Description
Indulgent pasta dish featuring succulent shrimp and sun-dried tomatoes in a rich, cheesy mozzarella cream sauce. Perfect for a comforting dinner that feels restaurant-quality yet is simple to prepare at home.
Ingredients
Scale
- Pasta:
- 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
- Shrimp:
- 2 tablespoons olive oil (drained from sun-dried tomatoes jar or regular olive oil)
- 1 pound shrimp (without shells, and deveined)
- 3 garlic cloves, minced
- ¼ teaspoon salt
- Creamy 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)
- 1 tablespoon dried basil
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon paprika
- ½ cup reserved cooked pasta water
- ¼ teaspoon salt
Instructions
- Cook the Pasta
- Cook penne according to package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Prepare and Cook the Shrimp
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp and minced garlic, arranging them in a single layer. Cook for about 1 minute until pink or golden brown on one side, and sprinkle with salt. Flip the shrimp and cook for another 30-60 seconds until golden on both sides but not overcooked. Remove shrimp to a plate, leaving the oil in the skillet.
- Make the Creamy Mozzarella Sauce
- To the same skillet, add the sun-dried tomatoes (cut into smaller pieces if needed) and the remaining minced garlic. Sauté for 1 minute until fragrant. Pour in the half and half and bring to a boil. Add the shredded mozzarella cheese, stirring quickly as it melts. Immediately reduce heat to a simmer, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Add dried basil, crushed red pepper flakes, and paprika. Season with salt to taste, stirring on low heat.
- Combine and Finish the Dish
- Add the cooked pasta to the sauce and gently reheat on medium heat. Stir in the cooked shrimp. If the sauce is too thick, add a small amount of the reserved pasta water until desired consistency is reached. Let everything simmer on low heat for 2-3 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.
Notes
- For best results, don’t use fresh mozzarella as it contains too much moisture. The pre-shredded mozzarella melts better into a smooth sauce. If you like a spicier dish, add more red pepper flakes. This pasta is best served immediately, as the sauce will thicken as it cools.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 210mg