Description
Creamy marry me shrimp pasta promises culinary romance with its bold flavors and irresistible charm. Quick, elegant dinner delivers restaurant-quality magic straight to home kitchens, ensuring love at first bite.
Ingredients
Scale
Protein:
- 1 pound extra large shrimp, peeled/deveined
- 1 cup parmesan cheese
- 2 tablespoons butter
Spices and Seasonings:
- 1/2 tablespoon smoked paprika
- 3/4 tablespoon Italian seasoning
- 1 tablespoon Italian seasoning
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon salt
- 1/3 teaspoon sweet smoked paprika
- 3/4 teaspoon dried basil
Other Ingredients:
- 1/2 cup Cento sun-dried tomatoes, diced
- 1 1/2 tablespoons sun-dried tomato oil from the jar
- 2 1/2 tablespoons Cento tomato paste
- 2 tablespoons gluten free 1:1 flour
- 2 cups diced spinach
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/2 ounces (14 grams) gluten free penne
- Fresh basil, chopped (for garnish)
Instructions
- Initiate pasta preparation in a pot of boiling water, following package instructions for gluten-free penne. Cook for 8-10 minutes until achieving a perfectly tender texture.
- In a mixing bowl, thoroughly coat shrimp with smoked paprika, Italian seasoning, salt, and pepper, ensuring each piece is evenly seasoned.
- Heat sun-dried tomato oil in a large skillet over medium temperature. Cook shrimp for 2 minutes per side until they turn pink and curl into a C-shape, indicating ideal doneness.
- Transfer cooked shrimp to a separate plate, preserving their tenderness while preparing the subsequent components.
- Reduce skillet heat to medium-low and melt butter. Sauté minced garlic and onion, then incorporate sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and dried basil. Allow ingredients to release their aromatic qualities for approximately 2 minutes.
- Dust gluten-free flour over the skillet mixture, stirring thoroughly to create a thickening base for the sauce.
- Gradually introduce vegetable broth and heavy cream, whisking continuously to prevent lumps. Add diced spinach and simmer for 5 minutes, allowing the sauce to develop complexity and spinach to wilt.
- Integrate parmesan cheese, stirring until it melts completely and blends seamlessly into the sauce.
- Fold cooked penne into the creamy sauce, ensuring each pasta piece is generously coated.
- Gently reintroduce sautéed shrimp into the pasta, allowing them to warm and absorb the surrounding flavors.
- Garnish with freshly chopped basil, creating a vibrant final touch that elevates the dish’s visual and flavor profile.
Notes
- Swap seafood with chicken or tofu for protein variety and dietary needs.
- Use gluten-free flour and pasta to keep the recipe celiac-friendly.
- Reduce cream for lighter version by substituting half with low-fat milk or vegetable broth.
- Quickly cook shrimp to prevent rubbery texture, watching for C-shape doneness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 646
- Sugar: 4 g
- Sodium: 872 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 163 mg