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Marry Me Shrimp Pasta

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A quick and impressive meal featuring tender shrimp and a creamy sun-dried tomato sauce tossed with gluten-free penne. Perfect for special occasions or busy weeknights.

Ingredients

Scale
  • 1 pound extra large shrimp (peeled/deveined)
  • 1/2 tbsp smoked paprika
  • 3/4 tbsp Italian seasoning (divided use)
  • 1/4 tsp black pepper
  • 3/4 tsp salt (divided use)
  • 1 1/2 tbsp sun-dried tomato oil
  • 2 1/2 tbsp tomato paste
  • 1/2 cup 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
  • Fresh basil (chopped for garnish)
  • 12 oz gluten-free penne

Instructions

  1. Pat shrimp dry and toss with smoked paprika, 3/4 tbsp Italian seasoning, black pepper, and 1/2 tsp salt.
  2. Heat sun-dried tomato oil over medium-high heat in a large skillet.
  3. Add shrimp in a single layer, cook 1-2 minutes per side until pink and opaque.
  4. Remove shrimp from skillet and place on a plate. Do not overcook; they will finish in the sauce.
  5. Reduce heat to medium, melt butter in the same skillet.
  6. Add minced onion and garlic, cook until soft and fragrant.
  7. Stir in tomato paste and diced sun-dried tomatoes, cook 1 minute.
  8. Sprinkle gluten-free flour and toast briefly while stirring.
  9. Slowly whisk in vegetable broth until smooth, then add heavy cream.
  10. Add 3/4 tsp dried basil and 1 tbsp Italian seasoning. Simmer until sauce thickens.
  11. Stir in parmesan until melted, taste and adjust salt.
  12. Add spinach and return shrimp to warm through. Toss with cooked gluten-free penne.

Notes

Serve with a green salad or roasted vegetables, and offer lemon wedges for brightness.

Nutrition

Find it online: https://voxrecipes.com/marry-me-shrimp-pasta/