Description
Marry Me Shrimp Pasta is a rich, creamy, and flavorful gluten-free dish featuring extra-large shrimp cooked in a sumptuous sun-dried tomato sauce with spinach, Parmesan cheese, and Italian seasonings. This dish is perfect for a romantic dinner or any occasion where you want to impress with a delicious, comforting pasta bowl that’s both gluten-free and packed with savory flavors.
Ingredients
Scale
Shrimp and Seasonings
- 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 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 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 and Garnish
- 12 oz gluten free penne pasta
- Fresh basil (chopped for garnish)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the gluten-free penne according to package directions for al dente. Drain and set aside once cooked.
- Season Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, 3/4 tbsp Italian seasoning, salt, and black pepper until evenly coated.
- Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about two minutes on each side until they turn pink, opaque, and form a C shape (avoid overcooking so they don’t become O-shaped).
- Set Shrimp Aside: Remove the cooked shrimp from the skillet and set them aside to cool slightly.
- Sauté Aromatics: In the same pan, melt butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, 1 tbsp Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about two minutes until fragrant and the mixture is well combined.
- Make Sauce: Sprinkle gluten-free flour over the sautéed aromatics and stir well to combine. Slowly add vegetable broth and heavy cream while stirring continually. Add the diced spinach and cook the sauce for about 5 minutes, until it thickens and the spinach wilts.
- Add Cheese: Stir in the Parmesan cheese until completely melted and the sauce is creamy.
- Combine Pasta and Shrimp: Add the cooked gluten-free penne to the sauce and carefully mix to coat all the pasta evenly. Gently stir the cooked shrimp back into the pan to warm through.
- Garnish and Serve: Garnish the dish with freshly chopped basil and serve immediately for a delicious, creamy, and hearty pasta dinner.
Notes
- Ensure not to overcook shrimp to keep them tender and juicy — they should be C-shaped when done.
- You can substitute vegetable broth with chicken broth for a non-vegetarian option with richer flavor.
- This dish is naturally gluten-free when using gluten-free penne and 1:1 gluten-free flour; double-check labels to be sure.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but pasta may absorb sauce and thicken.
- For a dairy-free adaptation, substitute heavy cream and butter with coconut cream and dairy-free margarine, and omit Parmesan cheese or use a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing and boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 210 mg
Keywords: Marry Me Shrimp Pasta, gluten free pasta, creamy shrimp pasta, sun-dried tomato pasta, Italian shrimp pasta
