Why Make This Recipe
Marry Me Shrimp Pasta is an impressive dish that will make anyone fall in love with your cooking. It combines delicious shrimp, creamy sauce, and pasta for a meal that’s full of flavor. Plus, this recipe is gluten-free, making it suitable for those with dietary restrictions. The combination of sun-dried tomatoes and fresh ingredients creates a rich, aromatic experience that keeps you wanting more. Whether it’s a special occasion or just a weeknight dinner, this dish is sure to impress.
How to Make Marry Me Shrimp Pasta
Ingredients:
- 1 pound extra large shrimp (peeled/deveined)
- 1/2 tbsp smoked paprika
- 3/4 tbsp Italian seasoning
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
- 2 1/2 tbsp Cento tomato paste
- 1/2 cup Cento sun-dried tomatoes (diced)
- 1 tbsp Italian seasoning
- 1/3 tsp sweet smoked paprika
- 1/2 tsp salt
- 3/4 tsp dried basil
- 2 tbsp gluten-free 1:1 flour
- 2 cups diced spinach
- 2 tbsp butter
- 2 tbsp minced onion
- 2 tbsp minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil (chopped for garnish)
- 12 oz gluten-free penne
Directions:
-
For the Shrimp:
- In a bowl, mix shrimp with smoked paprika, Italian seasoning, black pepper, and salt. Set aside.
-
For the Sauce:
- In a large pan, heat sun-dried tomato oil over medium heat. Add butter, onion, and garlic. Sauté until onion is translucent.
- Stir in tomato paste, diced sun-dried tomatoes, additional Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 3 minutes.
- Add gluten-free flour and stir to combine.
- Gradually pour in vegetable broth, stirring constantly. Bring to a simmer.
- Add heavy cream and parmesan cheese, mixing until the sauce is smooth. Then, add spinach and stir until wilted.
- Cook the shrimp in the pan until they are pink and cooked through.
- Finally, toss the cooked gluten-free penne into the sauce until well coated.
How to Serve Marry Me Shrimp Pasta
Serve Marry Me Shrimp Pasta hot, garnished with fresh chopped basil. It pairs well with a side salad or garlic bread for a complete meal. Enjoy it with your favorite wine for an extra special touch.
How to Store Marry Me Shrimp Pasta
To store leftover Marry Me Shrimp Pasta, place it in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, warm it in a pan over low heat, adding a splash of cream or broth to bring back its creamy texture.
Tips to Make Marry Me Shrimp Pasta
- Use fresh shrimp for the best flavor and texture.
- Make sure not to overcook the shrimp; they should be just pink and firm.
- Adjust the spices according to your taste. If you like it spicier, add a pinch of red pepper flakes.
- Feel free to mix in other vegetables like bell peppers or zucchini for extra nutrition.
Variation
You can easily modify Marry Me Shrimp Pasta by substituting shrimp with chicken or adding your favorite vegetables. For a lighter option, replace heavy cream with a non-dairy alternative, such as coconut milk or cashew cream.
FAQs
1. Can I use regular pasta instead of gluten-free?
Yes, you can use regular penne pasta if you do not need a gluten-free option.
2. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce ahead and boil the pasta just before serving.
3. Is there a vegan version of this recipe?
You can make a vegan version by replacing shrimp with mushrooms or tofu and substituting heavy cream with coconut cream or a cashew cream blend.
Marry Me Shrimp Pasta
Ingredients
Method
- In a bowl, mix shrimp with smoked paprika, Italian seasoning, black pepper, and salt. Set aside.
- In a large pan, heat sun-dried tomato oil over medium heat. Add butter, onion, and garlic. Sauté until onion is translucent.
- Stir in tomato paste, diced sun-dried tomatoes, additional Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 3 minutes.
- Add gluten-free flour and stir to combine.
- Gradually pour in vegetable broth, stirring constantly. Bring to a simmer.
- Add heavy cream and parmesan cheese, mixing until the sauce is smooth. Then, add spinach and stir until wilted.
- Cook the shrimp in the pan until they are pink and cooked through.
- Finally, toss the cooked gluten-free penne into the sauce until well coated.