I still remember the first time I made Marry Me Shrimp Pasta for a busy weeknight and watched everyone at the table quiet down with the first forkful. It’s a creamy, tomato-kissed pasta that feels special without being fussy. This gluten-free version keeps the comfort while making it accessible for guests with gluten sensitivities. If you enjoy the same saucy, herb-forward profile with chicken, try Marry Me Chicken Pasta for another weeknight winner.

Why you’ll love this dish

This recipe hits the sweet spot between restaurant flair and home-cook simplicity. Shrimp cooks fast, so the whole meal is ready in about 25–30 minutes. The sun-dried tomatoes give the sauce concentrated umami and a touch of acidity that plays beautifully with creamy heavy cream and salty Parmesan. It’s great for busy weeknights, date nights at home, or when you want something impressive with minimal cleanup. Because it uses gluten-free pasta, it’s also an easy option for guests who avoid gluten.

Step-by-step overview

Start by boiling the pasta, then sauté garlic and quickly cook the shrimp. Remove the shrimp, build the sauce in the same pan with sun-dried tomatoes, cream, and broth, and let it simmer until slightly thickened. Return the shrimp, toss in the drained pasta, season, and finish with fresh basil and grated Parmesan. The shrimp goes in and out of the pan fast, so everything stays tender and saucy.

What you’ll need

• 8 oz gluten-free pasta (brown rice, corn blends, or chickpea pasta work well)
• 1 lb shrimp, peeled and deveined (medium or large)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (packed in oil or rehydrated if dry)
• 1 cup heavy cream
• 1 cup chicken or vegetable broth (use low-sodium if you prefer)
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

Ingredient notes: If you need a dairy-free version, swap heavy cream for a full-fat coconut cream or blended cashew cream and use nutritional yeast in place of Parmesan. If sun-dried tomatoes are very salty, rinse a little or use fewer.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
3. Add the shrimp to the skillet in a single layer. Cook 1 to 2 minutes per side, until the shrimp are pink and opaque. Remove the shrimp to a plate and keep warm.
4. In the same skillet, add the chopped sun-dried tomatoes, heavy cream, and chicken or vegetable broth. Stir in the Italian seasoning. Bring to a gentle simmer and cook 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the cooked shrimp to the skillet and toss gently to coat in the sauce. Heat through for 1 to 2 minutes.
6. Add the cooked pasta and toss until everything is evenly coated. Taste and season with salt and pepper as needed.
7. Serve the pasta hot. Garnish with torn fresh basil and a generous grating of Parmesan.

Best ways to enjoy it

Plate this pasta in shallow bowls so the sauce stays with each forkful. Add fresh basil leaves on top for aroma and color. For sides, serve a crisp green salad with lemon vinaigrette and warm gluten-free garlic bread or toasted baguette slices for sopping up sauce. If you want a lighter seafood theme for the evening, complement this dish with cilantro lime shrimp tacos as a fun second option for guests.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, stirring frequently to avoid overcooking the shrimp. Microwaving is possible in short bursts, but stir between intervals. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Always reheat until steaming hot throughout.

Pro chef tips

• Don’t overcook the shrimp. Pull them as soon as they are pink and opaque; they’ll firm up slightly as they rest in the sauce.
• Use some of the reserved pasta cooking water if the sauce needs loosening. A few tablespoons help the sauce cling to pasta.
• If your sun-dried tomatoes come packed in oil, drain some of the oil to control richness. Save a teaspoon to flavor the oil when sautéing garlic.
• Taste before adding salt. Sun-dried tomatoes and Parmesan add saltiness, so you may need less than you expect.
• For a silkier sauce, simmer gently and avoid a rolling boil that can separate dairy.

Creative twists

• Swap the shrimp for cooked scallops or shredded rotisserie chicken if you want a different protein.
• Make it spicy by adding red pepper flakes or a pinch of smoked paprika.
• Go vegetarian by substituting roasted mushrooms or artichoke hearts for shrimp and using vegetable broth.
• For a brighter, lighter sauce, stir in a little lemon zest and extra basil at the end.
• To make it dairy-free, use coconut cream or blended cashews and top with toasted pine nuts for richness.

Your questions answered

How long does this take to make start to finish?

Expect about 25 to 30 minutes total. Most of that time is sauce simmering and pasta cooking; shrimp cook in just a few minutes.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp in the fridge overnight or place them in a sealed bag and submerge in cold water for faster thawing. Pat dry before cooking to avoid steaming instead of searing.

Can I prepare parts of this ahead?

You can chop garlic and sun-dried tomatoes a day ahead and cook the pasta earlier in the day. For best texture, cook the shrimp and combine everything just before serving.

How do I thicken the sauce if it’s too thin?

Simmer it a few minutes longer uncovered to reduce and concentrate. Alternatively, whisk in a small slurry of cornstarch and water (about 1 teaspoon cornstarch mixed with 1 tablespoon water), then simmer until thickened.

Is this suitable for a gluten-free diet?

Yes, when you use certified gluten-free pasta and check the labels on store-bought sun-dried tomatoes or broth to avoid cross-contamination.

Can I freeze leftovers with shrimp?

You can freeze the dish, but shrimp can become slightly softer after freezing and reheating. For best texture, freeze the sauce and pasta separately from the shrimp when possible, or freeze only the sauce and reheat with freshly cooked shrimp when ready to serve.

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