Description
This Marry Me Shrimp Pasta is a creamy, flavorful dish featuring perfectly cooked shrimp tossed in a rich tomato and sun-dried tomato cream sauce with gluten-free penne pasta. Garnished with fresh basil and parmesan cheese, it’s a satisfying meal perfect for a special dinner or any night of the week.
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
- Boil Pasta: Bring a large pot of water to a boil and cook the gluten-free penne according to the package instructions until al dente. Drain and set aside.
- Prepare Shrimp: In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for two minutes on each side until pink, opaque, and shaped like a C. Avoid overcooking to prevent shrimp from curling into an O shape. Remove shrimp from skillet and set aside.
- Make Sauce Base: In the same skillet, melt the butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about two minutes until the mixture becomes fragrant.
- Thicken Sauce: Sprinkle gluten-free flour into the pan and stir well to combine. Slowly pour in the vegetable broth and heavy cream, stirring constantly. Add the diced spinach and cook, stirring frequently, until the sauce thickens and the spinach wilts, about 5 minutes.
- Add Cheese: Stir in the parmesan cheese until fully melted and the sauce is creamy.
- Combine Pasta and Shrimp: Gently fold the cooked gluten-free penne and shrimp into the sauce until evenly coated and heated through.
- Serve: Garnish with chopped fresh basil and serve immediately while hot.
Notes
- This recipe serves 6 people.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Due to the cream content, freezing this dish is not recommended as texture may be affected.
- Shrimp are perfectly cooked when curled into a C shape; overcooked shrimp curl into an O shape and become tough.
- You can substitute shrimp with chicken, steak, or other seafood like scallops, crab, or lobster. Simply sear the protein and add it at the end with the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 180 mg
