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If you’re on the hunt for a dish that blends rich flavors with a burst of sunshine in every bite, this Creamy Sun-Dried Tomato Shrimp Pasta Recipe is your new best friend. Picture tender, juicy shrimp enveloped in a luscious, velvety sauce filled with the tangy sweetness of sun-dried tomatoes and a hint of smoky paprika—all tossed with perfectly cooked gluten-free penne and fresh spinach. Each forkful sings with warmth, comfort, and a touch of elegance that’s perfect for anything from a cozy weeknight dinner to impressing your guests. Let’s dive into why this recipe will quickly become a staple in your kitchen!
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this dish an irresistible success. Each component is simple yet essential, playing a unique role in creating the balance of flavors, silky textures, and vibrant colors that make this Creamy Sun-Dried Tomato Shrimp Pasta Recipe shine.
- Extra-large shrimp (1 pound): Peeled and deveined for quick cooking and a tender bite.
- Smoked paprika (½ tablespoon): Adds a subtle smoky warmth that complements the tomato and shrimp beautifully.
- Italian seasoning (1 ½ tablespoons total): A fragrant blend of herbs that elevates the sauce’s depth.
- Black pepper (¼ teaspoon): A touch of heat to balance the creaminess.
- Salt (1 ¼ teaspoons total): Essential for enhancing all the natural flavors.
- Sun-dried tomato oil (1 ½ tablespoons): Delivers intense tomato essence and richness right from the jar.
- Cento tomato paste (2 ½ tablespoons): Concentrated tomato flavor that thickens the sauce perfectly.
- Cento sun-dried tomatoes (½ cup, diced): Chewy bursts of sweetness and tang throughout the dish.
- Sweet smoked paprika (â…“ teaspoon): Adds a gentle sweetness alongside the smoky notes.
- Dried basil (¾ teaspoon): Infuses the sauce with sweet, peppery undertones.
- Gluten-free 1:1 flour (2 tablespoons): Thickens the sauce for that creamy, clingy texture.
- Fresh spinach (2 cups, diced): Adds a fresh, vibrant green color and a touch of earthiness.
- Butter (2 tablespoons): Creates a silky base for sautéing aromatics and enriches the flavor.
- Minced onion (2 tablespoons): Provides a sweet, savory foundation to the sauce.
- Minced garlic (2 tablespoons): Brings that irresistible aroma and depth.
- Vegetable broth (2 cups): Keeps the sauce light yet flavorful.
- Heavy cream (1 cup): The star ingredient that makes this sauce luxuriously creamy.
- Parmesan cheese (1 cup, grated): Sharp and nutty, melting seamlessly into the sauce.
- Gluten-free penne pasta (12 oz): Perfectly textured pasta that holds onto the sauce.
- Fresh basil (for garnish): Adds a fresh, herbal brightness and beautiful color to finish.
How to Make Creamy Sun-Dried Tomato Shrimp Pasta Recipe
Step 1: Prepare the Pasta
Start by cooking the gluten-free penne pasta according to the package directions until it’s tender but still with a little bite. Don’t forget to drain it well and set it aside because it will soon be joining that rich sauce.
Step 2: Season and Cook the Shrimp
In a bowl, toss the shrimp with smoked paprika, Italian seasoning, black pepper, and salt. This seasoning mix brings out the shrimp’s natural sweetness with a slight smoky and herby touch. Then, heat the sun-dried tomato oil in a large skillet over medium-high heat and cook the shrimp for 2 to 3 minutes on each side until they’re gloriously pink and slightly caramelized. Remove them to a plate but keep all that flavor in the pan—it’s about to get better.
Step 3: Sauté Aromatics and Build the Sauce
In the same skillet, melt the butter and toss in the minced onion and garlic. Let them soften and become fragrant, about 2 to 3 minutes. This step is where the foundation of flavor comes together, so don’t rush it. Next, sprinkle the gluten-free flour over the sautéed mixture, stirring constantly. Cooking the flour for about one minute helps create that luscious sauce base you’re longing for.
Step 4: Add Tomatoes, Herbs, and Broth
Gradually whisk in the vegetable broth, tomato paste, diced sun-dried tomatoes, Italian seasoning, smoked paprika, salt, dried basil, and diced spinach. This vibrant combination simmers gently for about five minutes, allowing the sauce to thicken and the flavors to marry beautifully. The spinach adds not just nutrition but also a gorgeous splash of green that livens up the plate.
Step 5: Finish with Cream and Cheese
Lower the heat and stir in the heavy cream and Parmesan cheese, blending everything into a smooth, creamy dream. Taste and adjust seasoning if needed to ensure every bite is perfectly balanced. Then, return the cooked shrimp to the skillet, tossing them gently so they get coated in the flavorful sauce.
Step 6: Combine Pasta and Sauce
Finally, add the cooked penne pasta directly into the skillet with the shrimp and creamy sauce. Toss everything together until each pasta piece is gloriously coated and the dish looks as delicious as it tastes. Your creamy, comforting, and oh-so-satisfying Creamy Sun-Dried Tomato Shrimp Pasta Recipe is ready to hit the table!
How to Serve Creamy Sun-Dried Tomato Shrimp Pasta Recipe
Garnishes
Sprinkle freshly chopped basil over the plated pasta for a burst of color and herbal brightness that perfectly contrasts the rich sauce. You could also grate some extra Parmesan on top for that irresistible cheesy finish that makes the dish feel truly indulgent.
Side Dishes
Since this pasta is rich and filling, pairing it with light, fresh sides is the way to go. A crisp green salad with a tangy vinaigrette or some roasted asparagus makes for a lovely companion. Crusty gluten-free garlic bread also pairs wonderfully if you want to soak up any leftover sauce.
Creative Ways to Present
Serve this pasta in shallow bowls to showcase the vibrant colors and textures, layering the shrimp on top for an attractive, restaurant-worthy presentation. Another idea is to garnish with edible flowers or a drizzle of extra sun-dried tomato oil for that extra wow factor when entertaining friends.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sun-Dried Tomato Shrimp Pasta Recipe can be safely stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before refrigerating to maintain freshness.
Freezing
While shrimp and cream-based sauces don’t always freeze perfectly, you can freeze the cooked pasta and sauce separately without the shrimp for up to 2 months. Thaw overnight in the fridge and reheat gently, then add freshly cooked or thawed shrimp when ready to serve.
Reheating
Reheat leftovers slowly on the stovetop over low-medium heat, adding a splash of broth or water to loosen the sauce if needed. Avoid high heat to prevent the cream from separating. Stir gently until warmed through, then enjoy almost like it’s freshly made!
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This helps to ensure they cook evenly without releasing too much water into the dish.
Is it possible to make this recipe dairy-free?
Yes, you can swap out the butter for a plant-based alternative and use coconut cream or a cashew cream for the heavy cream. Nutritional yeast or a dairy-free Parmesan substitute will be great options to maintain that cheesy flavor without dairy.
How spicy is this dish?
The level of heat is mild and balanced thanks to the smoked paprika and black pepper. If you like a bit more kick, you can add a pinch of red chili flakes during the shrimp seasoning or while making the sauce.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won’t provide quite the same intense, sweet-tart flavor or chewy texture that sun-dried tomatoes bring. However, if you don’t have sun-dried tomatoes, using a mix of ripe cherry tomatoes for that fresh tomato flavor plus a little extra tomato paste will get you close.
What type of pasta works best for this recipe?
Gluten-free penne works wonderfully here because its shape holds the sauce nicely. But you can also use other tube-shaped pastas or even fettuccine depending on your texture preference—just be sure to adjust cooking times accordingly.
Final Thoughts
This Creamy Sun-Dried Tomato Shrimp Pasta Recipe is truly a joy to make and eat. From the beautifully seasoned shrimp to that indulgent, tangy sauce and fresh spinach, it’s a dish that feels both special and totally achievable on any night. Trust me, once you try it, you’ll want to keep this recipe close for those moments when you crave comfort with a splash of elegance. Grab your ingredients and get ready for a flavorful kitchen adventure!
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Creamy Sun-Dried Tomato Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A decadent and flavorful creamy shrimp pasta infused with sun-dried tomatoes, Italian herbs, and Parmesan cheese. This gluten-free dish combines tender shrimp tossed in paprika and Italian seasoning with a luscious, creamy tomato sauce, fresh spinach, and gluten-free penne pasta to create a comforting and elegant meal ready in just 35 minutes.
Ingredients
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 Ingredients
- 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 and Garnish
- 12 oz gluten-free penne pasta
- Fresh basil, chopped for garnish
Instructions
- Cook Pasta: Prepare the gluten-free penne pasta according to the package instructions until al dente. Drain thoroughly and set aside to use later in the dish.
- Season Shrimp: In a bowl, combine the peeled and deveined shrimp with smoked paprika, Italian seasoning, black pepper, and salt. Toss well to ensure the shrimp are evenly coated with the spice mix.
- Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 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 the onions become translucent and the mixture is fragrant.
- Create Roux: Sprinkle the gluten-free flour over the sautéed onions and garlic, stirring continuously to combine and cook for about 1 minute. This helps to thicken the sauce later.
- Add Sauce Ingredients: Gradually whisk in the vegetable broth, tomato paste, diced sun-dried tomatoes, Italian seasoning, sweet smoked paprika, salt, dried basil, and diced fresh spinach. Cook the mixture, stirring occasionally, until the sauce thickens slightly, approximately 5 minutes.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce becomes smooth and creamy. Taste and adjust seasoning as needed.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and stir them gently into the sauce, ensuring they are evenly coated.
- Toss Pasta: Add the cooked gluten-free penne pasta to the skillet and toss everything together so the pasta is well combined with the shrimp and creamy sauce.
- Garnish and Serve: Sprinkle fresh chopped basil over the top and serve the creamy Marry Me shrimp pasta immediately while warm.
Notes
- Use gluten-free pasta and flour to keep the dish gluten-free.
- For extra heat, add a pinch of red pepper flakes when sautéing onions and garlic.
- Sun-dried tomato oil adds great flavor but can be substituted with olive oil if unavailable.
- Ensure shrimp are not overcooked to maintain their tenderness.
- This recipe can be adapted with chicken or scallops as alternative proteins.
- Leftovers keep well refrigerated for up to 2 days. Reheat gently to avoid curdling the cream sauce.
