Marry Me Shrimp Pasta
This Marry Me shrimp pasta is filled with tender, seasoned shrimp, a rich, creamy sun-dried tomato sauce, and al dente penne pasta.
Servings: 6
Calories: 321kcal
Equipment
- Thermopro Lightning meat thermometer Use Code: Nicole20 for 20% off
Ingredients
For the Shrimp
- 1 pound extra large shrimp peeled/deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ tablespoon sun-dried tomato oil from the sun-dried tomato jar
For the Sauce
- 2 ½ tablespoon Cento tomato paste
- ½ cup Cento sun-dried tomatoes diced
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoon Gluten free 1:1 flour
- 2 cups diced spinach
- 2 tablespoon butter
- 2 tablespoon minced onion
- 2 tablespoon minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil chopped for garnish
- 12 oz gluten free penne
Instructions
For the Shrimp
- Boil the pasta according to the package directions for al dente while you cook the shrimp.
- Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they're evenly coated.
- Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides until they are pink, opaque, and C-shaped. If they're O-shaped, you've cooked them too long.
- Set the cooked shrimp aside to cool.
For the Sauce
- Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.
- Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt - about 5 minutes. Then, add the parmesan cheese and stir until melted.
- Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again. Garnish with fresh basil, and enjoy.
Notes
- This recipe serves six.
- Refrigerate this pasta for up to 3 days in an airtight container.
- Because this dish is made with cream, freezing is not recommended.
- Shrimp is perfectly cooked when it's C-shaped. If your shrimp is O-shaped, you've overcooked it.
- You can also make this dish with chicken, steak, or other seafood like scallops, crab, or lobster. Just sear the meat and then add it at the end.
Nutrition
Calories: 321kcal | Carbohydrates: 9g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 1553mg | Potassium: 305mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2432IU | Vitamin C: 8mg | Calcium: 312mg | Iron: 2mg
