Description
A rich and flavorful creamy shrimp pasta featuring tender shrimp sautéed in a sun-dried tomato and herb-infused sauce, tossed with gluten-free penne and fresh spinach for a comforting yet elegant meal perfect for seafood lovers.
Ingredients
Scale
Shrimp Seasoning
- 1 pound extra-large shrimp, peeled and deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
Sauce
- 1 ½ tablespoon sun-dried tomato oil (from the sun-dried tomato jar)
- 2 ½ tablespoons Cento tomato paste
- ½ cup Cento sun-dried tomatoes, diced
- 1 tablespoon Italian seasoning
- â…“ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoons gluten-free 1:1 flour
- 2 cups diced fresh spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Pasta & Garnish
- 12 oz gluten-free penne pasta
- Fresh basil, chopped for garnish
Instructions
- Cook the Pasta: Prepare the gluten-free penne pasta according to the package instructions until al dente. Drain and set aside to keep warm.
- Season the Shrimp: In a bowl, combine the peeled and deveined shrimp with smoked paprika, Italian seasoning, black pepper, and salt, tossing to coat evenly.
- Cook the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter and add the minced onion and garlic. Sauté for 2-3 minutes until fragrant and translucent, building a flavor base for the sauce.
- Add Flour: Sprinkle the gluten-free flour over the sautéed onion and garlic, stirring continuously to combine and cook for 1 minute to eliminate the raw flour taste.
- Make the Sauce: Gradually whisk in the vegetable broth, tomato paste, diced sun-dried tomatoes, Italian seasoning, sweet smoked paprika, salt, dried basil, and fresh spinach. Cook the sauce until it thickens slightly, about 5 minutes, blending the flavors together.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is smooth, creamy, and well combined. Taste and adjust seasoning if necessary.
- Combine Shrimp with Sauce: Return the cooked shrimp to the skillet, stirring gently to coat them thoroughly in the creamy sauce.
- Toss with Pasta: Add the cooked gluten-free penne pasta to the skillet and toss everything together until the pasta is evenly coated with the shrimp and sauce mixture.
- Garnish and Serve: Sprinkle freshly chopped basil over the top. Serve the creamy Marry Me Shrimp Pasta immediately for the best flavor and texture.
Notes
- Use gluten-free flour to keep the dish suitable for gluten-sensitive diets.
- Sun-dried tomato oil adds depth of flavor; do not substitute with plain oil to maintain authenticity.
- Adjust seasoning as needed, especially salt, depending on the saltiness of your broth and cheese.
- Fresh spinach adds a nice touch of color and nutrition, but baby kale or arugula can be used as alternatives.
- If Parmesan is not available, a similar hard Italian cheese such as Pecorino Romano can be used.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and a dairy-free butter alternative, and use a vegan Parmesan substitute.
