Description
A romantic and creamy shrimp pasta dish featuring sun-dried tomatoes and fresh spinach, perfect for special occasions.
Ingredients
- 1 pound extra large shrimp (peeled and deveined)
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ tablespoons sun-dried tomato oil
- 2 ½ tablespoons Cento tomato paste
- ½ cup diced Cento sun-dried tomatoes
- 1 tablespoon additional Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoons gluten-free 1:1 flour
- 2 cups diced spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil (chopped for garnish)
- 12 ounces gluten-free penne
Instructions
- Cook gluten-free penne according to package instructions. Drain and set aside.
- In a large skillet, heat sun-dried tomato oil over medium heat. Add minced onion and garlic, sautéing until fragrant.
- Add shrimp, seasoning with smoked paprika, Italian seasoning, black pepper, and salt. Cook until shrimp turns pink and opaque, about 4-5 minutes. Remove shrimp and set aside.
- In the same skillet, add tomato paste and diced sun-dried tomatoes. Stir for a minute, then add vegetable broth, remaining Italian seasoning, sweet smoked paprika, salt, and dried basil.
- Allow to simmer for about 5 minutes. Gradually whisk in gluten-free flour until smooth.
- Pour in heavy cream and stir until the sauce thickens, about 3-4 minutes. Add cooked penne and shrimp back into the skillet, mixing well.
- Mix in parmesan cheese until melted. Sauté for an additional 2-3 minutes.
- Serve hot, garnished with fresh basil.
Notes
Use freshly grated parmesan for better flavor. Adjust seasonings to your taste.
