Description
Marry Me Shrimp Pasta is a creamy, flavorful pasta dish featuring perfectly sautéed extra-large shrimp tossed in a rich sun-dried tomato and parmesan cream sauce. This gluten-free penne pasta recipe combines smoky paprika, Italian seasoning, and fresh spinach for a comforting yet elegant meal that’s ready in just over 30 minutes.
Ingredients
Units
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For the Shrimp
- 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 tablespoon sun-dried tomato oil (from sun-dried tomato jar)
For the Sauce
- 2 1/2 tablespoon Cento tomato paste
- 1/2 cup Cento sun-dried tomatoes, diced
- 1 tablespoon Italian seasoning
- 1/3 teaspoon sweet smoked paprika
- 1/2 teaspoon salt
- 3/4 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 pasta
Instructions
- Cook the Pasta: Boil the gluten free penne pasta according to the package directions until al dente. Drain and set aside.
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated. Heat sun-dried tomato oil in a large skillet over medium heat. Cook shrimp for 2 minutes on each side until they turn pink, opaque, and form a C-shape (avoid overcooking to prevent an O-shape). Remove shrimp from the skillet and set aside to cool.
- Make the Sauce: In the same skillet, melt butter over medium-low heat. 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.
- Thicken the Sauce: Stir in gluten free flour and mix well. Gradually add vegetable broth, heavy cream, and diced spinach. Cook and stir for about 5 minutes until the sauce thickens and the spinach wilts.
- Add Cheese: Stir in parmesan cheese until melted and fully incorporated into the creamy sauce.
- Combine Pasta and Shrimp: Carefully fold the cooked pasta into the sauce. Gently add the cooked shrimp and stir to combine evenly.
- Garnish and Serve: Sprinkle chopped fresh basil on top. Serve immediately and enjoy your delicious Marry Me Shrimp Pasta.
Notes
- This recipe serves 6.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Due to the cream in the sauce, freezing is not recommended as texture may be affected.
- Shrimp is perfectly cooked when curled into a C-shape; if curled into an O-shape, it is overcooked.
- You can substitute shrimp with chicken, steak, or other seafood like scallops, crab, or lobster by searing the alternative protein and adding it at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 321 kcal
- Sugar: 2 g
- Sodium: 1553 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 161 mg
