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Creamy Sun-Dried Tomato Shrimp With Spinach Pasta Recipe

Creamy Sun-Dried Tomato Shrimp With Spinach Pasta

A delightful creamy shrimp pasta dish with sun-dried tomatoes and spinach.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1 pound extra large shrimp, peeled and deveined
  • 0.5 tablespoon smoked paprika
  • 0.75 tablespoon Italian seasoning
  • 0.25 teaspoon black pepper
  • 0.75 teaspoon salt
  • 1.5 tablespoon sun-dried tomato oil (from the sun-dried tomato jar)
  • 2.5 tablespoon tomato paste
  • 0.5 cup sun-dried tomatoes, diced
  • 1 tablespoon Italian seasoning
  • 0.333 teaspoon sweet smoked paprika
  • 0.5 teaspoon salt
  • 0.75 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

Instructions
 

  • Begin by boiling the gluten-free penne according to the package instructions until al dente. Drain and set aside. Tip: Make sure not to overcook the pasta; it should have a slight bite to it.
  • In a medium bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
  • 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, or until they turn pink, opaque, and C-shaped. Remove the shrimp from the skillet and set aside. Tip: Shrimp is perfectly cooked when it’s C-shaped; if it’s O-shaped, it’s overcooked.
  • In the same skillet, melt the butter over medium-low heat. Add the minced garlic and onion, cooking for about 2 minutes until fragrant. Stir in the sun-dried tomatoes, tomato paste, Italian seasoning, sweet smoked paprika, salt, and dried basil.
  • Sprinkle the gluten-free flour into the mixture and stir well. Gradually add the vegetable broth and heavy cream, stirring continuously. Cook for about 5 minutes until the sauce thickens and the spinach wilts.
  • Stir in the parmesan cheese until melted. Gently mix the cooked penne into the sauce, followed by the cooked shrimp. Stir until everything is well combined.
  • Garnish with fresh chopped basil and enjoy your delicious shrimp penne!

Notes

Recipe serves six. Refrigerate any leftovers in an airtight container for up to 3 days. Freezing is not recommended due to the cream in the sauce.
Keyword Creamy Sun-Dried Tomato Shrimp With Spinach Pasta Recipe