Ingredients
Equipment
Method
1. Prepare Pasta and Shrimp
- First, get a large pot of water boiling for the pasta. While you cook the shrimp, boil the pasta according to the package directions for al dente. Remove it a minute or two before the package al dente time to prevent it from becoming mushy when added to the sauce.
- Next, in a medium bowl, toss the shrimp with ½ tablespoon smoked paprika, ¾ tablespoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
2. Cook the Shrimp
- Heat 1 ½ tablespoon sun-dried tomato oil in a large skillet over medium heat. Once shimmering, add the seasoned shrimp and cook for two minutes on each side.
- Watch them closely: they should turn pink, opaque, and curl into a C-shape. If they form an O-shape, they're overcooked and will be rubbery. A meat thermometer should read 165 degrees F.
- Once cooked, set the shrimp aside to cool while you prepare the sauce.
3. Build the Creamy Sun-Dried Tomato Sauce
- In the same pan, melt 2 tablespoon butter over medium-low heat. Add 2 tablespoon minced garlic, 2 tablespoon minced onion, ½ cup diced sun-dried tomatoes, 2 ½ tablespoon Cento tomato paste, 1 tablespoon Italian seasoning, ⅓ teaspoon sweet smoked paprika, ½ teaspoon salt, and ¾ teaspoon dried basil. Cook this aromatic mixture for about two minutes, stirring constantly, until it's fragrant and the onions are softened.
- Now, add 2 tablespoon Gluten free 1:1 flour to the aromatics and stir well to create the roux.
- Pour in 2 cups vegetable broth and 1 cup heavy cream, then add 2 cups diced spinach. Stir and cook until the sauce thickens to your desired consistency and the spinach starts to wilt—this usually takes about 5 minutes. Keep stirring constantly to prevent sticking and ensure a smooth, emulsified sauce.
- Finally, stir in 1 cup parmesan cheese until it’s completely melted and integrated into the velvety sauce. This is also the moment to stir in 1-2 teaspoons fresh lemon juice and 1 tablespoon finely chopped fresh parsley to brighten the creamy sauce.
4. Combine and Serve
- Carefully mix the slightly undercooked gluten free penne into the sauce, allowing it to absorb all that creamy goodness and finish cooking.
- Then, add the cooked shrimp and gently stir again to avoid breaking the delicate shrimp.
- Garnish generously with fresh basil, and enjoy your amazing Marry Me Shrimp Pasta immediately!
Nutrition
Notes
For best results, cook shrimp quickly until C-shaped (165°F) and remove pasta 1-2 minutes early to avoid mushiness. Stir sauce constantly for smoothness. Don't skip the fresh lemon juice and parsley for a crucial bright finish. Leftovers store 3-4 days in the fridge; reheat gently with a splash of broth or cream. Freezing is not recommended. Nutrition information is estimated based on common ingredients and serving sizes and may vary.