Description
This Shrimp Pasta Recipe combines tender, seasoned shrimp with a creamy sun-dried tomato sauce tossed with gluten-free penne pasta. Bursting with flavors from smoked paprika, Italian seasoning, and fresh basil, this dish is a delicious and satisfying meal perfect for seafood lovers looking for a gluten-free option.
Ingredients
Scale
Shrimp Seasoning
- 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
Shrimp Cooking
- 1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)
Sauce Ingredients
- 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
Other
- Fresh basil (chopped for garnish)
- 12 oz gluten free penne
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil and cook the gluten-free penne according to package instructions until al dente. Drain and set aside.
- Season the shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until they are fully coated with the spices.
- Cook the shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side, until the shrimp turn pink, opaque, and form a C shape. Avoid overcooking which will make them curl into an O shape. Remove shrimp from pan and set aside to cool.
- Sauté aromatics: In the same skillet, melt the butter over medium-low heat. Add the minced garlic, onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for approximately 2 minutes until fragrant and the mixture is well incorporated.
- Make the sauce: Sprinkle in the gluten-free flour and stir well to combine with the aromatics. Gradually pour in the vegetable broth and heavy cream while stirring continuously. Add the diced spinach and cook the sauce for about 5 minutes, stirring occasionally, until it thickens and the spinach wilts. Then stir in the parmesan cheese until fully melted and the sauce is creamy.
- Mix pasta and shrimp: Gently fold the cooked pasta into the sauce until fully coated. Add the cooked shrimp and carefully stir to combine everything evenly without breaking the shrimp.
- Garnish and serve: Sprinkle chopped fresh basil on top, then serve the dish warm and enjoy your flavorful shrimp pasta.
Notes
- Use peeled and deveined shrimp for convenience and best flavor absorption.
- Cook shrimp just until pink and opaque to avoid a rubbery texture.
- Gluten-free 1:1 flour ensures the sauce thickens properly without gluten.
- Sun-dried tomato oil adds a rich, tangy depth to the shrimp and sauce.
- This dish is perfect for a quick weeknight dinner but elegant enough for guests.
- Adjust seasoning to taste, especially salt and paprika, for personalized flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: shrimp pasta, gluten free pasta, creamy shrimp pasta, sun-dried tomato sauce, Italian shrimp recipe, seafood pasta dish
