Marry Me Shrimp Pasta (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 pound extra large shrimp, peeled/deveined
02 -
½ tablespoon smoked paprika
03 -
¾ tablespoon Italian seasoning
04 -
¼ teaspoon black pepper
05 -
¾ teaspoon salt
06 -
1 ½ tablespoon sun-dried tomato oil (from the sun-dried tomato jar)
→ For the Sauce
07 -
2 ½ tablespoon Cento tomato paste
08 -
½ cup Cento sun-dried tomatoes, diced
09 -
1 tablespoon Italian seasoning
10 -
⅓ teaspoon sweet smoked paprika
11 -
½ teaspoon salt
12 -
¾ teaspoon dried basil
13 -
2 tablespoon Gluten free 1:1 flour
14 -
2 cups diced spinach
15 -
2 tablespoon butter
16 -
2 tablespoon minced onion
17 -
2 tablespoon minced garlic
18 -
2 cups vegetable broth
19 -
1 cup heavy cream
20 -
1 cup parmesan cheese
21 -
Fresh basil, chopped for garnish
22 -
12 oz gluten free penne
# Instructions:
01 -
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.
02 -
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.
03 -
Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again. Garnish with fresh basil, and enjoy.