Description
Marry Me Shrimp Pasta is a creamy, flavorful dish combining tender shrimp cooked in sun-dried tomato oil with a rich sauce made from sun-dried tomatoes, tomato paste, and parmesan, served over gluten-free penne pasta. This quick and easy recipe offers a perfect balance of smoky, savory, and herby notes, ideal for a comforting yet elegant dinner.
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: 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.
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until well coated. Heat the sun-dried tomato oil in a large skillet over medium heat.
- Cook the Shrimp: Add the seasoned shrimp to the skillet and cook for 2 minutes on each side until they turn pink, opaque, and form a C-shape. Avoid overcooking to prevent them turning O-shaped. Remove the shrimp from the skillet and set aside to cool.
- Make the Sauce Base: In the same pan, melt the butter over medium-low heat. Add minced garlic and onion along with diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook this mixture for about 2 minutes until fragrant and aromatic.
- Thicken the Sauce: Sprinkle in the gluten free flour and stir thoroughly to combine with the aromatics. Gradually pour in the vegetable broth, add the heavy cream and diced spinach, stirring continuously. Cook the sauce until it thickens and the spinach wilts, approximately 5 minutes.
- Add Cheese: Stir in the parmesan cheese and mix until melted and fully incorporated into the sauce, creating a creamy texture.
- Combine Pasta and Shrimp: Carefully fold the cooked pasta into the sauce, ensuring it is evenly coated. Then gently stir in the cooked shrimp to combine all ingredients.
- Garnish and Serve: Sprinkle freshly chopped basil over the top for a fragrant, fresh finish. Serve immediately while warm and enjoy your delicious Marry Me Shrimp Pasta.
Notes
- Do not overcook the shrimp; they should be pink and C-shaped for the best texture.
- Sun-dried tomato oil adds a unique depth of flavor; do not substitute with plain oil if possible.
- Use gluten-free pasta and flour to keep the dish gluten-free.
- Fresh basil garnish enhances flavor and presentation.
- Adjust seasoning to taste, especially salt and paprika, depending on your preference.
- Make sure the sauce thickens well before adding cheese for optimal creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
