Description

Marry Me Shrimp Pasta is a rich and creamy gluten-free dish featuring succulent large shrimp cooked in a flavorful sauce made with sun-dried tomatoes, smoked paprika, Italian seasoning, and parmesan cheese. This comforting pasta meal combines tender shrimp and gluten-free penne in a luscious tomato cream sauce with spinach and a hint of garlic, making it perfect for a special weeknight dinner or entertaining guests.

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

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Instructions

Cook the Pasta: Boil the gluten free penne according to the package directions until al dente. Drain and set aside while preparing the shrimp and sauce.
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. Heat sun-dried tomato oil in a large skillet over medium heat, then cook the shrimp for about 2 minutes per side until they turn pink, opaque, and curl into a C-shape (avoid overcooking which causes an O-shape). Remove and set shrimp aside to cool.
Make the Sauce: In the same skillet, melt butter over medium-low heat. Add minced garlic and onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for approximately 2 minutes until fragrant and well combined.
Thicken the Sauce: Stir in the gluten-free flour and mix well to create a roux. Slowly add the vegetable broth, then the heavy cream and diced spinach. Stir continuously and cook for about 5 minutes until the sauce thickens and the spinach softens.
Add Cheese and Combine: Stir in the parmesan cheese until melted into the sauce. Carefully fold in the cooked pasta followed by the shrimp, gently mixing everything to combine well without breaking the shrimp.
Garnish and Serve: Sprinkle freshly chopped basil on top for garnish. Serve the Marry Me Shrimp Pasta hot and enjoy the rich and flavorful dish.

Notes

Ensure shrimp are not overcooked to avoid rubbery texture; they should form a C-shape, not an O-shape.
Use gluten-free penne if gluten sensitivity is a concern or to keep the dish gluten free.
Sun-dried tomato oil adds robust flavor; if unavailable, substitute with olive oil and a few sun-dried tomatoes.
Adjust seasoning according to taste, especially salt and paprika levels.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, though sauce richness will be affected.

Nutrition

Serving Size: 1 serving (approx. 1 cup pasta with shrimp and sauce)
Calories: 460 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 175 mg