Ingredients

1 lb shrimp (peeled and deveined)

1/2 tsp paprika

1 tsp Italian seasoning

1/4 tsp salt

1/4 tsp black pepper

12 oz penne

2 tbsp sun-dried tomato oil

3 tbsp unsalted butter

2 tbsp minced onion

2 tbsp minced garlic

1/2 cup sun-dried tomatoes (finely chopped)

3 tbsp tomato paste

2 tbsp flour (or gluten-free all-purpose flour)

2.25 cups vegetable broth

1 cup heavy cream

2 cups fresh spinach

1 cup grated Parmesan cheese

1/2 tsp dried basil

1/4 tsp salt

1/2 tsp Italian seasoning

1/4 tsp paprika

Instructions

Step 1: Bring a large pot of salted water to a boil and add the penne. Cook according to package directions until al dente; drain and set aside. While waiting, mince the garlic and onion, finely chop the sun-dried tomatoes, and measure the broth and cream. Season the shrimp with paprika, Italian seasoning, salt, and black pepper in a small bowl, tossing gently to coat evenly.

Step 2: Heat the sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp and cook for 2 minutes per side, until pink and opaque. Avoid overcrowding and cook in batches if needed. Transfer shrimp to a plate and set aside to prevent overcooking.

Step 3: Reduce the skillet heat to medium and melt the butter. Add the minced garlic, onion, and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant and the onion softens. Stir in tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook for 30 seconds to deepen flavors.

Step 4: Sprinkle the flour over the mixture and stir constantly for about 1 minute to cook out raw flour taste and form a paste. Gradually pour in the vegetable broth while stirring to avoid lumps, then add heavy cream. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.

Step 5: Add fresh spinach to the simmering sauce and stir until wilted, about 1 minute. Remove from heat and stir in grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning as needed.

Step 6: Add the cooked penne to the creamy sauce and gently toss to coat. Return the shrimp to the skillet and fold gently into the pasta to warm through without breaking them. Toss everything together until well combined, then serve immediately while hot.

Tips & Variations

Use gluten-free flour to make this dish gluten-free without sacrificing texture.

Fresh basil can be added at the end for a brighter, herbaceous flavor.

If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the garlic and onion.

Swap penne for your favorite pasta shape like fettuccine or rigatoni.

For a lighter version, substitute half of the heavy cream with milk or a plant-based alternative.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to fully thaw and pat them dry before seasoning and cooking to ensure they sear properly and don’t release excess water into the sauce.

What can I substitute for sun-dried tomato oil?

If you don’t have sun-dried tomato oil, use olive oil instead. You can add extra sun-dried tomatoes or a small amount of tomato paste to boost the tomato flavor in the sauce.