Description
A delightful shrimp pasta dish with a creamy sauce and savory spices, perfect for special occasions or family dinners.
Ingredients
- 1 pound extra large shrimp (peeled and 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
- 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
Instructions
- In a bowl, mix shrimp with smoked paprika, Italian seasoning, black pepper, and salt. Set aside to marinate for 10 minutes.
- In a large skillet, heat sun-dried tomato oil over medium heat. Add onion and garlic; sauté until translucent.
- Stir in the tomato paste, diced sun-dried tomatoes, Italian seasoning, sweet smoked paprika, salt, and dried basil.
- Sprinkle in the gluten-free flour and mix well. Gradually add vegetable broth while stirring to avoid lumps. Bring to a simmer.
- Add the heavy cream and parmesan cheese. Mix until the cheese melts and the sauce thickens.
- Fold in diced spinach and shrimp. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
- Meanwhile, cook gluten-free penne according to package instructions. Drain and toss with the shrimp sauce.
Notes
Serve hot, garnished with fresh chopped basil. Pairs well with a side salad or crusty gluten-free bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian