SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE

Shrimp Pasta in a deliciously creamy and cheesy Mozzarella sauce. This easy weeknight dinner is made completely from scratch with sun-dried tomatoes, basil, and red pepper flakes.

First of all, let me confess my love for shrimp. It’s one of my favorite types of seafood! I cook it quite often with all kinds of flavors, such as this pesto shrimp with mushrooms or creamy shrimp tortellini.

So, you’ve come to the right place for shrimp recipes! I’ve made all kinds of shrimp pasta through the years, and this recipe definitely stands out as one of my favorites! It was an immediate success at my house! This could become one of your favorite dinner recipes, too!

If you like the flavors of this recipe but want to make it with a different type of protein, try this sun-dried tomato chicken pasta or delicious scallop pasta.

Why You’ll Love This Recipe

This Shrimp Pasta with Creamy Mozzarella Sauce is a delightful combination of flavors and textures. The succulent shrimp perfectly complements the rich, cheesy sauce, while the sun-dried tomatoes and basil add a fresh, vibrant touch. It’s an easy and satisfying meal, perfect for any night of the week.

Kitchen Equipment You’ll Need

  • Large skillet
  • Medium pot for cooking pasta
  • Mixing spoon
  • Colander
  • Measuring cups and spoons

Ingredients

Pasta:

  • 8 oz penne pasta (for 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

Step-by-Step Instructions for Preparing the Recipe

How to Cook Pasta

  1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

How to Cook Shrimp

  1. Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar or use regular olive oil) in a large skillet on medium-high heat.
  2. Add shrimp with minced garlic. Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. Sprinkle salt over the shrimp to cover every single shrimp.
  3. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won’t sear right.
  4. After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more.
  5. The shrimp should be golden color or pink on both sides and not overcooked.
  6. Remove the shrimp to a plate, being careful to leave all the oil in the skillet.

How to Make Creamy Sauce

  1. To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
  2. Sauté sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.
  3. Add half and half to the hot skillet with sun-dried tomatoes and bring to a boil.
  4. Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.
  5. Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms.
  6. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
  7. Add basil, crushed red pepper flakes, paprika. Stir.
  8. Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).

How to Assemble Shrimp Pasta

  1. Add cooked pasta to the sauce, and reheat gently on medium heat.
  2. Add the cooked shrimp, stir it in.
  3. Taste, and season with more salt, if needed.
  4. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
  5. Let everything simmer on low heat for a couple of minutes for flavors to combine.
  6. Note: Make sure to salt the dish just enough to bring out the flavors of basil and sun-dried tomatoes.

Tips for Success

  • Be sure to not overcook the shrimp; it should be pink and just cooked through.
  • If the sauce becomes too thick, adjust with pasta water or half-and-half slowly until desired consistency.
  • Use good quality sun-dried tomatoes and mozzarella cheese for the best flavor.

Additional Tips or Variations

  • If you can’t find half-and-half, you can substitute with a 1/2 cup of milk and 1/2 cup of heavy cream.
  • For a spicy kick, increase the amount of red pepper flakes.
  • Try adding a handful of fresh spinach for extra color and nutrients.

Nutritional Highlights (Per Serving)

While specific nutritional values may vary, this delightful dish is rich in protein and calcium, thanks to the shrimp and mozzarella cheese. It’s also a good source of vitamins and minerals from the sun-dried tomatoes and basil.

Frequently Asked Questions (FAQ)

  • Can I use frozen shrimp? Yes, just make sure to thaw them completely and pat dry before cooking.
  • Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prepare the sauce ahead of time and store it in the fridge. Reheat gently before serving.
  • What other pasta can I use? Any pasta that holds sauce well, such as fettuccine or rigatoni, would work beautifully.

Conclusion

This Shrimp Pasta with Creamy Mozzarella Sauce is a must-try for any pasta lover. It’s rich, creamy, and bursting with flavor, making it a perfect choice for a family dinner or a special occasion. Give it a try and let us know how it turns out for you! We’d love to hear your feedback and any personal twists you added to the dish.

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