Description
A luxurious shrimp pasta in a rich, creamy sun-dried tomato sauce that’s perfect for romantic dinners or family gatherings.
Ingredients
- 1 pound extra-large shrimp, peeled and deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1½ tablespoons sun-dried tomato oil
- 2½ tablespoons tomato paste
- ½ cup sun-dried tomatoes, diced
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoons gluten-free 1:1 flour
- 2 cups diced spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- Fresh basil, chopped for garnish
- 12 ounces gluten-free penne
Instructions
- Bring a large pot of water to a boil and cook the penne according to package directions for al dente.
- Toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until coated.
- Heat the sun-dried tomato oil in a large skillet over medium heat, cook shrimp for about 2 minutes per side until pink and opaque. Set aside.
- Melt butter in the same skillet, add garlic and onion, cook for 2 minutes until fragrant.
- Mix in sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil; cook for 2 minutes.
- Sprinkle in gluten-free flour and stir well. Pour in vegetable broth and heavy cream, add spinach, stir and cook until sauce thickens (about 5 minutes).
- Stir in parmesan cheese until melted.
- Fold cooked pasta into the sauce, nestle shrimp back in, garnish with fresh basil, and serve immediately.
Notes
Serve with garlic bread or a simple arugula salad to enhance the meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian