CREAMY MOZZARELLA SHRIMP PASTA
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)
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.
