Marry Me Shrimp Pasta
A delicious shrimp pasta dish enveloped in a creamy, sun-dried tomato-inspired sauce that creates unforgettable dining experiences.
Ingredients
For the Shrimp
- 1 pound extra large shrimp, peeled and deveined (wild-caught for better flavor)
- 0.5 tbsp smoked paprika smoked offers depth; regular paprika will work too
- 0.75 tbsp Italian seasoning for that aromatic blend
- 0.25 tsp black pepper
- 0.75 tsp salt
- 1.5 tbsp sun-dried tomato oil from the jar; a fantastic flavor booster
For the Sauce
- 2.5 tbsp Cento tomato paste this brand provides concentrated flavor
- 0.5 cup Cento sun-dried tomatoes, diced
- 1 tbsp Italian seasoning yes, double up for flavor!
- 0.33 tsp sweet smoked paprika
- 0.5 tsp salt
- 0.75 tsp dried basil
- 2 tbsp Gluten free 1:1 flour my go-to blend is Bob’s Red Mill
- 2 cups diced spinach for some healthy greens
- 2 tbsp butter bring to room temperature for easier melting
- 2 tbsp minced onion
- 2 tbsp minced garlic the more, the merrier!
- 2 cups vegetable broth homemade or low-sodium store-bought works great
- 1 cup heavy cream for that luscious sauce
- 1 cup parmesan cheese, freshly grated freshly grated is best
- to taste Fresh basil, chopped for garnish
For the Pasta
- 12 oz gluten-free penne perfect for a hearty bite; Barilla brand recommended
Instructions
For the Shrimp
- In a large skillet, over medium heat, add sun-dried tomato oil. Once hot, sprinkle in smoked paprika, Italian seasoning, black pepper, and salt. Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and opaque. Chef's Tip: Avoid overcooking the shrimp; you want them juicy, not rubbery!
- Once cooked, place the shrimp on a plate and cover them with aluminum foil to keep warm.
For the Sauce
- In the same skillet, reduce heat to medium-low and add butter. Once melted, toss in minced onion and sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and cook for another minute until fragrant.
- Add diced sun-dried tomatoes, Italian seasoning, sweet smoked paprika, salt, and dried basil. Sauté for another minute.
- Next, whisk in vegetable broth and let it simmer gently for 3-5 minutes to thicken.
- Reduce to low heat and slowly pour in heavy cream. Stir well while letting it simmer for an additional 5 minutes.
- Sprinkle in gluten-free flour while continuing to stir until the sauce reaches your desired thickness.
- Toss in diced spinach until wilted, then add the cooked shrimp back into the skillet along with grated Parmesan cheese. Stir to combine and allow the cheese to melt.
Cook the Pasta
- In a separate pot, boil water and cook gluten-free penne according to package instructions. Drain and set aside.
Combine and Serve
- Combine the pasta with the sauce in the skillet, and mix well. Serve hot, garnishing with fresh basil on top.
Notes
Using high-quality and fresh ingredients will make a significant difference in flavor. Store leftovers in an airtight container in the fridge for 2-3 days.