Description
Marry Me Shrimp Pasta is a rich and creamy gluten-free pasta dish featuring perfectly seasoned sautéed shrimp in a luscious sun-dried tomato and parmesan cream sauce. This elegant yet easy-to-make recipe combines tender shrimp, flavorful sun-dried tomatoes, and tender gluten-free penne, finished with fresh basil for a restaurant-quality meal ready in just 35 minutes.
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 sun-dried tomato 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: Bring a large pot of salted water to a boil. Cook the gluten free penne according to the package instructions until al dente. Drain and set aside.
- Season Shrimp: In a medium bowl, toss the peeled and deveined 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 shrimp turn pink, opaque, and curl into a C-shape. Avoid overcooking to prevent an O-shape. Remove shrimp from skillet and set aside to cool slightly.
- Sauté Aromatics: Using the same pan, melt butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for about 2 minutes until the mixture is fragrant and the onions soften.
- Make Sauce Base: Sprinkle gluten free flour over the aromatics and stir well to combine. Slowly pour in vegetable broth and heavy cream while stirring continuously to prevent lumps. Add diced spinach and cook for about 5 minutes, stirring often, until sauce thickens and spinach wilts.
- Add Cheese: Stir in grated parmesan cheese until fully melted and the sauce is smooth and creamy.
- Combine Pasta and Shrimp: Add the cooked penne pasta into the sauce and toss gently to coat. Then fold in the cooked shrimp carefully to distribute evenly without breaking them apart.
- Garnish and Serve: Sprinkle chopped fresh basil over the top for a fresh, vibrant finish. Serve immediately while warm and enjoy your flavorful Marry Me Shrimp Pasta.
Notes
- Do not overcook shrimp; they should curl into a C-shape, not a tight O-shape.
- Use gluten free 1:1 flour to keep the recipe gluten free.
- For an extra kick, add a pinch of red pepper flakes to the sauce while sautéing aromatics.
- If sun-dried tomato oil is unavailable, substitute with olive oil but the flavor will be less intense.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 175 mg
