Description
Marry Me Shrimp Pasta is a creamy, flavorful gluten-free pasta dish featuring juicy extra large shrimp cooked in a luscious sun-dried tomato and Parmesan cream sauce with spinach and Italian herbs. Ready in just 35 minutes, this meal combines tender shrimp, perfectly cooked gluten-free penne, and a rich, aromatic sauce that’s bound to impress and satisfy.
Ingredients
Shrimp and Seasoning
- 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 Ingredients
- 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
Other
- Fresh basil (chopped for garnish)
- 12 oz gluten free penne pasta
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the gluten free penne according to the package directions until al dente. Drain and set aside.
- 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 shrimp and cook for 2 minutes on each side until they turn pink, opaque, and form a C-shape. Avoid overcooking to prevent them from curling into an O-shape. Remove shrimp from pan and set aside to cool.
- Sauté Aromatics: In the same skillet, melt butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook the mixture for about 2 minutes until fragrant and combined.
- Prepare the Sauce: Sprinkle gluten free flour evenly over the aromatics and stir well to incorporate. Gradually add vegetable broth and heavy cream, stirring continuously. Add diced spinach and cook for about 5 minutes until the sauce thickens slightly and the spinach wilts.
- Add Cheese: Stir in the parmesan cheese until fully melted and the sauce is creamy and smooth.
- Combine Pasta and Shrimp: Carefully add the cooked pasta to the sauce and toss to coat evenly. Gently fold in the cooked shrimp to warm through.
- Garnish and Serve: Sprinkle chopped fresh basil over the top as a garnish and serve immediately while hot.
Notes
- Ensure shrimp are not overcooked; the ideal shape is C for tender texture.
- You can substitute coconut cream for heavy cream to make the dish dairy-free.
- Use gluten free 1:1 flour blend to keep the sauce gluten free.
- Adjust seasoning to taste before serving, adding more salt or pepper if desired.
- Fresh spinach can be swapped for baby kale or arugula for different flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
