Creamy Mozzarella Shrimp Pasta

PREP TIME: 30 mins | COOK TIME: 30 mins | TOTAL TIME: 1 hr | SERVINGS: 4

Sun-dried tomatoes, basil, red pepper flakes, paprika, and cream form the foundation of a delectable alfredo sauce that pairs perfectly with shrimp pasta and mozzarella cheese. You’ll get shrimp that are cooked to perfection—soft and delicate, never dry or chewy!

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)

3 garlic cloves, minced

¼ tsp salt

2 tbsp olive oil (drained from a sun-dried tomatoes jar or just use regular olive oil)

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)

1 tbsp dried basil (if using fresh basil you can add more)

⅛ tsp paprika

¼ tsp red pepper flakes, crushed, add more to taste

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 until al dente. Drain when done.

Step 2: In a large skillet, heat 2 tbsp olive oil (or the reserved oil from the sun-dried tomato jar) over medium-high heat. Then, add the shrimp along with the minced garlic. Cook for about a minute until the first side of the shrimp is pink or golden brown. Over the shrimp, while it cooks, sprinkle some salt. Flip and continue to cook the other side for another 30 seconds to a minute until both sides of the shrimp are golden or pink. To a plate, transfer the shrimp, leaving the oil in the skillet.

Creamy Mozzarella sauce:

Step 3: Place the sun-dried tomatoes in the same skillet and more minced garlic. Saute in olive oil for a minute over medium heat until the garlic is aromatic. Pour in the half-and-half and bring everything to a boil. Next, add the shredded cheese and stir quickly while boiling. Then, quickly decrease to a simmer. Cook further until the cheese has melted and a creamy sauce forms. You can add a little amount of half-and-half or reserved pasta water if the sauce turned out too thick.

Step 4: Stir in the basil, crushed red pepper flakes, and paprika.
Step 5: Slowly add 1/4 tsp salt, stirring constantly over low heat.

To Assemble:

Step 6: To the sauce, toss in the cooked pasta and gently reheat over medium heat. Then, stir in the cooked shrimp. If needed, season with more salt. You can thin out the sauce by adding a little amount of half-and-half or pasta water. 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 444mg 44%, Iron 6.8mg 38%

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Creamy Mozzarella Shrimp Pasta

Sun-dried tomatoes, basil, red pepper flakes, paprika, and cream form the foundation of a delectable alfredo sauce that pairs perfectly with shrimp pasta and mozzarella cheese. You'll get shrimp that are cooked to perfection—soft and delicate, never dry or chewy!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Course

Cuisine Italian

Servings 4 people

Calories 632 kcal

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
• 3 garlic cloves minced
• ¼ tsp salt
• 2 tbsp olive oil drained from a sun-dried tomatoes jar or just use regular olive oil
• 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)
• 1 tbsp dried basil if using fresh basil you can add more
• ⅛ tsp paprika
• ¼ tsp red pepper flakes crushed, add more to taste
• ¼ tsp salt
• ½ c. reserved cooked pasta water or more

Instructions

 

• Following the package directions, cook the pasta until al dente. Drain when done.
• In a large skillet, heat 2 tbsp olive oil (or the reserved oil from the sun-dried tomato jar) over medium-high heat. Then, add the shrimp along with the minced garlic. Cook for about a minute until the first side of the shrimp is pink or golden brown. Over the shrimp, while it cooks, sprinkle some salt. Flip and continue to cook the other side for another 30 seconds to a minute until both sides of the shrimp are golden or pink. To a plate, transfer the shrimp, leaving the oil in the skillet.
• Creamy Mozzarella sauce:
• Place the sun-dried tomatoes in the same skillet and more minced garlic. Saute in olive oil for a minute over medium heat until the garlic is aromatic. Pour in the half-and-half and bring everything to a boil. Next, add the shredded cheese and stir quickly while boiling. Then, quickly decrease to a simmer. Cook further until the cheese has melted and a creamy sauce forms. You can add a little amount of half-and-half or reserved pasta water if the sauce turned out too thick.
• Stir in the basil, crushed red pepper flakes, and paprika.
• Slowly add 1/4 tsp salt, stirring constantly over low heat.
• To Assemble:
• To the sauce, toss in the cooked pasta and gently reheat over medium heat. Then, stir in the cooked shrimp. If needed, season with more salt. You can thin out the sauce by adding a little amount of half-and-half or pasta water. Allow everything to simmer for a few minutes over low heat.