Marry Me Shrimp Pasta with Creamy Sun-Dried Tomato Sauce
By Mason Brooks
Prep
5 min
Cook
30 min
Total
35 min
Servings
6
Level
Easy
Marry Me Shrimp Pasta, a family dinner recipe, has seasoned shrimp and gluten-free cooked penne pasta in a sun-dried tomato sauce with Parmesan and spinach․ C-shaped and pink shrimp and pieces of sun-dried tomato give it a homemade look and flavor․
The shrimp are flavored with smoked paprika, Italian seasonings, salt, and pepper and sautéed in sun-dried tomato oil․ Shrimp are removed, and the same pan is used to sauté garlic, onion, sun-dried tomatoes, tomato paste, and other dried herbs in butter․ A gluten-free flour blend is used as a thickener, and vegetable broth, heavy cream, spinach, and Parmesan are added to the pan to create a sauce for cooked penne․
Cook aromatics in a pan on medium-low heat․ Stir in other ingredients like flour, broth, cream, and spinach until the sauce thickens and the spinach cooks․ Stir in Parmesan cheese so it is evenly distributed throughout the dish rather than forming clumps on top․ Check the shrimp․ Curved pink shrimp are done; straight shrimp are overcooked․
Serve the pasta straight from the pan, garnished with fresh basil․ The recipe serves six people and is a full meal suitable for a family dinner․ Reheat leftovers in a deep pan on low to medium heat․ The recipe notes that freezing is not recommended because of the cream in the dish․
Why you'll love this recipe
- Six main-course servings, Good choice to serve at a family dinner if other main dishes aren't being served, Shrimp, spinach, pasta, and sauce all served together․
- The recipe's 5-minute prep time and 30-minute cook time make it appropriate for weeknight dinner, The pasta cooks while the shrimp is prepared․
- Seasoned extra-large shrimp please sea food enthusiasts because of the special smoked paprika and Italian herbs and sun-dried tomato oil seasoning on this product․
- Cream, Parmesan, tomato paste, and sun-dried tomatoes provide texture and flavor when added to penne pasta for a complete dish․
- Gluten-free penne is one of the ingredients in this recipe that make it appropriate for a gluten-free home with stocked gluten-free pasta․
- Spinach provides green color to the sauce․
- Leftovers are convenient because they can be warmed gently in a deep pan and require less cooking time than other foods․
Ingredients
- •1 lb extra-large shrimp (peeled and deveined)
- •½ tbsp smoked paprika
- •¾ tbsp Italian seasoning
- •¼ tsp black pepper
- •¾ tsp salt
- •1 ½ tbsp sun-dried tomato oil (from the sun-dried tomato jar)
- •2 ½ tbsp Cento tomato paste
- •½ cup Cento sun-dried tomatoes (diced)
- •1 tbsp Italian seasoning
- •⅓ tsp sweet smoked paprika
- •½ tsp salt
- •¾ tsp dried basil
- •2 tbsp gluten-free 1:1 flour
- •2 cups spinach (diced)
- •2 tbsp butter
- •2 tbsp onion (minced)
- •2 tbsp garlic (minced)
- •2 cups vegetable broth
- •1 cup heavy cream
- •1 cup Parmesan cheese
- •fresh basil (chopped, for garnish)
- •12 oz gluten-free penne
Instructions
- 1
Boil the pasta according to the package directions for al dente while you cook the shrimp.
- 2
Toss the shrimp with the smoked paprika, Italian seasoning, salt, and black pepper in a medium bowl until evenly coated.
- 3
Heat the sun-dried tomato oil in a large skillet over medium heat.
- 4
Cook the shrimp for 2 minutes on both sides until pink, opaque, and C-shaped.
- 5
Set the cooked shrimp aside to cool.
- 6
Melt the butter in the same pan over medium-low heat.
- 7
Add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil, and cook for about 2 minutes until fragrant.
- 8
Add the gluten-free flour to the aromatics and stir well.
- 9
Add the vegetable broth, heavy cream, and spinach.
- 10
Stir and cook until the sauce thickens and the spinach starts to wilt, about 5 minutes.
- 11
Add the Parmesan cheese and stir until melted.
- 12
Carefully mix the pasta into the sauce.
- 13
Add the shrimp and gently stir again.
- 14
Garnish with fresh basil and serve.
FAQ
Nutrition (per serving)
Calories
321
Protein
19g
Fat
24g
Carbs
9g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
