Description
Creamy Marry Me Shrimp Pasta is a luscious, flavorful dish combining tender sautéed shrimp with a rich sun-dried tomato and Parmesan cream sauce, all tossed with gluten-free penne pasta and fresh spinach. Perfect for a cozy yet elegant weeknight dinner, this recipe balances smoky paprika, Italian herbs, and tangy sun-dried tomatoes to deliver a mouthwatering Italian-inspired meal that’s both satisfying and comforting.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound extra-large shrimp, peeled and deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
Sauce
- 1 ½ tablespoon sun-dried tomato oil (from the sun-dried tomato jar)
- 2 ½ tablespoons Cento tomato paste
- ½ cup Cento sun-dried tomatoes, diced
- 1 tablespoon Italian seasoning
- â…“ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoons gluten-free 1:1 flour
- 2 cups diced fresh spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Pasta and Garnish
- 12 oz gluten-free penne pasta
- Fresh basil, chopped for garnish
Instructions
- Cook the Pasta: Prepare the gluten-free penne pasta according to package directions until al dente. Drain well and set aside.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, black pepper, and salt until evenly coated.
- Sauté the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side or until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add minced onion and garlic, cooking for 2-3 minutes until fragrant and translucent.
- Create Roux: Sprinkle the gluten-free 1:1 flour over the sautéed onion and garlic, stirring constantly to combine and cook the flour for 1 minute to eliminate the raw taste.
- Add Liquids and Seasonings: Gradually whisk in the vegetable broth, then stir in tomato paste, diced sun-dried tomatoes, Italian seasoning, sweet smoked paprika, salt, dried basil, and fresh spinach. Continue cooking until the sauce thickens slightly, about 5 minutes.
- Finish the Sauce: Stir in heavy cream and grated Parmesan cheese, mixing until the sauce is smooth, creamy, and well combined. Taste and adjust seasoning if necessary.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and stir to coat them thoroughly in the creamy sauce.
- Toss with Pasta: Add the cooked penne pasta to the skillet, tossing everything together until the pasta is evenly coated with the shrimp and sauce mixture.
- Garnish and Serve: Sprinkle fresh chopped basil on top for a bright, herbal finish and serve immediately while warm.
Notes
- Use gluten-free pasta and flour to keep this dish gluten-free.
- Adjust seasoning with salt and pepper according to your taste preference.
- For a spicier version, you can add a pinch of red pepper flakes when sautéing the garlic and onion.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce, but the texture may be less rich.
- Fresh spinach can be replaced with kale or arugula for a different leafy green flavor and texture.
