PREP TIME: 30 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR | SERVINGS: 4
Enjoy this easy and quick creamy mozzarella shrimp pasta for dinner tonight with this simple recipe. The shrimp are cooked perfectly tossed in a creamy Mozzarella sauce with sun-dried tomatoes, basil, and red pepper flakes. This dish effortlessly stands out for great reasons!
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 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. 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 (you can add more if using fresh basil )
⅛ tsp paprika
1 c. half and half
¼ tsp salt
½ c. reserved cooked pasta water (or more)
How to make Creamy Mozzarella Shrimp Pasta
Step 1: Following the package directions, cook the pasta. When done, drain and reserve some of the cooked pasta water.
Step 2: In a large skillet, heat 2 tbsp olive oil (from the sun-fried tomatoes or use regular olive oil) over medium-high heat. Once hot, add the shrimp and minced garlic. Cook the shrimp for about a minute until the one side is pink or golden brown. Over the shrimp, sprinkle enough salt to cover all the shrimps.
Step 3: Flip the shrimp and cook the other side for another 30 seconds to 1 minute. Once the shrimp is golden or pink on each side the shrimp is done. Note not to overcrowd the skillet.
Step 4: To a plate, transfer the shrimps when done, making sure to leave the oil in the skillet.
Creamy Mozzarella sauce:
Step 5: Add the sun-dried tomatoes (drained from oil and sliced into smaller chunks) to the same skillet with more minced garlic. Saute for about 1 minute over medium heat until aromatic.
Step 6: Now, add the half-and-half and bring everything to a boil. Then, add the shredded cheese and quickly stir, reducing immediately to a simmer.
Step 7: Cook further on low-heat, stirring, until the cheese has melted and the sauce is creamy. You can add a little amount of half-and-half or reserved cooked pasta water if the sauce turned out too thick.
Step 8: Then, stir in the basil, crushed red pepper flakes, and paprika. Slowly add in 1/4 tsp salt, stirring over low heat. Adjust the salt according to taste.
To assemble shrimp pasta:
Step 9: To the sauce, add the cooked pasta and gently reheat over medium heat. Then, stir in the cooked shrimp. If needed, season with extra salt. Feel free to add a little half-and-half or reserved cooked pasta water if the sauce gets too thick. Allow everything to 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 444 mg 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 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. 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 (you can add more if using fresh basil )
- ⅛ tsp paprika
- 1 c. half and half
- ¼ tsp salt
- ½ c. reserved cooked pasta water (or more)
Instructions
Step 1: Following the package directions, cook the pasta. When done, drain and reserve some of the cooked pasta water.
Step 2: In a large skillet, heat 2 tbsp olive oil (from the sun-fried tomatoes or use regular olive oil) over medium-high heat. Once hot, add the shrimp and minced garlic. Cook the shrimp for about a minute until the one side is pink or golden brown. Over the shrimp, sprinkle enough salt to cover all the shrimps.
Step 3: Flip the shrimp and cook the other side for another 30 seconds to 1 minute. Once the shrimp is golden or pink on each side the shrimp is done. Note not to overcrowd the skillet.
Step 4: To a plate, transfer the shrimps when done, making sure to leave the oil in the skillet.
Creamy Mozzarella sauce:
Step 5: Add the sun-dried tomatoes (drained from oil and sliced into smaller chunks) to the same skillet with more minced garlic. Saute for about 1 minute over medium heat until aromatic.
Step 6: Now, add the half-and-half and bring everything to a boil. Then, add the shredded cheese and quickly stir, reducing immediately to a simmer.
Step 7: Cook further on low-heat, stirring, until the cheese has melted and the sauce is creamy. You can add a little amount of half-and-half or reserved cooked pasta water if the sauce turned out too thick.
Step 8: Then, stir in the basil, crushed red pepper flakes, and paprika. Slowly add in 1/4 tsp salt, stirring over low heat. Adjust the salt according to taste.
To assemble shrimp pasta:
Step 9: To the sauce, add the cooked pasta and gently reheat over medium heat. Then, stir in the cooked shrimp. If needed, season with extra salt. Feel free to add a little half-and-half or reserved cooked pasta water if the sauce gets too thick. Allow everything to simmer for a few minutes over low heat.
