Description
This Marry Me Shrimp Pasta is a creamy, flavorful dish packed with succulent shrimp, sun-dried tomatoes, and spinach, all tossed in a rich, velvety sauce. The combination of bold spices, tender shrimp, and a creamy sun-dried tomato sauce makes this gluten-free pasta irresistible and perfect for any special occasion or weeknight dinner.
Ingredients
For the 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 tablespoons sun-dried tomato oil (from the sun-dried tomato jar)
For the Sauce
- 2 1/2 tablespoons 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 tablespoons gluten-free 1:1 flour
- 2 cups diced spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil, chopped (for garnish)
For the Pasta
- 12 oz gluten-free penne
Instructions
- Cook the Pasta
- Boil the Pasta
Bring a large pot of salted water to a boil. Cook the gluten-free penne according to package directions until al dente. Drain and set aside. - Prepare the Shrimp
-
Season the Shrimp
In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and pepper until evenly coated. -
Cook the Shrimp
Heat sun-dried tomato oil in a large skillet over medium heat. Add the seasoned shrimp and cook for about 2 minutes on each side until they are pink, opaque, and C-shaped. Avoid overcooking (shrimp that curl into an O-shape are overcooked). Remove the shrimp from the skillet and set aside. - Make the Sauce
-
Sauté the Aromatics
In the same skillet, melt butter over medium-low heat. Add minced garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant. -
Create the Creamy Base
Stir in the gluten-free flour to coat the aromatics. Slowly pour in the vegetable broth and heavy cream, stirring constantly to combine. Add the diced spinach and cook until the sauce thickens and the spinach wilts, about 5 minutes. -
Add Cheese
Stir in the parmesan cheese and cook until melted and fully incorporated into the sauce. - Assemble the Dish
-
Combine Pasta and Sauce
Add the cooked pasta to the skillet, tossing to coat it evenly in the creamy sauce. -
Add Shrimp
Gently fold the cooked shrimp back into the skillet, stirring to combine. -
Garnish and Serve
Garnish with freshly chopped basil and serve hot.
Notes
- Gluten-Free Option: This recipe uses gluten-free 1:1 flour and penne, but regular pasta and flour can be used if gluten is not a concern.
- Protein Swap: Feel free to substitute the shrimp with chicken or scallops if desired.
- Extra Creaminess: Add an extra splash of heavy cream or more parmesan for an even creamier texture.
- Spice Level: For a spicier kick, add a pinch of red pepper flakes to the sauce.
Nutrition
- Serving Size: 1¼ cups
- Calories: 530g
- Sugar: 5g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 13
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 190mg