Description
Indulge in a savory and romantic dish with our Marry Me Shrimp Pasta recipe. Learn how to create a delectable meal that will impress your loved ones!
Ingredients
- – 1 pound (454 g) large shrimp, peeled/deveined
- – 1/2 tablespoon (8 ml) smoked paprika
- – 3/4 tablespoon (11 ml) Italian seasoning
- – 1/4 teaspoon (1 ml) black pepper
- – 3/4 teaspoon (4 ml) salt
- – 1 1/2 tablespoon (23 ml) sun-dried tomato oil from the sun-dried tomato jar
- – 2 1/2 tablespoon (38 ml) tomato paste
- – 1/2 cup (120 ml) diced sun-dried tomatoes
- – 1 tablespoon (15 ml) Italian seasoning
- – 1/3 teaspoon (2 ml) sweet smoked paprika
- – 1/2 teaspoon (3 ml) salt
- – 3/4 teaspoon (4 ml) dried basil
- – 2 tablespoon (30 ml) gluten-free 1:1 flour
- – 2 cups (470 ml) diced spinach
- – 2 tablespoon (30 ml) vegetable oil
- – 2 tablespoon (30 ml) minced onion
- – 2 tablespoon (30 ml) minced garlic
- – 2 cups (470 ml) vegetable broth
- – 1 cup (240 ml) coconut cream
- – 1 cup (240 ml) vegan cheese
- – Fresh basil chopped for garnish
- – 12 oz (340 g) gluten-free penne
Instructions
- Prepare the penne as instructed on its packaging, ensuring it is cooked to a firm texture, while you proceed with the shrimp preparation.
- In a medium-sized bowl, combine the shrimp with smoked paprika, Italian seasoning, salt, and black pepper, ensuring they are uniformly seasoned.
- Warm the sun-dried tomato oil in a large frying pan set to medium heat. Sauté the shrimp for approximately two minutes on each side until they turn pink, become opaque, and form a C-shape. Avoid overcooking them into an O-shape.
- Place the cooked shrimp aside to let them cool.
- In the same skillet, melt the butter over medium-low heat. Add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil, and cook for roughly two minutes until the aroma is released.
- Incorporate the flour into the fragrant mixture, stirring thoroughly. Pour in the vegetable broth, coconut cream, and diced spinach, continuing to stir and cook until the sauce becomes thicker and the spinach wilts, about five minutes. Stir in the vegan cheese until it melts.
- Carefully fold the pasta into the sauce. Then, add the cooked shrimp and mix gently once more. Finish by sprinkling chopped fresh basil, and serve with delight.
Notes
- Use high-quality sun-dried tomatoes and their oil for a more flavorful dish.
- Avoid overcooking the shrimp to preserve their juicy texture.
- Adjust the seasoning to your liking by tasting the sauce before adding the shrimp.
