Dried Tomato Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 54 reviews
  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe

Description

Marry Me Shrimp Pasta is a rich and creamy gluten-free dish featuring perfectly cooked shrimp in a flavorful sauce made with sun-dried tomatoes, spinach, and parmesan cheese, served over tender gluten-free penne pasta. This dinner recipe combines smoky, savory, and slightly spicy notes with fresh basil garnish for an irresistible meal.

Ingredients

Units Scale

Shrimp

  • 1 pound extra large shrimp peeled/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 from the sun-dried tomato jar

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

Instructions

  1. Cook the pasta: Boil the gluten free penne according to the package directions until al dente. Drain and set aside while you prepare the shrimp and sauce.
  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 sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes on each side until they are pink, opaque, and form a C-shape, indicating they are perfectly cooked. Avoid overcooking to prevent O-shape. Remove shrimp from pan and set aside to cool.
  4. Start the sauce: In the same pan, melt butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
  5. Thicken the sauce: Stir in gluten free flour to coat the aromatics well. Slowly add vegetable broth, then heavy cream and diced spinach. Cook and stir until the sauce thickens and the spinach wilts, approximately 5 minutes.
  6. Add cheese: Stir in parmesan cheese until fully melted and integrated into the sauce for a creamy texture.
  7. Combine pasta and shrimp: Gently fold the cooked gluten free penne into the sauce, then add the cooked shrimp and mix carefully to coat everything evenly.
  8. Serve: Garnish with chopped fresh basil and serve immediately for the best flavor and texture.

Notes

  • This recipe serves 6 people.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freezing is not recommended due to the cream-based sauce, which may separate after thawing.
  • Check shrimp doneness by shape: C-shaped means perfect, O-shaped means overcooked.
  • You can substitute the shrimp with chicken, steak, scallops, crab, or lobster. Just sear the protein separately and add at the end.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 32 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 230 mg

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