Description
Marry Me Shrimp Pasta is a creamy, flavorful gluten-free dish featuring perfectly seasoned extra-large shrimp cooked in a rich sun-dried tomato and parmesan sauce with spinach, served over tender gluten-free penne pasta. This indulgent, yet easy-to-make recipe is ideal for special dinners or anytime you want a deliciously impressive seafood meal.
Ingredients
Scale
Shrimp
- 1 pound extra large shrimp (peeled and deveined)
- 1/2 tbsp smoked paprika
- 3/4 tbsp Italian seasoning
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
Sauce
- 2 1/2 tbsp Cento tomato paste
- 1/2 cup Cento sun-dried tomatoes, diced
- 1 tbsp Italian seasoning
- 1/3 tsp sweet smoked paprika
- 1/2 tsp salt
- 3/4 tsp dried basil
- 2 tbsp gluten free 1:1 flour
- 2 cups diced spinach
- 2 tbsp butter
- 2 tbsp minced onion
- 2 tbsp minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
Pasta & Garnish
- 12 oz gluten free penne
- Fresh basil, chopped (for garnish)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the gluten free penne pasta according to package directions until al dente. Drain and set aside.
- Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Cook the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side until pink, opaque, and forming a C shape. Avoid overcooking to prevent the shrimp from curling into an O shape. Remove shrimp and set aside to cool.
- Sauté Aromatics: 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.
- Make the Sauce: Stir in the gluten free flour to coat the aromatics. Gradually add vegetable broth and heavy cream, stirring constantly. Add diced spinach and continue cooking for about 5 minutes until the sauce thickens slightly and the spinach wilts. Stir in parmesan cheese until fully melted and incorporated.
- Combine: Add the cooked pasta to the sauce and toss gently to coat evenly. Gently fold in the cooked shrimp to warm through.
- Garnish and Serve: Sprinkle freshly chopped basil over the finished dish and serve immediately for a rich, creamy, and satisfying meal.
Notes
- Do not overcook shrimp to keep them tender and juicy; watch for a pink and opaque color with a C shape.
- Use gluten free penne and gluten free flour to keep the recipe gluten free.
- Sun-dried tomato oil adds extra flavor – do not substitute with plain olive oil for best results.
- Feel free to substitute heavy cream with full-fat coconut milk for a dairy-free option, though flavor and texture may vary.
- Leftovers can be refrigerated for up to 2 days, but best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 230 mg
Keywords: shrimp pasta, marry me pasta, gluten free shrimp pasta, creamy shrimp pasta, sun-dried tomato pasta, quick shrimp dinner
