Ingredients
For the Shrimp
- 1 pound extra large shrimp, peeled and deveined
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ tablespoon sun-dried tomato oil (from the sun-dried tomato jar)
For the Sauce
- 2 ½ tablespoon Cento tomato paste
- ½ cup Cento sun-dried tomatoes, diced
- 1 tablespoon Italian seasoning
- ⅓ teaspoon sweet smoked paprika
- ½ teaspoon salt
- ¾ teaspoon dried basil
- 2 tablespoon gluten free 1:1 flour
- 2 cups diced spinach
- 2 tablespoon butter
- 2 tablespoon minced onion
- 2 tablespoon minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil, chopped for garnish
- 12 oz gluten free penne pasta
Instructions
- Boil the Pasta: Cook the gluten-free penne pasta in a large pot 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 evenly coated.
- Cook the Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes on each side until they turn pink, opaque, and achieve a C-shape, indicating they are perfectly cooked. Avoid overcooking as shrimp will turn O-shaped. Remove shrimp from the pan and set aside to cool.
- Prepare the Sauce Base: In the same skillet, melt butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil. Cook for about 2 minutes until the mixture is fragrant.
- Thicken the Sauce: Stir in gluten free 1:1 flour and mix well. Slowly add vegetable broth, heavy cream, and diced spinach. Stir continuously and cook until the sauce thickens and the spinach wilts, approximately 5 minutes.
- Finish the Sauce: Add parmesan cheese to the sauce and stir until melted and fully incorporated.
- Combine Pasta and Shrimp: Gently fold the cooked pasta into the sauce, then add the cooked shrimp. Stir carefully to combine all ingredients without breaking the shrimp.
- Garnish and Serve: Sprinkle chopped fresh basil atop the pasta for garnish. Serve warm and enjoy.
Notes
- This recipe serves six people.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended due to the cream-based sauce.
- Shrimp is perfectly cooked when it curls into a C shape; an O shape indicates overcooking.
- This dish can be adapted by substituting shrimp with chicken, steak, scallops, crab, or lobster. Sear the alternative protein and add at the end similarly to the shrimp.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
