Description
Marry Me Shrimp Pasta is a luxurious and flavorful gluten-free pasta dish featuring succulent extra-large shrimp cooked in a rich, creamy sun-dried tomato sauce infused with Italian seasonings, garlic, and spinach. Topped with freshly grated parmesan cheese and fresh basil, this dish combines simple ingredients for an elegant and satisfying meal perfect for weeknight dinners or special occasions.
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 the 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
- Fresh basil, chopped for garnish
- 12 oz gluten free penne pasta
Instructions
- Cook the pasta: Boil the gluten free penne pasta according to the package directions until al dente, then drain and set aside.
- Prepare 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 shrimp and cook for about two minutes on each side until shrimp turn pink, opaque, and form a C-shape, indicating perfect doneness. Avoid cooking until shrimp form an O-shape, as that means they are overcooked. Remove shrimp from the skillet and set aside to cool.
- Make the sauce: In the same skillet, melt butter over medium-low heat. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant and well combined.
- Thicken the sauce: Stir in the gluten free flour to the aromatic mixture, then gradually add vegetable broth, heavy cream, and diced spinach. Cook while stirring for about 5 minutes until the sauce thickens and the spinach wilts.
- Add cheese and combine: Stir in the parmesan cheese until fully melted and incorporated into the sauce.
- Combine pasta and shrimp: Gently fold the cooked pasta into the sauce followed by the cooked shrimp, mixing carefully to combine without breaking the shrimp.
- Garnish and serve: Sprinkle freshly chopped basil over the dish and serve immediately while hot.
Notes
- This recipe serves six people.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing is not recommended due to the cream in the sauce, which can separate upon thawing.
- Shrimp is perfectly cooked when it curls into a C-shape; if it forms an O-shape, it is overcooked.
- This recipe can be adapted using chicken, steak, scallops, crab, or lobster instead of shrimp. Simply sear the alternative protein and add it at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 321 kcal
- Sugar: 2 g
- Sodium: 1553 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 161 mg
