Marry Me Shrimp Pasta

Ingredients

• 1 lb extra-large shrimp (Peeled and deveined)
• 0.5 tbsp smoked paprika (For seasoning the shrimp)
• 0.75 tbsp Italian seasoning (For seasoning the shrimp)
• 0.25 tsp black pepper (For seasoning the shrimp)
• 0.75 tsp salt (For seasoning the shrimp)
• 1.5 tbsp sun-dried tomato oil (Oil from the sun-dried tomato jar; for cooking the shrimp)
• 2.5 tbsp tomato paste (Cento brand listed in the source)
• 0.5 cup sun-dried tomatoes (Diced; Cento brand listed in the source)
• 1 tbsp Italian seasoning (For the sauce)
• 0.333 tsp sweet smoked paprika (Source states ⅓ teaspoon)
• 0.5 tsp salt (For the sauce)
• 0.75 tsp dried basil (For the sauce)
• 2 tbsp gluten-free 1:1 flour (For thickening the sauce)
• 2 cups spinach (Diced)
• 2 tbsp butter (For the sauce)
• 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 (Cook according to package directions for al dente)

Steps

1. 1

   Boil the gluten-free penne according to the package directions until al dente while you cook the shrimp. Drain the pasta and set it aside for the final assembly.

2. 2

   Place the shrimp in a medium mixing bowl. Add the smoked paprika, ¾ tablespoon Italian seasoning, ¼ teaspoon black pepper, and ¾ teaspoon salt. Toss until the shrimp are evenly coated.

3. 3

   Heat the sun-dried tomato oil in a large skillet over medium heat.

4. 4

   Add the seasoned shrimp to the skillet and cook for 2 minutes on each side, until pink, opaque, and C-shaped. If the shrimp become O-shaped, they are overcooked.

5. 5

   Transfer the cooked shrimp from the skillet and set them aside to cool.

6. 6

   Melt the butter in the same skillet over medium-low heat.

7. 7

   Add the minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, 1 tablespoon Italian seasoning, sweet smoked paprika, ½ teaspoon salt, and dried basil. Cook for about 2 minutes, stirring, until the mixture is fragrant.

8. 8

   Add the gluten-free flour to the aromatics and stir well to incorporate it.

9. 9

   Add the vegetable broth, heavy cream, and diced spinach. Stir and cook for about 5 minutes, until the sauce thickens and the spinach begins to wilt.

10. 10

    Add the Parmesan cheese and stir until it melts into the sauce.

11. 11

    Carefully mix the cooked penne into the sauce until coated.

12. 12

    Add the cooked shrimp and gently stir them into the pasta and sauce.

13. 13

    Garnish with chopped fresh basil and serve.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the dish contains cream. Shrimp are perfectly cooked when C-shaped; O-shaped shrimp have been overcooked. The source also suggests substituting chicken, steak, scallops, crab, or lobster: sear the substitute meat and add it at the end.

Nutrition per serving

• main
• dinner
• Italian
• pasta
• shrimp
• creamy
• gluten-free
• one-pan