Creamy Mozzarella Shrimp Pasta Recipe

Introduction

This creamy mozzarella shrimp pasta is a quick and satisfying meal perfect for busy weeknights. With tender shrimp, sun-dried tomatoes, and a luscious cheesy sauce, it delivers rich flavors in just 30 minutes.

Ingredients

• 8 oz penne pasta (or gluten free brown rice pasta for gluten free version)
• 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
• 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. Step 1: 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. Step 2: If using oil-packed sun-dried tomatoes, drain them 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. Step 3: 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 the skillet to ensure proper searing. Remove cooked shrimp from skillet and set aside, leaving oil in the pan.
4. Step 4: 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. Step 5: 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. Step 6: 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. Step 7: 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. Step 8: 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.

Tips & Variations

• For a vegetarian version, omit the shrimp and add sautéed mushrooms or roasted vegetables instead.
• Use fresh basil if available for a more vibrant flavor, adjusting the quantity to taste.
• If you prefer a spicier dish, increase the amount of crushed red pepper flakes gradually.
• Reserve pasta water carefully—it helps to adjust the sauce consistency perfectly.
• For a richer sauce, substitute half and half with heavy cream.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of half and half or reserved pasta water to loosen the sauce as needed. Avoid microwaving directly to prevent the cheese from clumping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp thoroughly before cooking to ensure even cooking and the best texture.

Is it possible to make this pasta gluten free?

Absolutely. Simply substitute the penne pasta with your favorite gluten free pasta, such as brown rice or corn-based varieties.

Creamy Mozzarella Shrimp Pasta Recipe

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★★★★★

4.9 from 130 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A rich and flavorful Creamy Mozzarella Shrimp Pasta that combines tender shrimp with a luscious sun-dried tomato and garlic-infused creamy sauce, perfectly coating al dente penne pasta for a satisfying and elegant meal ready in just 30 minutes.

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Ingredients

Scale 1x2x3x

Pasta

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

Shrimp & Oil

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

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)

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Instructions

1. Cook Pasta: Cook the penne pasta according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set both pasta and reserved water aside.
2. Prepare Shrimp: If using oil-packed sun-dried tomatoes, drain the tomatoes and reserve 2 tablespoons of the oil for cooking. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled, deveined shrimp along with 3 minced garlic cloves to the skillet.
3. Sauté Shrimp: Season the shrimp with 1/4 teaspoon salt. Cook the shrimp undisturbed on one side for about 1 minute until they turn pink and slightly golden. Flip the shrimp and cook for another 30 seconds to 1 minute. Make sure not to overcrowd the skillet to get proper searing. Remove cooked shrimp from the skillet and set aside, leaving the oil in the pan.
4. Make Sauce: To the same skillet with remaining oil, add the sun-dried tomatoes and 4 minced garlic cloves. Sauté while stirring for about 1 minute over medium heat until the garlic is fragrant. Pour in 1 cup of half and half and bring the mixture to a boil.
5. Add Cheese: Quickly stir in the shredded mozzarella cheese while the sauce is boiling. Then reduce the heat to low and simmer, stirring constantly until the cheese melts fully and the sauce becomes creamy. If the sauce is too thick, thin it by adding a little more half and half or some of the reserved pasta water.
6. Season Sauce: Stir in dried basil, crushed red pepper flakes, and paprika. Gradually add 1/4 teaspoon salt, adjusting to taste to achieve a balanced flavor.
7. Combine Pasta and Shrimp: Add the cooked pasta directly into the creamy sauce and gently reheat over medium heat. Add the cooked shrimp back to the skillet and stir gently to combine everything evenly.
8. Final Simmer: Taste the dish and adjust salt if needed. If the sauce is still too thick, add reserved pasta water or half and half to loosen it. Let the dish simmer on low heat for a couple of minutes so the flavors meld perfectly before serving.

Notes

• You can substitute gluten-free brown rice pasta to make this recipe gluten free.
• If using fresh basil, adjust the amount to taste as it is stronger than dried basil.
• Reserve pasta water is key for adjusting sauce consistency while maintaining flavor.
• Avoid overcrowding the skillet when cooking shrimp to ensure proper searing.
• Use pre-shredded mozzarella to ensure it melts smoothly without clumping.
• Adjust red pepper flakes to control the spice level as desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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