Description
Marry Me Shrimp Pasta is a creamy, flavorful gluten-free dish featuring succulent shrimp cooked with sun-dried tomato oil, smoky spices, and a rich sauce made from tomato paste, sun-dried tomatoes, spinach, and Parmesan cheese. This delicious pasta meal is perfect for a comforting dinner that’s easy to prepare and sure to impress.
Ingredients
Units
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For the 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
For the 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 Pasta: Boil the gluten-free penne according to package directions until al dente. Drain and set aside.
- Season Shrimp: Toss shrimp with smoked paprika, Italian seasoning, salt, and black pepper in a medium bowl, ensuring even coating.
- Cook Shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Cook shrimp for 2 minutes on each side until they turn pink, opaque, and form a C shape. Avoid overcooking to prevent O shape. Remove shrimp and set aside.
- Prepare Sauce Base: In the same pan, melt butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
- Thicken Sauce: Stir in gluten-free flour to the aromatics, then slowly add vegetable broth, heavy cream, and spinach. Cook while stirring until the sauce thickens and spinach wilts, about 5 minutes.
- Add Cheese: Stir in parmesan cheese until fully melted and combined into the sauce.
- Combine Pasta and Shrimp: Gently fold cooked pasta into the sauce, then add the cooked shrimp. Stir carefully to combine all ingredients evenly without breaking shrimp.
- Garnish and Serve: Top the pasta with chopped fresh basil. Serve warm and enjoy your Marry Me Shrimp Pasta.
Notes
- This recipe serves 6 people.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not freeze this dish as the cream-based sauce can separate and become grainy.
- Shrimp are perfectly cooked when formed into a C shape; overcooked shrimp curl into an O shape and become tough.
- You may substitute shrimp with chicken, steak, scallops, crab, or lobster by searing your preferred protein and adding it at the end of the sauce preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 190 mg
