Marry Me Shrimp Pasta
Prepare this dairy-free, gluten-free marry me shrimp pasta recipe in less than 30 minutes, using just a pot and a skillet!
Servings: 4 servings
Calories: 327kcal
Equipment
1 Large Skillet
Ingredients
- 8 oz pasta I used a gluten free kind
- 1 cup reserved pasta water
- 2 tablespoon olive oil
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 lb uncooked shrimp peeled and deveined
- 1 tablespoon tomato paste
- 4 oz sun dried tomatoes about ¼ cup
- ½ cup coconut milk full fat, or use regular cream
- 1 cup broth I used vegetable but bone or chicken will work too
- 1 teaspoon Italian seasonings
- ½ teaspoon red pepper flakes - optional - for heat
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup parmesan cheese optional (this adds more flavor but feel free to use 1 tablespoon nutritional yeast to keep the dish dairy free or omit entirely)
Instructions
- Prepare the pasta. Bring a pot of water to a boil and cook the pasta al dente according to package directions. Reserve 1 cup of the pasta water before draining.8 oz pasta, 1 cup reserved pasta water
- Saute the aromatics and shrimp. While the pasta is cooking, heat a large skillet over medium heat with olive oil, shallots, garlic, and shrimp. Cook the shrimp until they’re opaque pink on all sides.2 tablespoon olive oil, 1 shallot, 2 cloves garlic, 1 lb uncooked shrimp
- Prepare the sauce. Add the tomato paste to the same skillet and allow it to cook until it becomes a darker red (about 1 - 2 minutes). Then add the sun dried tomatoes, coconut milk, broth, Italian seasonings, red pepper flakes (if using), sea salt, and black pepper. Give everything a mix to incorporate then bring the sauce to a simmer for 2 - 3 minutes.1 tablespoon tomato paste, 4 oz sun dried tomatoes, ½ cup coconut milk, 1 cup broth, 1 teaspoon Italian seasonings, ½ teaspoon red pepper flakes - optional - for heat, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Add the cheese and pasta. The sauce will still be fairly thin. Add the parmesan cheese and the drained pasta noodles. Mix into the sauce and allow everything to cook for another 1 - 2 minutes. The sauce will thicken up with time. Add splashes of the reserved pasta water to thin it out until your desired consistency.¼ cup parmesan cheese
- Serve. Enjoy the pasta warm with a sprinkle of extra parmesan cheese and/or red pepper flakes on top!
Notes
Storage : Transfer leftovers to an airtight container and store them in the refrigerator for 2-3 days.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 23g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1509mg | Potassium: 1357mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 5mg