Description
Marry Me Shrimp Pasta is a rich and flavorful gluten-free dish featuring juicy shrimp seared to perfection and coated in a creamy sun-dried tomato sauce with spinach and parmesan. This meal is perfect for a special weeknight dinner or entertaining guests, combining bold Italian flavors with a comforting texture.
Ingredients
Units
Scale
Shrimp
- 1 pound extra large shrimp, peeled and 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 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 pasta
Instructions
- Prepare Pasta: Boil the gluten-free penne pasta according to the package instructions until al dente. Drain and set aside.
- Season Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until shrimp are evenly coated.
- Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 2 minutes on each side until shrimp turn pink, opaque, and form a ‘C’ shape. Remove shrimp from skillet and set aside to cool.
- Sauté Aromatics: In the same skillet, melt butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
- Make Sauce: Sprinkle gluten-free flour over the aromatics and stir well. Slowly add vegetable broth, heavy cream, and diced spinach while stirring. Cook the sauce until it thickens and the spinach wilts, about 5 minutes. Add Parmesan cheese and stir until melted and incorporated.
- Combine Pasta, Shrimp, and Sauce: Add the cooked pasta into the sauce and mix well. Gently fold in the cooked shrimp to combine evenly.
- Serve: Garnish with freshly chopped basil and serve immediately to enjoy the creamy, flavorful shrimp pasta.
Notes
- This recipe serves six people.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Because the dish contains cream, freezing is not recommended as the texture may change.
- Shrimp is perfectly cooked when shaped like a ‘C’; if it curls into an ‘O’, it is overcooked.
- You can substitute the shrimp with chicken, steak, scallops, crab, or lobster by searing the chosen protein first and adding it back into the sauce at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 2g
- Sodium: 1553mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 161mg
