Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 4
What a perfect dish! Everything about this dish is incredible. From the pasta to the sauce, and shrimp! I can’t think of any reason why you shouldn’t try this. Aside from the superb flavours, it is also very easy to make.
Ingredients
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Pasta:
8 oz penne pasta (for a gluten-free version, use gluten-free brown rice pasta)
Shrimp:
2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
1 pound shrimp (without shells, and deveined)
3 garlic cloves minced
1/4 teaspoon salt
Creamy Sauce:
4 oz sun-dried tomatoes (without oil)
4 garlic cloves minced
1 cup half and half
1 cup mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
1 tablespoon dried basil (if using fresh basil you can add more)
1/4 teaspoon red pepper flakes crushed, add more to taste
1/8 teaspoon paprika
1/2 cup reserved cooked pasta water (or more)
1/4 teaspoon salt
How to make Creamy Mozzarella Shrimp Pasta
To prepare the pasta:
Step 1: Follow the package direction to cook the pasta. Note to reserve some cooked pasta before draining.
To prepare the shrimp:
Step 1: Fo the sun-dried tomatoes in a jar, drain the oil first before using, reserving 2 tbsp drained oil.
Step 2: In a large skillet, add the reserved sun-dried oil or use regular olive oil. Heat over medium-high heat.
Step 3: Once the oil is hot, saute the shrimp and minced garlic. Cook the shrimp for a minute on one side until pink and sprinkle salt on each. Make sure not to overcrowd the shrimp.
Step 4: Flip and cook the other side for a minute or until golden brown.
Step 5: Transfer the cooked shrimp on a clean plate.
To make creamy Mozzarella sauce:
Step 1: In the same skillet, add more minced garlic and sun-dried tomatoes. Saute for a minute or until the garlic is aromatic.
Step 2: Add in half-and-half. Allow the mixture to boil.
Step 3: Add in the shredded cheese and stir. Reduce the heat to low and simmer until the cheese has melted completely and the sauce is creamy.
Step 4: Add a little half-and-half if the sauce becomes too thick.
Step 5: Add the crushed red pepper flakes, basil, and paprika. Stir until well mixed.
Step 6: Sprinkle about 1/4 teaspoon of salt and stir. Taste to your preference.
To assemble shrimp pasta:
Step 1: Add the cooked pasta and reheat over medium heat.
Step 2: Add in the seared shrimp and stir until well blended.
Step 3: Add more salt if necessary.
Step 4: Add a little half-and-half or pasta water if the sauce becomes too thick.
Step 5: Simmer on low heat until the flavours are well blended.
Step 6: Do not put a lot of salt because it might overpower the taste of the sun-dried tomatoes and basil.
Step 7: Serve and enjoy!
Notes:
Half-and-half is a combination of 1/2 cup of heavy cream and 1/2 cup of milk.
Drain the sun-dried tomatoes from the oil before adding them into the mixture and set aside about 2 tbsp of the olive oil.
I do not use and shred fresh Mozzarella.
I also use a low-moisture part-skim Mozzarella cheese.
Nutrition Facts:
Amount Per Serving: Calories 632 | Fat 23g35% | Saturated Fat 9g56% | Cholesterol 330mg110% | Sodium 1449mg63% | Potassium 1335mg38% | Carbohydrates 63g21% | Fiber 5g21% | Sugar 12g13% | Protein 43g86% | Vitamin A 720IU14% | Vitamin C 18mg22% | Calcium 444mg44% | Iron 6.8mg38%
Ingredients
- Pasta:
- 8 oz penne pasta (for a gluten-free version, use gluten-free brown rice pasta)
- Shrimp:
- 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
- 1 pound shrimp (without shells, and deveined)
- 3 garlic cloves minced
- 1/4 teaspoon salt
- Creamy Sauce:
- 4 oz sun-dried tomatoes (without oil)
- 4 garlic cloves minced
- 1 cup half and half
- 1 cup mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 1 tablespoon dried basil (if using fresh basil you can add more)
- 1/4 teaspoon red pepper flakes crushed, add more to taste
- 1/8 teaspoon paprika
- 1/2 cup reserved cooked pasta water (or more)
- 1/4 teaspoon salt
Instructions
To prepare the pasta:
Step 1: Follow the package direction to cook the pasta. Note to reserve some cooked pasta before draining.
To prepare the shrimp:
Step 1: Fo the sun-dried tomatoes in a jar, drain the oil first before using, reserving 2 tbsp drained oil.
Step 2: In a large skillet, add the reserved sun-dried oil or use regular olive oil. Heat over medium-high heat.
Step 3: Once the oil is hot, saute the shrimp and minced garlic. Cook the shrimp for a minute on one side until pink and sprinkle salt on each. Make sure not to overcrowd the shrimp.
Step 4: Flip and cook the other side for a minute or until golden brown.
Step 5: Transfer the cooked shrimp on a clean plate.
To make creamy Mozzarella sauce:
Step 1: In the same skillet, add more minced garlic and sun-dried tomatoes. Saute for a minute or until the garlic is aromatic.
Step 2: Add in half-and-half. Allow the mixture to boil.
Step 3: Add in the shredded cheese and stir. Reduce the heat to low and simmer until the cheese has melted completely and the sauce is creamy.
Step 4: Add a little half-and-half if the sauce becomes too thick.
Step 5: Add the crushed red pepper flakes, basil, and paprika. Stir until well mixed.
Step 6: Sprinkle about 1/4 teaspoon of salt and stir. Taste to your preference.
To assemble shrimp pasta:
Step 1: Add the cooked pasta and reheat over medium heat.
Step 2: Add in the seared shrimp and stir until well blended.
Step 3: Add more salt if necessary.
Step 4: Add a little half-and-half or pasta water if the sauce becomes too thick.
Step 5: Simmer on low heat until the flavours are well blended.
Step 6: Do not put a lot of salt because it might overpower the taste of the sun-dried tomatoes and basil.
Step 7: Serve and enjoy!
Notes:
Half-and-half is a combination of 1/2 cup of heavy cream and 1/2 cup of milk.
Drain the sun-dried tomatoes from the oil before adding them into the mixture and set aside about 2 tbsp of the olive oil.
I do not use and shred fresh Mozzarella.
I also use a low-moisture part-skim Mozzarella cheese.
