Description
Marry Me Shrimp Pasta is a creamy, flavorful dish featuring tender shrimp cooked in a rich sun-dried tomato and Parmesan cream sauce. This gluten-free pasta combines smoky paprika, Italian seasoning, and fresh spinach for a vibrant, comforting meal perfect for any occasion.
Ingredients
Units
Scale
For the 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 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, grated
- Fresh basil, chopped for garnish
- 12 oz gluten free penne pasta
Instructions
- Boil Pasta: Prepare the gluten free penne pasta according to the package instructions until al dente. Drain and set aside.
- Season Shrimp: In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Cook Shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Add shrimp and cook for 2 minutes on each side until they turn pink, opaque, and form a C-shape. Remove shrimp from pan and set aside to cool.
- Prepare Sauce Base: In the same skillet, melt butter over medium-low heat. Add minced garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
- Thicken Sauce: Stir in gluten free flour thoroughly. Gradually add vegetable broth, heavy cream, and diced spinach, stirring continuously. Cook for approximately 5 minutes until sauce thickens and spinach wilts.
- Add Cheese: Stir in grated Parmesan cheese until fully melted and sauce is creamy.
- Combine Pasta and Shrimp: Gently fold cooked pasta into the sauce followed by the cooked shrimp. Stir carefully to combine without breaking shrimp.
- Garnish and Serve: Sprinkle fresh chopped basil over the dish before serving warm.
Notes
- This recipe yields 6 servings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Due to the cream sauce, freezing this dish is not recommended.
- Shrimp is perfectly cooked when curled into a C-shape; avoid overcooking to prevent an O-shape.
- You can substitute shrimp with chicken, steak, scallops, crab, or lobster by searing the chosen protein and adding it at the end.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 321
- Sugar: 2g
- Sodium: 1553mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 161mg
