Marry Me Shrimp Pasta
This quick and creamy pasta features juicy shrimp, sun-dried tomatoes, and a sauce that's both comforting and elegant, making it perfect for weeknight dinners or special date nights.
Ingredients
For the Shrimp
- 1 pound extra large shrimp (peeled/deveined) Use extra-large shrimp for the best bite; don't overcook.
- 1/2 tablespoon smoked paprika Adds warmth to the dish.
- 3/4 tablespoon Italian seasoning (for shrimp)
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt (for shrimp)
For the Sauce
- 1 1/2 tablespoons sun-dried tomato oil From the jar of sun-dried tomatoes.
- 2 1/2 tablespoons Cento tomato paste Enhances flavor when caramelized.
- 1/2 cup Cento sun-dried tomatoes (diced) Provides concentrated umami.
- 1 tablespoon Italian seasoning (for sauce)
- 1/3 teaspoon sweet smoked paprika
- 1/2 teaspoon salt (for sauce)
- 3/4 teaspoon dried basil
- 2 tablespoons Gluten free 1:1 flour Acts as a thickener.
- 2 cups diced spinach
- 2 tablespoons butter Adds richness.
- 2 tablespoons minced onion For flavor.
- 2 tablespoons minced garlic Essential for aromatic base.
- 2 cups vegetable broth Builds the sauce.
- 1 cup heavy cream For creaminess.
- 1 cup parmesan cheese Use freshly grated for best texture.
- to taste fresh basil (chopped for garnish)
- 12 oz gluten free penne Cook according to package directions.
Instructions
Season and Sear the Shrimp
- Pat the shrimp dry and toss with smoked paprika, Italian seasoning, black pepper, and salt.
- Heat a large skillet over medium-high and add a drizzle of sun-dried tomato oil.
- Sear the shrimp 1–2 minutes per side until they just turn opaque; remove and set aside.
Build the Tomato-Sun-Dried Sauce
- Reduce heat to medium and add the remaining sun-dried tomato oil and butter.
- Sauté the minced onion until translucent, then add garlic and cook until fragrant.
- Stir in tomato paste and diced sun-dried tomatoes; let it caramelize for 1–2 minutes.
- Sprinkle gluten-free flour over the mixture and whisk to combine.
- Slowly add vegetable broth while whisking, then stir in heavy cream.
- Season with Italian seasoning, sweet smoked paprika, salt, and dried basil.
- Simmer gently until the sauce thickens, about 4–6 minutes.
Finish and Toss with Pasta
- Stir in parmesan cheese until silky.
- Fold in diced spinach and cook until wilted.
- Return seared shrimp to the skillet, heating through.
- Cook gluten-free penne as per package directions; reserve 1/2 cup pasta water then drain.
- Toss the penne with the sauce, adding reserved pasta water for desired texture.
Notes
For best results, control shrimp cooking time closely, use good quality ingredients, and don't rush the tomato paste browning for enhanced flavor.