Description
Marry Me Shrimp Pasta is a creamy, flavorful gluten-free pasta dish featuring succulent shrimp cooked in a savory sun-dried tomato and parmesan sauce with spinach and Italian herbs. Ready in just 35 minutes, this delightful meal combines vibrant spices and fresh ingredients for a perfect weeknight dinner or special occasion.
Ingredients
Shrimp
- 1 pound extra large shrimp (peeled and deveined)
- 1/2 tbsp smoked paprika
- 3/4 tbsp Italian seasoning
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
Sauce
- 2 1/2 tbsp Cento tomato paste
- 1/2 cup Cento sun-dried tomatoes (diced)
- 1 tbsp Italian seasoning
- 1/3 tsp sweet smoked paprika
- 1/2 tsp salt
- 3/4 tsp dried basil
- 2 tbsp gluten free 1:1 flour
- 2 cups diced spinach
- 2 tbsp butter
- 2 tbsp minced onion
- 2 tbsp minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil (chopped for garnish)
Pasta
- 12 oz gluten free penne
Instructions
- Boil the Pasta: Begin by boiling the gluten-free penne pasta according to the package directions until al dente. Drain and set aside once cooked.
- 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 the sun-dried tomato oil in a large skillet over medium heat. Add the seasoned shrimp and cook for about 2 minutes on each side until they turn pink, opaque, and form a C-shape. Avoid overcooking to prevent the shrimp from curling into an O-shape.
- Set Shrimp Aside: Remove the cooked shrimp from the skillet and set aside to cool while you prepare the sauce.
- Sauté Aromatics: In the same skillet, melt the butter over medium-low heat. Add the minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until the mixture becomes fragrant.
- Create the Sauce Base: Stir in the gluten-free flour with the aromatics to form a roux. Gradually add the vegetable broth, heavy cream, and diced spinach. Stir continuously and cook for about 5 minutes until the sauce thickens and the spinach wilts.
- Add Cheese: Mix in the parmesan cheese until melted and fully incorporated into the sauce, creating a rich and creamy consistency.
- Combine Pasta and Shrimp: Gently fold the cooked pasta into the sauce, then carefully add the shrimp. Stir lightly to combine all ingredients without breaking the shrimp.
- Garnish and Serve: Sprinkle chopped fresh basil over the dish for a fresh, aromatic finish. Serve warm and enjoy your Marry Me Shrimp Pasta.
Notes
- Be careful not to overcook the shrimp; they should be pink and slightly curled in a C shape.
- Using gluten-free pasta and flour makes this recipe suitable for gluten-sensitive diets.
- You can substitute vegetable broth with chicken broth for a non-vegetarian option if desired.
- If sun-dried tomato oil is unavailable, olive oil can be used as a substitute, though it will alter the flavor slightly.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
