Creamy Mozzarella Shrimp Pasta
Ingredients
For the Pasta:
8 oz penne pasta
For the Shrimp:
2 tablespoons olive oil
1 lb shrimp (deveined, shells removed)
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 (pre-shredded)
1 Tbsp dried basil
¼ tsp red pepper flakes (or more, to taste)
⅛ tsp paprika
½ cup reserved pasta water (or more if needed)
¼ tsp salt
Directions:
Cook the Pasta: Prepare penne pasta according to the package instructions. Reserve ½ cup of the pasta water and drain the pasta. Set aside.
Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
Make the Sauce: In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute.
Create the Creamy Base: Stir in the half-and-half and bring to a gentle simmer. Gradually add shredded mozzarella cheese, stirring until it melts and thickens the sauce.
Add Seasonings: Mix in the dried basil, red pepper flakes, paprika, and salt. If the sauce becomes too thick, slowly add the reserved pasta water to achieve your preferred consistency.
Combine Everything: Return the cooked shrimp to the skillet, tossing them in the sauce. Add the pasta and gently mix until everything is evenly coated and heated through.
Serve: Serve immediately, garnished with extra red pepper flakes or fresh basil, if desired.
Servings: 4
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