Description
Marry Me Shrimp Pasta is a creamy, flavorful gluten-free pasta dish featuring perfectly cooked shrimp simmered in a rich sauce of sun-dried tomatoes, garlic, herbs, and parmesan cheese. This comforting and elegant meal combines tender shrimp with gluten-free penne and a luscious spinach and cream sauce, garnished with fresh basil for a vibrant finish.
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 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
- Boil Pasta: Bring a large pot of salted water to a boil and cook the gluten free penne according to the package directions until al dente, then drain and set aside.
- Prepare Shrimp: In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until well coated.
- Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for two minutes on each side until they turn pink, opaque, and form a C shape, then remove from the skillet and set aside to cool.
- Make Sauce Base: In the same skillet, melt butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.
- Thicken Sauce: Stir in gluten free flour, then gradually add vegetable broth and heavy cream while stirring. Add diced spinach and cook for about five minutes until the sauce thickens and the spinach wilts.
- Add Cheese: Stir in parmesan cheese until melted and incorporated into the sauce.
- Combine Pasta and Shrimp: Gently mix the cooked pasta into the sauce, then fold in the cooked shrimp.
- Garnish and Serve: Sprinkle with chopped fresh basil and serve immediately for a delicious and creamy shrimp pasta dish.
Notes
- This recipe serves six people.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing this dish is not recommended due to the cream-based sauce.
- Shrimp is perfectly cooked when curled into a C shape; an O shape indicates overcooking.
- You can substitute shrimp with chicken, steak, scallops, crab, or lobster, searing the protein and adding it at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 190 mg
