PREP TIME: 30 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR | SERVINGS: 4
Easily make this creamy and incredibly delicious Mozzarella shrimp pasta from scratch. It’s a guaranteed hit always and the perfect pasta dish with perfectly cooked shrimp!
Ingredients
Pasta:
8 ounces penne pasta (for a gluten-free version, use gluten-free brown rice pasta)
Shrimp:
1 lb shrimp (without shells, and deveined)
2 tbsp olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
¼ tsp salt
3 garlic cloves minced
Creamy Sauce:
4 garlic cloves minced
4 ounces sun-dried tomatoes (without oil)
1 c. half and half
1 c. mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
¼ tsp red pepper flakes crushed, add more to taste
1 tbsp dried basil (if using fresh basil you can add more)
½ c. reserved cooked pasta water (or more)
⅛ tsp paprika
¼ tsp salt
How to make Creamy Mozzarella Shrimp Pasta
Step 1: Following the package directions, cook the pasta. Drain when done, reserving some of the pasta water.
Step 2: In a large skillet, heat 2 tbsp olive oil (reserved from the sun-dried tomatoes jar) over medium-high heat. Note: Before using sun-dried tomatoes in oil, drain first, setting aside 2 tbsp of the drained oil for cooking the shrimp.
Step 3: Into the hot oil, add the shrimp and minced garlic. Cook for about a minute or until the shrimp is pink. Over each shrimp, sprinkle salt as it cooks. Ensure to not overcrowd the pan, or the shrimp won’t sear nicely. Flip the shrimp after a minute and continue to cook the other side for additional 30 seconds.
Step 4: Transfer the cooked shrimp to a plate, leaving the oil in the skillet.
Step 5: Add the sun-dried tomatoes (chop into smaller pieces) with more minced garlic in the same skillet. Saute over medium heat for about a minute until the garlic is aromatic.
Step 6: To the hot skillet, add the half-and-half. Bring to a boil, then add the shredded cheese. Stir quickly and immediately decrease the heat to a simmer. Cook further over low heat, stirring constantly until the cheese has melted and the sauce is creamy. Add a little amount of half-and-half or reserved pasta water to thin the sauce.
Step 7: Stir in the basil, crushed red pepper flakes, paprika.
Step 8: Slowly add 1/4 tsp of salt, stirring and tasting over low heat. Continue to cook the pasta, reheating gently over medium heat.
Step 9: Return the shrimp to the pan and toss. If needed, season with more salt.
Step 10: Simmer for a few minutes over low heat.
Nutrition Facts:
Amount per Serving: Calories 632, Fat 23g 35%, Saturated Fat 9g 56%, Cholesterol 330mg 110%, Sodium 1449mg 63%, Potassium 1335mg 38%, Carbohydrates 63g 21%, Fiber 5g 21%, Sugar 12g 13%, Protein 43g 86%, Vitamin A 720IU 14%, Vitamin C 18mg 22%, Calcium 444mg 44%, Iron 6.8mg 38%
Ingredients
- Pasta:
- 8 ounces penne pasta (for a gluten-free version, use gluten-free brown rice pasta)
- Shrimp:
- 1 lb shrimp (without shells, and deveined)
- 2 tbsp olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
- ¼ tsp salt
- 3 garlic cloves minced
- Creamy Sauce:
- 4 garlic cloves minced
- 4 ounces sun-dried tomatoes (without oil)
- 1 c. half and half
- 1 c. mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- ¼ tsp red pepper flakes crushed, add more to taste
- 1 tbsp dried basil (if using fresh basil you can add more)
- ½ c. reserved cooked pasta water (or more)
- ⅛ tsp paprika
- ¼ tsp salt
Instructions
Step 1: Following the package directions, cook the pasta. Drain when done, reserving some of the pasta water.
Step 2: In a large skillet, heat 2 tbsp olive oil (reserved from the sun-dried tomatoes jar) over medium-high heat. Note: Before using sun-dried tomatoes in oil, drain first, setting aside 2 tbsp of the drained oil for cooking the shrimp.
Step 3: Into the hot oil, add the shrimp and minced garlic. Cook for about a minute or until the shrimp is pink. Over each shrimp, sprinkle salt as it cooks. Ensure to not overcrowd the pan, or the shrimp won’t sear nicely. Flip the shrimp after a minute and continue to cook the other side for additional 30 seconds.
Step 4: Transfer the cooked shrimp to a plate, leaving the oil in the skillet.
Step 5: Add the sun-dried tomatoes (chop into smaller pieces) with more minced garlic in the same skillet. Saute over medium heat for about a minute until the garlic is aromatic.
Step 6: To the hot skillet, add the half-and-half. Bring to a boil, then add the shredded cheese. Stir quickly and immediately decrease the heat to a simmer. Cook further over low heat, stirring constantly until the cheese has melted and the sauce is creamy. Add a little amount of half-and-half or reserved pasta water to thin the sauce.
Step 7: Stir in the basil, crushed red pepper flakes, paprika.
Step 8: Slowly add 1/4 tsp of salt, stirring and tasting over low heat. Continue to cook the pasta, reheating gently over medium heat.
Step 9: Return the shrimp to the pan and toss. If needed, season with more salt.
Step 10: Simmer for a few minutes over low heat.
