Description
A delicious and creamy pasta dish featuring succulent shrimp, sun-dried tomatoes, and fresh spinach that will impress any guest.
Ingredients
- 1 pound extra-large shrimp (peeled and deveined)
- 1/2 tablespoon smoked paprika
- 3/4 tablespoon Italian seasoning
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 tablespoons sun-dried tomato oil
- 2 1/2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes (diced)
- 1 tablespoon Italian seasoning
- 1/3 teaspoon sweet smoked paprika
- 1/2 teaspoon salt
- 3/4 teaspoon dried basil
- 2 tablespoons gluten-free 1:1 flour
- 2 cups diced spinach
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- Fresh basil (chopped for garnish)
- 12 ounces gluten-free penne
Instructions
- Heat sun-dried tomato oil in a large skillet over medium heat.
- Sauté minced onion and garlic until fragrant and translucent, about 2-3 minutes.
- Add 3/4 tablespoon Italian seasoning and smoked paprika; stir to coat.
- Add shrimp, season with black pepper and salt; cook until just pink, about 3-4 minutes. Remove shrimp and set aside.
- In the same skillet, add diced sun-dried tomatoes and tomato paste; stir well.
- Sprinkle in gluten-free flour, then gradually add vegetable broth while whisking. Simmer until slightly thickened.
- Add heavy cream, dried basil, and remaining Italian seasoning; stir to combine.
- Add spinach and cook until wilted, around 2 minutes.
- Stir in shrimp and parmesan until melted into the sauce.
- Combine sauce with cooked penne, tossing to coat. Serve hot, garnished with fresh basil.
Notes
For best results, use fresh shrimp and avoid overcooking them. Allow time for the sauce to blend for optimal flavor.