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Marry Me Shrimp Pasta Recipe | Marry Me Pasta | Shrimp Pasta | Easy Pasta Recipe
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Marry Me Shrimp Pasta Recipe | Marry Me Pasta | Shrimp Pasta | Easy Pasta Recipe



Marry Me Shrimp Pasta Recipe

Shrimp seasoning :
1 pound extra large shrimp
½ tbsp smoked paprika
¾ tbsp Italian seasoning
¼ tsp black pepper
¾ tsp salt
1 ½ tbsp sun-dried tomato oilfrom the sun-dried tomato jar ( optional )

Sauce :
2 ½ tbsp Cento tomato paste
½ cup Cento sun-dried tomatoes diced
1 tbsp Italian seasoning
⅓ tsp sweet smoked paprika
½ tsp salt
¾ 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
1. Boil the pasta according to the package directions for al dente while you cook the shrimp.
2. Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they’re evenly coated.
3. Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides until they are pink, opaque, and C-shaped. If they’re O-shaped, you’ve cooked them too long.
4. Set the cooked shrimp aside to cool.
5. Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.
6. Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt – about 5 minutes. Then, add the parmesan cheese and stir until melted.
7. Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again. Garnish with fresh basil, and enjoy.

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8 Comments

  2. @EatWithRafy

    Shrimp seasoning :
    1 pound extra large shrimp
    ½ tbsp smoked paprika
    ¾ tbsp Italian seasoning
    ¼ tsp black pepper
    ¾ tsp salt
    1 ½ tbsp sun-dried tomato oilfrom the sun-dried tomato jar ( optional )

    Sauce :
    2 ½ tbsp Cento tomato paste
    ½ cup Cento sun-dried tomatoes diced
    1 tbsp Italian seasoning
    ⅓ tsp sweet smoked paprika
    ½ tsp salt
    ¾ 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
    1. Boil the pasta according to the package directions for al dente while you cook the shrimp.

    2. Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they’re evenly coated. 

    3. Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides until they are pink, opaque, and C-shaped. If they’re O-shaped, you’ve cooked them too long.
    4. Set the cooked shrimp aside to cool.
    5. Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant. 

    6. Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt – about 5 minutes. Then, add the parmesan cheese and stir until melted. 

    7. Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again. Garnish with fresh basil, and enjoy.

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