Ingredients
- For the Pasta:
- 8 oz penne pasta (use gluten-free pasta for a gluten-free version)
- For the Shrimp:
- 2 tbsp olive oil (use oil from sun-dried tomatoes or regular olive oil)
- 1 lb shrimp (peeled and deveined)
- 3 garlic cloves (minced)
- ¼ tsp salt
- For the Creamy Sauce:
- 4 oz sun-dried tomatoes (without oil)
- 4 garlic cloves (minced)
- 1 cup half and half
- 1 cup shredded mozzarella cheese (do not use fresh mozzarella)
- 1 tbsp dried basil (or more if using fresh basil)
- ¼ tsp crushed red pepper flakes (add more to taste)
- ⅛ tsp paprika
- ½ cup reserved cooked pasta water (or more as needed)
- ¼ tsp salt
Instructions
- Cook the Pasta: Cook the pasta according to package instructions. Reserve some of the cooked pasta water, then drain the pasta and set aside.
- Cook the Shrimp: Heat 2 tbsp olive oil (from sun-dried tomatoes or regular olive oil) in a large skillet over medium-high heat. Add the shrimp and minced garlic. Cook the shrimp on one side for about 1 minute, until golden brown. Sprinkle with salt while cooking. Flip the shrimp over and cook for another 30 seconds to 1 minute. The shrimp should be golden on both sides. Remove the shrimp from the skillet and set aside, leaving the oil in the pan.
- Make the Creamy Mozzarella Sauce: In the same skillet, add the sun-dried tomatoes and more minced garlic. Sauté for 1 minute on medium heat until fragrant. Add the half and half to the skillet and bring to a boil. Add the shredded mozzarella cheese, stirring to melt into the sauce. Once the cheese is melted, reduce the heat to low and simmer, stirring constantly until the sauce is creamy. If the sauce is too thick, add a little bit of the reserved pasta water or half-and-half to reach your desired consistency. Stir in the basil, red pepper flakes, paprika, and ¼ tsp salt. Taste and adjust seasoning as needed.
- Assemble the Pasta: Add the cooked pasta to the sauce and stir to combine, heating gently. Add the cooked shrimp to the skillet and stir them into the pasta and sauce. Let everything simmer on low heat for a couple of minutes to combine the flavors.
- Serve: Serve the creamy mozzarella shrimp pasta immediately, garnished with extra basil if desired.
Notes
- Gluten-Free: Use gluten-free pasta like brown rice penne or quinoa pasta.
- Substitute for Half-and-Half: If you don’t have half-and-half, use ½ cup milk and ½ cup heavy cream as a substitute.
- Shrimp: Be careful not to overcook the shrimp. It will become rubbery if cooked too long, so remove it from the heat once it’s golden and opaque.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stir-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 632
- Sugar: 6g
- Sodium: 800mg
- Fat: 37g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 165mg
