Creamy Mozzarella Shrimp Pasta Recipe

Introduction

This creamy mozzarella shrimp pasta is a comforting and flavorful dish that’s perfect for a weeknight dinner. Tender shrimp and sun-dried tomatoes come together in a rich, cheesy sauce with a hint of spice. Serve this pasta for a satisfying meal that’s quick to prepare and sure to impress.

Ingredients

• 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
• 2 tablespoons olive oil (drained from sun-dried tomatoes jar or regular olive oil)
• 1 pound shrimp (shells removed and deveined)
• 3 garlic cloves (minced)
• 1/4 teaspoon salt
• 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)
• 1 tablespoon dried basil (or more if using fresh basil)
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)
• 1/8 teaspoon paprika
• 1/2 cup reserved cooked pasta water (or more if needed)
• 1/4 teaspoon salt (plus more for seasoning)

Instructions

1. Step 1: Cook pasta according to package instructions. Reserve about 1/2 cup of the pasta water before draining the pasta.
2. Step 2: If using sun-dried tomatoes packed in oil, drain and reserve 2 tablespoons of the oil for cooking.
3. Step 3: Heat 2 tablespoons of olive oil (from the sun-dried tomatoes jar or regular oil) in a large skillet over medium-high heat.
4. Step 4: Add shrimp and 3 minced garlic cloves to the skillet. Sprinkle 1/4 teaspoon of salt over the shrimp.
5. Step 5: Cook shrimp on one side for about 1 minute until pink or golden brown, making sure not to crowd the pan.
6. Step 6: Flip the shrimp and cook for an additional 30 seconds to 1 minute until cooked through. Remove shrimp to a plate, leaving oil in the skillet.
7. Step 7: Add sun-dried tomatoes and 4 minced garlic cloves to the same skillet. Sauté on medium heat for 1 minute until fragrant.
8. Step 8: Pour in the half and half and bring to a boil. Stir in shredded mozzarella cheese quickly and reduce heat to a simmer.
9. Step 9: Stir constantly until the cheese melts and the sauce becomes creamy. Add reserved pasta water or more half and half if the sauce is too thick.
10. Step 10: Stir in dried basil, crushed red pepper flakes, paprika, and 1/4 teaspoon salt gradually. Taste and adjust seasoning as needed.
11. Step 11: Add the cooked pasta to the sauce and gently reheat over medium heat.
12. Step 12: Stir in the cooked shrimp. Simmer on low heat for a couple of minutes to blend the flavors.
13. Step 13: Taste once more and add more salt if needed before serving.

Tips & Variations

• For a gluten-free option, substitute penne with gluten-free brown rice pasta.
• Use pre-shredded mozzarella cheese for better melting and texture; fresh mozzarella tends to be too watery.
• Add fresh basil instead of dried for a brighter herbal flavor.
• If you like it spicier, increase the crushed red pepper flakes to your preference.
• Reserve some pasta water to loosen the sauce if it thickens too much while reheating.

Storage

Store leftover shrimp pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of half and half or pasta water to loosen the sauce and maintain creaminess. Avoid overheating to prevent the mozzarella from becoming stringy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used but be sure to thaw and pat them dry before cooking to get a good sear and avoid excess moisture.

What can I substitute for half and half?

You can substitute half and half with a combination of equal parts milk and heavy cream, or use whole milk for a lighter sauce, though it may be less rich and creamy.

Creamy Mozzarella Shrimp Pasta Recipe

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Creamy Mozzarella Shrimp Pasta combines tender shrimp with a rich, cheesy sauce made from sun-dried tomatoes, garlic, and mozzarella cheese. This easy stovetop recipe uses penne pasta and half and half for a luscious texture, creating a flavorful dish perfect for a comforting dinner.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz penne pasta (or gluten free brown rice pasta for gluten free version)

Shrimp and Sauté

• 2 tablespoons olive oil (drained from sun-dried tomatoes jar or regular olive oil)
• 1 pound shrimp (peeled, deveined, shells removed)
• 3 garlic cloves (minced)
• 1/4 teaspoon salt

Sauce

• 4 oz sun-dried tomatoes (without oil)
• 4 garlic cloves (minced)
• 1 cup half and half
• 1 cup mozzarella cheese (shredded, pre-shredded, not fresh mozzarella)
• 1 tablespoon dried basil (or fresh basil, adjust quantity)
• 1/4 teaspoon red pepper flakes (crushed, adjust to taste)
• 1/8 teaspoon paprika
• 1/2 cup reserved cooked pasta water (or more as needed)
• 1/4 teaspoon salt (adjust to taste)

Instructions

1. Cook Pasta: Cook penne pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Set pasta and reserved water aside.
2. Prepare Shrimp: If using oil-packed sun-dried tomatoes, drain tomatoes and reserve 2 tablespoons of the oil for cooking shrimp. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add peeled, deveined shrimp and 3 minced garlic cloves to the skillet.
3. Sauté Shrimp: Season shrimp with 1/4 teaspoon salt. Cook shrimp undisturbed on one side for about 1 minute until they turn pink and slightly golden. Flip shrimp and cook for another 30 seconds to 1 minute. Avoid overcrowding skillet to ensure proper searing. Remove cooked shrimp from skillet and set aside, leaving oil in the pan.
4. Make Sauce: Add sun-dried tomatoes and 4 minced garlic cloves to the same skillet with remaining oil. Sauté stirring for 1 minute over medium heat until garlic is fragrant. Pour in 1 cup half and half and bring to a boil.
5. Add Cheese: Stir in shredded mozzarella cheese quickly while the mixture is boiling, then reduce heat to low to simmer. Stir constantly until cheese melts completely and a creamy sauce forms. Thin sauce if needed by adding a little half and half or reserved pasta water.
6. Season Sauce: Stir in dried basil, crushed red pepper flakes, and paprika. Add 1/4 teaspoon salt gradually while tasting to achieve the right balance of flavor.
7. Combine Pasta and Shrimp: Add cooked pasta directly into the creamy sauce and gently reheat over medium heat. Add the cooked shrimp and stir to combine everything evenly.
8. Final Simmer: Taste and adjust salt if needed. If sauce is too thick, add reserved pasta water or half and half to loosen. Let simmer on low heat for a couple of minutes to allow flavors to meld before serving.

Notes

• Use pre-shredded mozzarella cheese for better melting and texture, avoid fresh mozzarella.
• If using sun-dried tomatoes in oil, save a bit of the oil to add flavor when sautéing shrimp.
• Do not overcrowd shrimp in the pan to ensure they sear properly instead of steaming.
• Taste and adjust salt gradually to bring out flavors without over-salting.
• Reserve pasta water to adjust sauce consistency as needed.
• For a gluten free version, substitute penne with gluten free brown rice pasta.

Keywords: shrimp pasta, creamy mozzarella pasta, sun-dried tomato pasta, easy shrimp dinner, stovetop pasta recipe