Description
Marry Me Shrimp Pasta is a creamy, flavorful gluten-free pasta dish featuring succulent shrimp cooked in a rich sun-dried tomato and spinach sauce, finished with parmesan cheese and fresh basil for a delightful meal that serves six.
Ingredients
Units
Scale
Shrimp
- 1 pound extra large shrimp peeled/deveined
- 0.5 tablespoon smoked paprika
- 0.75 tablespoon Italian seasoning
- 0.25 teaspoon black pepper
- 0.75 teaspoon salt
- 1.5 tablespoon sun-dried tomato oil from the sun-dried tomato jar
Sauce
- 2.5 tablespoon Cento tomato paste
- 0.5 cup Cento sun-dried tomatoes diced
- 1 tablespoon Italian seasoning
- 0.33 teaspoon sweet smoked paprika
- 0.5 teaspoon salt
- 0.75 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 the Pasta: Boil the gluten free penne pasta according to the package directions until al dente. Drain and set aside.
- Season the Shrimp: Toss the peeled and deveined 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 2 minutes on each side until pink, opaque, and C-shaped. Avoid overcooking to prevent shrimp from becoming O-shaped. Set aside to cool.
- Prepare the 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, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
- Thicken the Sauce: Stir in gluten free flour to the aromatic mixture. 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 to Sauce: Stir in parmesan cheese until melted and well combined into the sauce.
- Combine Pasta and Shrimp: Carefully mix the cooked pasta into the sauce. Then fold in the cooked shrimp gently to combine everything evenly.
- Garnish and Serve: Garnish with fresh chopped basil leaves and serve immediately for best flavor and texture.
Notes
- This recipe serves six people.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing is not recommended due to the cream-based sauce.
- Shrimp are perfectly cooked when C-shaped; an O-shape indicates overcooking.
- Alternative proteins like chicken, steak, scallops, crab, or lobster can be used; sear and add them at the end of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg
