Beschrijving
A comforting shrimp pasta dish featuring large shrimp and a creamy sun-dried tomato sauce, perfect for busy weeknights.
Ingrediënten
Schaal
- 1 pound (450 g) extra-large shrimp, peeled and deveined
- 12 oz (340 g) gluten-free penne
- 1/2 tablespoon smoked paprika
- 3/4 tablespoon Italian herbs (for the shrimp)
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt (for the shrimp)
- 1 1/2 tablespoon sun-dried tomato oil (or olive oil)
- 2 1/2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes, diced
- 1 tablespoon Italian herbs (for the sauce)
- 1/3 teaspoon sweet smoked paprika (for the sauce)
- 1/2 teaspoon salt (for the sauce)
- 3/4 teaspoon dried basil
- 2 tablespoons gluten-free 1:1 flour (for thickening)
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons minced garlic
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh basil, chopped for garnish
- Optional: lemon juice, red pepper flakes, extra Parmesan for serving, high-quality olive oil for drizzling, toasted pine nuts for crunch
Instructies
- Bring a large pot of salted water to a boil. Cook the gluten-free penne according to package instructions until al dente, reserving 1 cup of pasta water before draining.
- Combine the peeled shrimp in a bowl. Sprinkle with smoked paprika, 3/4 tablespoon Italian herbs, black pepper, and 3/4 teaspoon salt. Mix well to coat the shrimp evenly.
- Heat 1 1/2 tablespoons sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side until they are opaque and pink. Remove them from the pan and set aside.
- Add butter to the same pan. Once melted, add the minced onion and cook for a few minutes until softened. Stir in the garlic and cook for another 30-60 seconds until fragrant.
- Stir in the tomato paste and diced sun-dried tomatoes, cooking for about 1 minute.
- Mix in 1 tablespoon Italian herbs, 1/3 teaspoon sweet smoked paprika, 1/2 teaspoon salt, and 3/4 teaspoon dried basil. Sprinkle in 2 tablespoons gluten-free flour and stir well, cooking for about 1 minute.
- Slowly pour in 2 cups vegetable broth while stirring to avoid lumps. Bring to a simmer and let it cook for a few minutes until thickened, adding reserved pasta water if it gets too thick.
- Reduce heat and mix in 1 cup heavy cream and 1 cup grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper if necessary.
- Fold in the fresh spinach and return the shrimp to the pan, warming everything together for 1-2 minutes.
- Add the cooked penne to the sauce and mix well. Serve immediately with extra Parmesan and fresh basil garnish. Optionally, drizzle with lemon juice.
Notities
For optimal flavor, season in stages and always taste as you go. Avoid overcooking the shrimp to prevent them from becoming tough.
- Voorbereidingstijd: 15 minutes
- Kooktijd: 30 minutes
- Categorie: Main Course
- Methode: Cooking
- Keuken: Italian
Voeding
- Portiegrootte: 1 serving
- Calorieën: 550
- Suiker: 5g
- Natrium: 600mg
- Vet: 22g
- Verzadigd vet: 10g
- Onverzadigd vet: 8g
- Transvet: 0g
- Koolhydraten: 65g
- Vezel: 4g
- Eiwit: 28g
- Cholesterol: 100mg
Trefwoorden: shrimp pasta, gluten-free pasta, creamy tomato sauce, easy dinner, Italian recipe