Description
A luxurious shrimp pasta in a creamy sun-dried tomato sauce that’s simple yet impressive, perfect for date nights.
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
- Boil a large pot of water and cook the penne according to package directions for al dente.
- In a bowl, toss shrimp with smoked paprika, Italian seasoning, salt, and black pepper.
- Heat sun-dried tomato oil in a large skillet over medium heat. Cook shrimp for about two minutes per side until pink and opaque. Set aside.
- Melt butter in the same skillet over medium-low heat. Add garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook for two minutes.
- Sprinkle flour over the mixture and stir well. Pour in vegetable broth and heavy cream, then add spinach. Cook until sauce thickens, about five minutes.
- Add parmesan cheese, stirring until melted and creamy.
- Gently fold in the cooked pasta and nestle shrimp back in. Garnish with fresh basil and serve immediately.
Notes
Serve with crusty garlic bread or an arugula salad for an elevated dining experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian