Name: Marry Me Shrimp Pasta with Sun-Dried Tomatoes Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound extra large shrimp peeled/deveined; 0.5 tablespoon smoked paprika; 0.75 tablespoon Italian seasoning; 0.25 teaspoon black pepper; 0.75 teaspoon salt; 1.5 tablespoon sun-dried tomato oil from the sun-dried tomato jar; 2.5 tablespoon Cento tomato paste; 0.5 cup Cento sun-dried tomatoes diced; 1 tablespoon Italian seasoning; 0.33 teaspoon sweet smoked paprika; 0.5 teaspoon salt; 0.75 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

Description

Marry Me Shrimp Pasta is a flavorful gluten free dish featuring extra large shrimp sautéed in sun-dried tomato oil, tossed with a creamy tomato sauce enriched with spinach, parmesan, and aromatic herbs, served over gluten free penne pasta. This recipe offers a delightful balance of smoky, savory, and creamy flavors perfect for a comforting dinner.

Ingredients

Units Scale

Shrimp

1 pound extra large shrimp peeled/deveined
0.5 tablespoon smoked paprika
0.75 tablespoon Italian seasoning
0.25 teaspoon black pepper
0.75 teaspoon salt
1.5 tablespoon sun-dried tomato oil from the sun-dried tomato jar

Sauce

2.5 tablespoon Cento tomato paste
0.5 cup Cento sun-dried tomatoes diced
1 tablespoon Italian seasoning
0.33 teaspoon sweet smoked paprika
0.5 teaspoon salt
0.75 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

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Instructions

Cook Pasta: Boil the gluten free penne pasta according to the package directions until al dente, then drain and set aside.
Prepare Shrimp: Toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for 2 minutes per side until they turn pink, opaque, and form a C shape, avoiding overcooking.
Set Shrimp Aside: Remove the cooked shrimp from the skillet and set aside to cool.
Start Sauce Base: Melt butter in the same skillet over medium-low heat, then add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until fragrant.
Add Flour and Liquids: Stir in the gluten free flour to the aromatic mixture. Then gradually add vegetable broth, heavy cream, and diced spinach. Stir well and cook for about 5 minutes until the sauce thickens and spinach wilts.
Finish Sauce: Add parmesan cheese to the sauce and stir until fully melted and incorporated.
Combine Ingredients: Carefully mix the cooked pasta into the sauce until evenly coated. Gently fold in the cooked shrimp.
Garnish and Serve: Sprinkle fresh chopped basil on top before serving and enjoy your creamy Marry Me Shrimp Pasta.

Notes

This recipe serves 6 people.
Refrigerate leftovers in an airtight container for up to 3 days.
Freezing is not recommended due to the heavy cream content.
Shrimp are perfectly cooked when C-shaped; O-shaped shrimp means they are overcooked.
You can substitute shrimp with chicken, steak, scallops, crab, or lobster by searing those proteins and adding at the end.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 210 mg