Description
Marry Me Shrimp Pasta is a flavorful and creamy gluten-free pasta dish featuring perfectly cooked shrimp in a rich sun-dried tomato and spinach sauce, garnished with fresh basil. This recipe combines smoky paprika, Italian seasonings, and parmesan cheese for a decadent yet easy-to-make meal perfect for weeknight dinners or special occasions.
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
- Prepare the Pasta: Boil the gluten free penne according to the package directions until al dente, then drain and set aside.
- Season the Shrimp: Toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper in a medium bowl until evenly coated.
- Cook the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for two minutes on each side until pink, opaque, and shaped like a ‘C’. Avoid overcooking until shrimp curl into an ‘O’ shape. Remove shrimp from skillet 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, smoked paprika, salt, and dried basil. Cook for about two minutes until fragrant.
- Thicken the Sauce: Stir in the gluten free flour to the aromatic mixture to form a roux. Gradually add vegetable broth, heavy cream, and diced spinach, stirring continuously. Cook the sauce for about 5 minutes until it thickens and the spinach wilts.
- Add Cheese: Stir in the parmesan cheese until it melts completely and the sauce is creamy and smooth.
- Combine Pasta and Shrimp: Carefully mix the cooked pasta into the sauce. Gently fold in the cooked shrimp, ensuring even distribution.
- Garnish and Serve: Sprinkle chopped fresh basil over the pasta and serve immediately for best flavor and texture.
Notes
- This recipe serves six people.
- Refrigerate leftover pasta in an airtight container for up to 3 days.
- Freezing is not recommended because of the cream-based sauce.
- Perfectly cooked shrimp are C-shaped; if they curl into an O-shape, they are overcooked.
- You can substitute shrimp with chicken, steak, scallops, crab, or lobster by searing the meat and adding it at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 180 mg
