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Creamy Mozzarella Shrimp Pasta Recipe

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5 from 521 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/creamy-mozzarella-shrimp-pasta-recipe/