Ingredients

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, divided

1 1/2 tbsp sun-dried tomato oil (from the sun-dried tomato jar)

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

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)

12 oz gluten free penne

Instructions

Step 1: Boil the gluten free penne pasta according to the package directions until al dente. Drain and set aside.

Step 2: In a medium bowl, toss the shrimp with smoked paprika, 3/4 tablespoon Italian seasoning, 1/4 teaspoon black pepper, and 1/2 teaspoon salt until evenly coated.

Step 3: 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, until pink, opaque, and just curved into a C-shape. Avoid overcooking to prevent shrimp from curling into an O-shape. Set shrimp aside to cool.

Step 4: In the same pan, melt the butter over medium-low heat. Add minced garlic, minced onion, diced sun-dried tomatoes, tomato paste, 1 tablespoon Italian seasoning, sweet smoked paprika, remaining salt, and dried basil. Cook for about 2 minutes, stirring frequently, until fragrant.

Step 5: Sprinkle the gluten free flour into the pan and stir well to combine with the aromatics. Slowly pour in the vegetable broth and heavy cream while stirring to avoid lumps.

Step 6: Add the diced spinach and cook the sauce, stirring occasionally, until it thickens and the spinach wilts, about 5 minutes.

Step 7: Stir in the parmesan cheese until melted and smooth. Then carefully mix the cooked pasta into the sauce followed by the cooked shrimp. Gently stir to combine everything evenly.

Step 8: Garnish with chopped fresh basil and serve immediately.

Tips & Variations

Use fresh shrimp for best flavor, but frozen can work if thoroughly thawed and patted dry.

Swap gluten free penne for regular pasta if gluten is not a concern.

For extra heat, add a pinch of red pepper flakes to the sauce during cooking.

Add a splash of white wine when sautéing the aromatics for deeper flavor.

Fresh spinach can be substituted with kale or arugula for a different green.

FAQs

Can I substitute the shrimp with chicken or another protein?

Yes, diced chicken breast or thigh can be used. Adjust cooking time until the chicken is cooked through. Other seafood like scallops can also work well.

Is this recipe suitable for gluten-free diets?

Absolutely. This recipe uses gluten free penne and a gluten free 1:1 flour blend, making it safe for gluten-free diets.