Description
Marry Me Shrimp Pasta is a luscious gluten-free dish featuring juicy, seasoned shrimp cooked in a creamy sun-dried tomato sauce with spinach and parmesan. Served over tender gluten-free penne, this recipe combines bold flavors like smoked paprika, Italian seasoning, and basil for a comforting yet elegant meal perfect for weeknights 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
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
- Boil Pasta: Bring a large pot of salted water to a boil and cook the gluten-free penne according to 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 seasoned shrimp and cook for about 2 minutes on each side until they turn pink, opaque, and form a C shape. Avoid overcooking — an O shape indicates overdone shrimp. Remove shrimp from the skillet and set aside.
- Prepare the Sauce Base: Using the same skillet, melt butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for approximately 2 minutes until the mixture becomes fragrant.
- Thicken the Sauce: Stir in the gluten-free flour to the aromatic mixture, combining thoroughly. Then slowly add vegetable broth, heavy cream, and diced spinach. Cook while stirring until the sauce thickens and the spinach wilts, about 5 minutes.
- Add Cheese: Stir in parmesan cheese until fully melted and the sauce becomes creamy.
- Combine Pasta and Shrimp: Gently mix the cooked pasta into the sauce ensuring it’s well coated, then fold in the cooked shrimp carefully to avoid breaking them.
- Garnish and Serve: Sprinkle chopped fresh basil over the top for a bright finish and serve warm.
Notes
- This recipe yields 6 servings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Due to the heavy cream in the sauce, freezing is not recommended as it may affect texture.
- Shrimp is perfectly cooked when forming a C shape; an O shape means it’s overcooked.
- You can substitute shrimp with chicken, steak, scallops, crab, or lobster—sear the chosen protein and add at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 2g
- Sodium: 1553mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 161mg
