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Marry Me Shrimp Pasta

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A creamy, tomato-kissed gluten-free pasta dish featuring succulent shrimp, perfect for busy weeknights or special occasions.

Ingredients

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  • 8 oz gluten-free pasta (brown rice, corn blends, or chickpea pasta)
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
  3. Add the shrimp to the skillet in a single layer. Cook 1 to 2 minutes per side, until the shrimp are pink and opaque. Remove the shrimp to a plate and keep warm.
  4. In the same skillet, add the chopped sun-dried tomatoes, heavy cream, and chicken or vegetable broth. Stir in the Italian seasoning. Bring to a gentle simmer and cook 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Return the cooked shrimp to the skillet and toss gently to coat in the sauce. Heat through for 1 to 2 minutes.
  6. Add the cooked pasta and toss until everything is evenly coated. Taste and season with salt and pepper as needed.
  7. Serve the pasta hot. Garnish with torn fresh basil and a generous grating of Parmesan.

Notes

For a dairy-free version, substitute heavy cream with coconut cream or blended cashew cream and use nutritional yeast in place of Parmesan.

Nutrition

Find it online: https://www.simplefamilydishes.com/marry-me-shrimp-pasta/