GF Pasta with sundried tomatoes, fresh spinach, mascarpone cheese and jumbo shrimp!

I knew this pasta was going to be delicious, but I didn’t realize it would turn out to be one of the best pasta dishes I’ve EVER had !

I cooked this recipe live on Instagram, and I think everyone was drooling! definitely make this for guests you want to impress, or a special “at home” date night with your significant other. You can thank me later!

Here’s what you will need:

1 box of Bertolli gluten free penne pasta

4 cups of fresh baby spinach

2 tbsp Italian herb paste

4 cloves of garlic

1 large jar of sundried tomatoes in herbs

1/2 cup mascarpone cheese

2 cups of jumbo peeled and deveined shrimp

1/2 cup grated lobately cheese

1-1/2 cups veggie broth

salt to taste

1/4 tsp fresh cracked pepper

1 tbsp. evoo

*you will need a food processor, nutri bullet or vitamix

1. Give the garlic a rough chop, and toss it into your blender of choice. Along with the sundried tomatoes, and 1 tbsp. of the juice from the jar, veggie broth , Italian herb paste and pepper.
2. Whirl it all up in pulses, making sure not to completely blend it. You want it to be slightly chunky.
3. In a large sauté pan, heat the evoo and pour the mixture into the pan. Keep the heat on low and let it simmer for about 10-15 minutes. You want to garlic to open up and become fragrant.
4. Add the mascarpone cheese, and stir until it is combined.
5. Toss in the locatelli cheese, stir.
6. Now you can add the spinach, stirring it in until it begins to wilt. (5 minutes)
7. At this point you can taste the sauce and see if you want to add more salt.
8. Toss in your peeled shrimp, stir and cook for about 10-15 minutes on medium low. The shrimp will become a pink color.
9. Simmer the sauce on low.  Boil your pasta water and cook according to the directions.
10. Once your pasta is cooked, add it directly into the sauce (after your drain it) This is my favorite part 🙂 with a spoon, mix the pasta into the sauce. Once the pasta is coated, your ready to dig in!!

Serve with a sprinkle of locatelli on top! and enjoy!

ox ox Kate