Description
Marry Me Shrimp Pasta is a rich and flavorful gluten-free dish featuring succulent shrimp cooked in a creamy sun-dried tomato sauce with spinach and parmesan. This easy-to-make recipe combines smoky paprika, Italian herbs, and a luscious sauce served over tender gluten-free penne, perfect for a comforting weeknight dinner or special occasion.
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
Other
- 12 oz gluten-free penne pasta
- Fresh basil, chopped for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.
- 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 about 2 minutes per side until they turn pink, opaque, and form a C shape. Avoid overcooking (shrimp should not curl tightly into an O shape). Remove shrimp from skillet and set aside.
- Prepare the sauce aromatics: 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 this mixture for approximately 2 minutes until fragrant.
- Thicken the sauce: Stir in gluten-free flour to the aromatic mixture, mixing well. Slowly add vegetable broth and heavy cream while stirring to avoid lumps. Add diced spinach and continue cooking until the sauce thickens and the spinach wilts, about 5 minutes.
- Finish the sauce: Stir in parmesan cheese until melted and the sauce is creamy and smooth.
- Combine pasta and shrimp: Gently fold the cooked pasta and shrimp into the sauce until evenly coated and heated through.
- Garnish and serve: Sprinkle freshly chopped basil over the dish before serving. Enjoy your Marry Me Shrimp Pasta warm.
Notes
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Using gluten-free pasta and flour makes this recipe suitable for those with gluten sensitivities.
- Sun-dried tomato oil adds a rich flavor; if unavailable, substitute with olive oil but expect a slight flavor change.
- Fresh basil garnish adds a fresh herbal note; you can substitute with parsley if desired.
- For a lighter version, you can reduce the heavy cream quantity or substitute with half-and-half.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 175 mg
