Marry Me Shrimp Pasta
Marry Me Shrimp Pasta is a deliciously creamy and flavorful dish that combines shrimp, pasta, and a rich, tangy sauce. Its irresistible taste makes it perfect for special occasions or any time you want to impress.
Ingredients
- For the Shrimp
- 1 pound extra-large shrimp peeled and deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ tablespoon sun-dried tomato oil from the sun-dried tomato jar
For the Sauce
- 2 ½ tablespoons Cento tomato paste
- ½ cup Cento sun-dried tomatoes diced
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoons gluten-free 1:1 flour
- 2 cups diced spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons 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
- Boil the pasta according to the package instructions for al dente while cooking the shrimp.
- In a medium bowl, toss the shrimp with paprika, Italian seasoning, salt, and pepper until they are evenly coated.
- Heat the sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for two minutes on each side until they turn pink, opaque, and curl into a C shape. If they form an O shape, they’ve been overcooked.
- Set the cooked shrimp aside to cool.
- For the Sauce:
- Melt the butter in the same skillet over medium-low heat. Add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes, or until fragrant.
- Stir in the flour and mix well. Add the vegetable broth, heavy cream, and spinach. Stir and cook for about 5 minutes, or until the sauce thickens and the spinach begins to wilt. Stir in the Parmesan cheese until it melts into the sauce.
- Gently mix the pasta into the sauce. Add the shrimp and stir again. Garnish with fresh basil and serve. Enjoy!