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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add cheese: Stir in parmesan cheese until fully melted and integrated into the sauce for a creamy texture.
- 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.
- 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
