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Creamy Shrimp Pasta with Sun-Dried Tomatoes and Spinach Recipe

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4 from 58 reviews

This flavorful Shrimp Pasta combines succulent, seasoned shrimp with a creamy sun-dried tomato sauce, tossed with gluten-free penne and fresh spinach. Perfect for a quick and elegant dinner, this dish offers a luscious blend of smoky paprika, Italian seasoning, and parmesan cheese with a fresh basil garnish.

Ingredients

Shrimp

  • 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 (from the sun-dried tomato jar)

Sauce

  • 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)

Pasta

  • 12 oz gluten free penne

Instructions

  1. Boil Pasta: Begin by boiling gluten-free penne pasta according to the package instructions until al dente. Drain and set aside while you prepare the shrimp and sauce.
  2. Season Shrimp: In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Ensure the shrimp are evenly coated with the seasoning mix.
  3. Cook Shrimp: Heat the sun-dried tomato oil in a large skillet over medium heat. Cook the shrimp for approximately two minutes on each side until they turn pink, opaque, and curl into a C-shape — this indicates they are perfectly cooked.
  4. Cool Shrimp: Remove the shrimp from the skillet and set aside to cool slightly while you prepare the sauce.
  5. Sauté Aromatics: 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 the mixture for about two minutes until it becomes fragrant and the onions soften.
  6. Prepare Sauce: Stir in the gluten-free flour to the sautéed mixture, blending well to remove any lumps. Gradually add the vegetable broth, heavy cream, and diced spinach. Continue cooking and stirring for about five minutes until the sauce thickens and the spinach wilts.
  7. Add Cheese: Stir in the grated parmesan cheese until melted and the sauce achieves a creamy consistency.
  8. Combine: Gently mix the cooked pasta into the sauce until well coated. Carefully fold the cooked shrimp back into the skillet with the pasta and sauce, stirring just enough to combine evenly without breaking the shrimp.
  9. Garnish and Serve: Sprinkle chopped fresh basil over the top as a fresh garnish. Serve immediately and enjoy your delicious shrimp pasta.

Notes

  • Cook shrimp just until they curl into a C-shape; overcooking makes them tough and rubbery.
  • Using gluten-free 1:1 flour keeps the sauce smooth without gluten.
  • Sun-dried tomato oil enhances the flavor and adds richness—reserve oil from the jar for cooking shrimp.
  • For extra creaminess, ensure the parmesan is freshly grated.
  • Spinach can be substituted with kale or arugula for variation.
  • Drain pasta well to prevent watery sauce.

Find it online: https://justsosavory.com/creamy-shrimp-pasta-with-sun-dried-tomatoes-and-spinach-recipe/