PREP TIME: 10 mins | COOK TIME: 15 mins | YIELD: 4 Servings
Delight your taste buds with this easy, quick, and delicious shrimp pasta in a rich and tasty garlic mozzarella cream sauce.
INGREDIENTS
8 ounces (240 grams) farfalle pasta
1 lb (450 grams) shrimp, peeled and deveined
1 tsp onion powder
3 garlic cloves, minced
1/4 tsp salt and cracked black pepper
4 ounces (120 grams) chopped sun-dried tomatoes, drained from oil (reserve 2 tbsp oil)
1 c. (240ml) half-and-half (or whipping cream)
1/4 c. (60ml) vegetable or chicken broth
1 c. shredded mozzarella (or Parmesan)
1 tbsp dried basil
1 tsp crushed fennel seeds, optional
1/4 tsp red chilli pepper flakes
1/8 tsp paprika
1/2 c. reserved cooked pasta water (or more)
1 tbsp grated Parmesan, for garnish
HOW TO MAKE CREAMY GARLIC SHRIMP PASTA
Step 1: According to the package direction, cook the pasta. Once cooked, drain but reserve some cooked pasta water for later.
Step 2: Meanwhile, season the shrimp with onion powder. And in a large skillet, heat 2 tbsp of the reserved oil over medium heat. Once the oil is hot, add the shrimp to the skillet on a single layer and cook for about a minute per side until the shrimp turns pink or golden brown. While cooking, season the shrimp with salt. Transfer the cooked shrimp to a plate.
Step 3: Saute the sun-dried tomatoes and minced garlic in the same skillet over medium heat for about a minute until the garlic is aromatic. Pour in the broth and half-and-half, then bring to a simmer. Add in the shredded mozzarella and cook further on low simmer heat until the cheese has melted and the creamy sauce forms, stirring constantly. Add a little amount of half-and-half or the reserved cooked pasta water if the sauce turned out too thick.
Step 4: Stir in the dried basil, crushed fennel seeds, crushed red pepper flakes, and paprika. Adjust the seasoning according to taste.
Step 5: To the sauce, add the cooked pasta. Gently reheat over medium heat before stirring in the cooked shrimp. You can add a little amount of half-and-half or the reserved pasta water if the sauce turned too thick. Simmer everything over low heat for a few minutes.
Step 6: If desired, garnish with grated Parmesan. Enjoy immediately.
Nutrition Facts:
Energy 410.55 cal | Fat 10.91 g | Protein 32.51 g | Carbs 49.16 g | Saturated Fat 5.39 g | Polyunsat Fat 1.33 g | Monounsat Fat 2.83 g | Sugar 2.9 g | Cholesterol 168.67 mg | Sodium 1006.2 mg | Potassium 604.32 mg | Fiber 7.67 g
Ingredients
- 8 ounces (240 grams) farfalle pasta
- 1 lb (450 grams) shrimp, peeled and deveined
- 1 tsp onion powder
- 3 garlic cloves, minced
- 1/4 tsp salt and cracked black pepper
- 4 ounces (120 grams) chopped sun-dried tomatoes, drained from oil (reserve 2 tbsp oil)
- 1 c. (240ml) half-and-half (or whipping cream)
- 1/4 c. (60ml) vegetable or chicken broth
- 1 c. shredded mozzarella (or Parmesan)
- 1 tbsp dried basil
- 1 tsp crushed fennel seeds, optional
- 1/4 tsp red chilli pepper flakes
- 1/8 tsp paprika
- 1/2 c. reserved cooked pasta water (or more)
- 1 tbsp grated Parmesan, for garnish
Instructions
Step 1: According to the package direction, cook the pasta. Once cooked, drain but reserve some cooked pasta water for later.
Step 2: Meanwhile, season the shrimp with onion powder. And in a large skillet, heat 2 tbsp of the reserved oil over medium heat. Once the oil is hot, add the shrimp to the skillet on a single layer and cook for about a minute per side until the shrimp turns pink or golden brown. While cooking, season the shrimp with salt. Transfer the cooked shrimp to a plate.
Step 3: Saute the sun-dried tomatoes and minced garlic in the same skillet over medium heat for about a minute until the garlic is aromatic. Pour in the broth and half-and-half, then bring to a simmer. Add in the shredded mozzarella and cook further on low simmer heat until the cheese has melted and the creamy sauce forms, stirring constantly. Add a little amount of half-and-half or the reserved cooked pasta water if the sauce turned out too thick.
Step 4: Stir in the dried basil, crushed fennel seeds, crushed red pepper flakes, and paprika. Adjust the seasoning according to taste.
Step 5: To the sauce, add the cooked pasta. Gently reheat over medium heat before stirring in the cooked shrimp. You can add a little amount of half-and-half or the reserved pasta water if the sauce turned too thick. Simmer everything over low heat for a few minutes.
Step 6: If desired, garnish with grated Parmesan. Enjoy immediately.
