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
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 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.
