Description
Marry Me Shrimp Pasta is a rich and flavorful gluten-free pasta dish featuring perfectly seasoned shrimp, a creamy sun-dried tomato sauce, spinach, and parmesan cheese. This elegant yet easy-to-make meal is perfect for date nights or special occasions and delivers a delightful combination of smoky paprika, Italian herbs, and fresh basil.
Ingredients
Scale
Shrimp Seasoning
- 1 pound extra large shrimp (peeled/deveined)
- 1/2 tbsp smoked paprika
- 3/4 tbsp Italian seasoning
- 1/4 tsp black pepper
- 3/4 tsp salt
Shrimp Cooking
- 1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
Sauce Ingredients
- 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 tbsp butter
- 2 tbsp minced onion
- 2 tbsp minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- 2 cups diced spinach
Other
- 12 oz gluten free penne
- Fresh basil (chopped for garnish)
Instructions
- Boil Pasta: Begin by boiling gluten free penne pasta according to the package instructions until al dente. Drain and set aside while preparing the shrimp and sauce.
- Season Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated to infuse flavor evenly.
- Cook Shrimp: Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side until they turn pink, opaque, and form a C-shape, indicating they are perfectly cooked.
- Cool Shrimp: Remove the shrimp from the skillet and set aside to cool slightly while you prepare the sauce in the same pan.
- Sauté Aromatics: Melt butter over medium-low heat in the skillet. Add minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Cook for about 2 minutes until the mixture is fragrant and well combined.
- Make Sauce: Stir in gluten free flour to create a roux, then slowly add vegetable broth, heavy cream, and diced spinach. Cook while stirring frequently until the sauce thickens and the spinach wilts, about 5 minutes.
- Add Cheese: Mix in the parmesan cheese and stir until melted and the sauce is smooth and creamy.
- Combine Pasta and Shrimp: Carefully add the cooked pasta into the sauce and toss to coat well. Gently fold in the cooked shrimp to combine all flavors.
- Garnish and Serve: Sprinkle chopped fresh basil on top for a fresh herbaceous finish and serve immediately while warm.
Notes
- Ensure shrimp are cooked just until opaque and C-shaped to avoid rubbery texture.
- Using gluten free 1:1 flour keeps the sauce thickened without gluten.
- Sun-dried tomato oil adds a deep, rich flavor; substitute with olive oil if unavailable.
- To make dairy-free, substitute heavy cream with coconut cream and omit parmesan or use a dairy-free alternative.
- Leftovers can be refrigerated up to 2 days; reheat gently to avoid overcooking shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 195 mg
Keywords: Shrimp pasta, gluten free pasta, creamy shrimp sauce, sun-dried tomatoes, italian shrimp recipe, marry me shrimp pasta
