Description
A delicious blend of succulent shrimp and creamy sauce, Marry Me Shrimp Pasta is perfect for special occasions or weeknight dinners.
Ingredients
- 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 tablespoons sun-dried tomato oil (from the jar)
- 2 1/2 tablespoons tomato paste
- 1/2 cup diced sun-dried tomatoes
- 1 tablespoon Italian seasoning
- 1/3 teaspoon sweet smoked paprika
- 1/2 teaspoon salt
- 3/4 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
- Heat sun-dried tomato oil in a large skillet over medium heat.
- Add minced onion and garlic, sautéing until fragrant and the onion is translucent, roughly 2-3 minutes.
- Sprinkle in 3/4 tablespoon of Italian seasoning and smoked paprika, stirring to coat the onion and garlic.
- Toss in the shrimp, seasoning with black pepper and salt. Cook until the shrimp just turns pink, about 3-4 minutes.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the diced sun-dried tomatoes and tomato paste, stirring well.
- Sprinkle in the gluten-free flour, ensure it’s evenly distributed, then gradually add the vegetable broth while whisking.
- Allow the mixture to simmer, thickening slightly before adding the heavy cream, dried basil, and remaining Italian seasoning. Stir to combine.
- Add the spinach, cooking until wilted, around 2 minutes.
- Stir in the cooked shrimp and parmesan, letting it melt into the sauce.
- Combine the cooked penne into the skillet, tossing to coat.
- Serve hot, garnished with fresh basil.
Notes
For extra flavor, consider adding a pinch of crushed red pepper flakes. Reserve some pasta water to adjust sauce consistency if needed.
