Marry Me Shrimp Pasta with Spinach & Mushrooms
Sep 17, 2025
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Some of my most beloved recipes are ones that started off simple and got more delicious over time. Marry Me Shrimp Pasta is one of those. Inspired by the viral Marry Me Chicken trend and my own Whole30-compatible Creamy Mushroom, Spinach & Shrimp Skillet, I created this version to be a little more layered in flavor and a tiny bit decadent.
Similar to other marry me recipes, you’ll find sun-dried tomatoes and Italian herbs. I’ve added mushrooms and plenty of nutrient-dense spinach to help balance out the rich sauce.
Why You’ll Love this Marry Me Shrimp
While you can find plenty of Marry Me Shrimp Pasta recipes out there, here are a few things I did to make this the perfect skillet meal:
- A combination of mushrooms and spinach adds both texture and color, making the dish more filling without overwhelming the shrimp.
- Using the same skillet to cook the shrimp as making the sauce saves on dishes and allows you to get all of the left-behind seasoning incorporated into the meal.
- Flexible swaps, including gluten-free alternatives, makes this recipe more approachable for multiple dietary considerations. You can even swap the heavy cream for coconut cream or a non-dairy milk.
- Clarity in steps: shrimp first, sauce second, combine at the end ensures nothing overcooks or becomes rubbery
Storage & Serving Suggestions
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of vegetable stock, as needed. Cream sauces don’t generally freeze well, as the texture can separate, so this is best eaten within the first few days after making it.
Pair this creamy pasta with something fresh: a simple green salad or a side of garlic bread so you can sop up every bit of the sauce. Finish with extra basil and freshly ground pepper.
Frequently Asked Questions
Pat shrimp dry with a paper towel before seasoning. Cook over medium heat. The shrimp are done when they’re opaque and just curl, about 2 minutes per side. Overcooking will make the shrimp tough.
Yes! Swap the heavy cream for a plant-based milk (coconut milk or almond milk work well). You also can skip the Parmesan cheese or use a plant-based alternative.
While the recipe calls for penne, you can easily use whatever pasta you prefer. If you’re gluten-free, choose a short pasta like macaroni or similar shapes. If you don’t want pasta at all, make the shrimp and sauce as directed and serve it over zucchini noodles or spaghetti squash for a lower-carb version.
– Add stock gradually and allow time to simmer. This will help your sauce thicken at a consistent pace.
– Use reserved pasta water, if you saved some, to thin out a thicker sauce.
– If the sauce is too runny, keep simmering for several minutes before you add the shrimp and pasta, until the sauce thickens to your liking.
Cooking this Marry Me Shrimp Pasta feels like comfort with flair — something special enough for guests but simple enough for a weeknight. If you try it, I’d love to hear how you make it your own: did you lighten it? Add your twist? Drop a comment in the review section or tag me on Instagram so I can see your version.
Marry Me Shrimp Pasta
Ingredients
- 8 ounces penne pasta, or gluten-free short pasta
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour, or 1:1 gluten-free flour
- 1 tablespoon tomato paste
- 2 cups vegetable stock
- 1 cup sundried tomatoes, roughly chopped
- 3 cups baby spinach
- ½ teaspoon red pepper flakes, optional
- ½ cup shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons fresh basil, chopped
- More Italian seasoning, salt, and pepper to taste (as needed)
Instructions
For the pasta
- 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 ¼ cup pasta water for adjusting sauce consistency.)
For the shrimp
- 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.
- Sauté 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.
For the sauce & finishing
- 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 ½ 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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