Ingredients
Equipment
Method
1. Prep Pasta & Season Shrimp
- Bring a large pot of generously salted water to a rolling boil. Add your gluten-free penne pasta and boil according to package directions for *just* al dente. While your pasta cooks, toss your peeled and deveined extra-large shrimp in a medium bowl with 1/2 tablespoon smoked paprika, 3/4 tablespoon Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until each shrimp is beautifully and evenly coated. Set aside.
2. Cook Shrimp to Perfection
- Heat 1 1/2 tablespoons of sun-dried tomato oil in a large skillet over medium heat until it’s shimmering. Add your seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for about two minutes on each side until they turn a beautiful pink, become opaque, and curl into a gentle "C" shape. For absolute precision, use a meat thermometer to ensure an internal temperature of 165°F. Once perfectly cooked, remove the shrimp from the skillet and set them aside.
3. Deglaze & Build Aromatics
- Immediately after removing the shrimp, while the skillet is still hot, pour in 1/4 cup of dry white wine. Using a sturdy wooden spoon, scrape up all the flavorful "fond" from the bottom of the pan. Cook until the wine has mostly evaporated. Reduce the heat to medium-low, then melt 2 tablespoons of butter in the same pan. Add 2 tablespoons minced garlic, 2 tablespoons minced onion, 1/2 cup diced Cento sun-dried tomatoes, 2 1/2 tablespoons Cento tomato paste, 1 tablespoon Italian seasoning, 1/3 teaspoon sweet smoked paprika, 1/2 teaspoon salt, and 3/4 teaspoon dried basil. Cook for about two minutes, stirring frequently, until the aromatics are fragrant and the tomato paste has deepened in color.
4. Create the Creamy Sauce
- Sprinkle 2 tablespoons of gluten-free 1:1 flour over your fragrant aromatics and stir well for about 1 minute to create a light roux. Gradually whisk in 2 cups of vegetable broth and 1 cup of heavy cream, stirring constantly to prevent lumps. Add 2 cups of diced spinach and stir, cooking for about 5 minutes until the sauce thickens and the spinach just begins to wilt. Finally, stir in 1 cup of Parmesan cheese until it's completely melted and the sauce is lusciously creamy.
5. Combine & Finish with Freshness
- Carefully add your cooked, al dente pasta to the creamy sauce, gently tossing to coat every strand. Then, return your reserved cooked shrimp to the skillet. Gently stir again to combine everything. Just before serving, stir in 1 tablespoon of fresh lemon juice and 2 tablespoons of freshly chopped parsley.
6. Garnish & Serve
- Garnish generously with freshly chopped basil for an extra burst of aroma and color. Serve your Marry Me Shrimp Pasta immediately and savor every delicious moment!
Nutrition
Notes
This recipe features specific techniques like wine deglazing and a fresh lemon finish to achieve a complex and balanced flavor profile. Pay close attention to shrimp cooking times and pasta doneness for the best results. Enjoy with a crisp salad or garlic bread. Nutrition information is estimated based on common ingredients and serving sizes and may vary.