Creamy Mozzarella Shrimp Pasta – Creamy Mozzarella sauce, sun-dried tomatoes, basil, and red pepper flakes top this shrimp pasta. Dinner for a weeknight! You’ve come to the correct site if you’re looking for shrimp recipes! I’ve prepared a variety of shrimp pasta recipes throughout the years, and this one is by far my favorite! One of my family’s favorite dinners is this creamy mozzarella shrimp spaghetti. There’s just enough creamy Alfredo sauce to cover the shrimp and noodles. The red pepper flakes give this shrimp dish a delicious touch. Every night during supper, your family will clamor for it! There is NO HEAVY CREAM in this delicious Alfredo-inspired dish. And the greatest thing is… YOU’D NEVER KNOW! This recipe, which employs a secret weapon I’ve been utilizing for years, will fool any creamy sauce fan. The kids enjoy it as well, which is a major plus at the dinner table.
RECIPE IS SIMPLE:
This shrimp spaghetti is a deceptively simple meal that is ideal for a weekday supper. The recipe consists of simply four stages.
- First, the shrimp is sautéed in olive oil with garlic. And, while you’re at it, your kitchen will smell fantastic!
- Then, create the cream sauce by sautéing sun-dried tomatoes and garlic in olive oil, then adding cream, basil, red pepper flakes, and paprika.
- Cook the pasta according to the package directions. Drain.
- Finally, mix all of the ingredients: shrimp, pasta, and cream sauce! YUM!
Why Does This Creamy Mozzarella Shrimp Pasta Work?
It’s quite simple to overcook the shrimp. What’s amazing about this dish is that even if you overcook the shrimp, you won’t notice since they’ll be coated in the most delicious creamy sauce, which will keep the shrimp moist and soft!
Ingredients for Creamy Mozzarella Shrimp Pasta:
I’ve made a shopping list with all of the items you’ll need for this delicious creamy mozzarella shrimp pasta dish. You may use any type of pasta you like, but I prefer penne. If you prefer a milder taste, replace the chicken broth with 3/4 cup of leftover pasta water. You may also omit the sauce component of this dish and use the best homemade Alfredo sauce recipe instead. Without the heat, it’s just as creamy.
- Peeled and deveined shrimp Penne pasta
- Extra virgin olive oil
- minced garlic
- Sun-dried tomatoes
- Mozzarella cheese — I prefer fresh mozzarella to pre-shredded.
- I prefer fresh parmesan cheese to pre-shredded.
- You may create your own half and half by combining equal parts heavy cream and whole milk.
- Pinch of black pepper
- Powdered onion
- Basil, dried
How To Make Creamy Mozzarella Shrimp Pasta?
- Bring 1 tsp off salt and 1 tbsp. olive oil to a boil in a big saucepan. Cook Cook the penne noodles until al dente according to the package guidelines. After that, drain and set away.
- While the pasta is boiling, add the salt, black pepper, onion powder, and paprika in a small mixing dish. Then, on both sides of the shrimp, sprinkle evenly.
- 2 tablespoons olive oil in a large pan over medium-high heat Cook for 1 minute on each side, or until the shrimp becomes pink with a hint of golden brown. Cook the shrimp without overcooking them. Then take out the cooked shrimp and set them aside.
- Reduce the heat to medium and add the sun-dried tomatoes and garlic. Cook for 1 minute.
- Bring half and half to a boil in a saucepan. Then mix in the Parmesan and mozzarella cheeses until the cheeses are completely melted and integrated. Reduce the heat to a low simmer.
- Combine the chicken broth, dried basil, red pepper flakes, paprika, and black pepper in a mixing bowl. Stir well and cook for 5-6 minutes, or until the sauce thickens.
- Cooked pasta should be added to the creamy alfredo sauce. Mix until the pasta is evenly covered. Then add the shrimp and gently stir until evenly covered in sauce.
- Garnish with fresh parsley and freshly grated Parmesan cheese while still hot. Enjoy!
Continue with the sauce once the shrimp has been cooked and put to a dish. Cooking cream cheese and milk together is where the magic happens.
After a few minutes of cooking, you may see a few lumps, but don’t panic. When everything is returned to the pan, together with the reserved starchy pasta water, you will have a silky smooth sauce.
This Shrimp Pasta dish will be a hit with you.
Substitute Half And Half For Half And Half:
What exactly is half-and-half? To put it simply, half-and-half is a milk product in the United States that mixes half whole milk and half heavy cream to create a lighter cream.
For 1 cup of half-and-half, use 1/2 cup milk + 1/2 cup heavy cream.
Shrimp Pasta Storage And Reheat:
- Refrigerate leftovers in an airtight jar for up to 4 days.
- To reheat, add a little quantity of milk or chicken stock (or water) to the shrimp pasta and slowly reheat over medium-low heat until the sauce begins to boil. Turn the heat down to low and continue warming the spaghetti without simmering.
- Keep an eye on the heat and keep it on medium or low. The cream will separate if warmed over high heat.
Can It Be Freezed?
When frozen, the creamy sauce does not keep its texture properly. As a result, I do not advise freezing the creamy shrimp pasta.
How To Add Gluten-Free Ingredients?
Gluten-free brown rice penne or any form of gluten-free short pasta can be used. Gluten-free lentil penne or gluten-free quinoa pasta can be used.
Cook the gluten-free pasta according to the package directions. Drain and rinse with cold water to keep gluten-free pasta from becoming mushy and sticking together.
Techniques and Hints:
- Be careful not to overcook the shrimp! Shrimp that has been overcooked becomes rough and chewy. When the shrimp’s color changes from grey to pale pink, they’re done. Depending on the size, this will take 1 to 1 1/2 minutes each side. Then, immediately remove from skillet.
- Use sun-dried tomatoes wrapped in oil from a jar. Dry sun-dried tomatoes will not add as much flavor to this meal.
- If your sauce isn’t creamy enough, add a little extra chicken broth. Mix in tiny quantities at a time until the desired consistency is reached.
- Use short pasta (penne) to allow the sauce to cover each and every bite!
- Season the shrimp spaghetti with just enough salt to bring out the basil and sun-dried tomato aromas. Don’t add too much salt, but also don’t scrimp on it.
MORE DELICIOIUS RECIPES HERE:
- 8 ounces penne pasta (for gluten free version, use gluten free brown rice pasta)
- 2 teaspoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
- a pound of shrimp (without shells, and deveined)
- 3 minced garlic cloves
- a quarter teaspoon salt
- Sauce Creamy:
- 4 ounce sun-dried tomatoes, 4 ounce
- 4 minced garlic cloves
- 1 cup of half-and-half
- 1 cup shredded mozzarella cheese (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes, to taste
- 1/8 teaspoon paprika
- 1/2 cup cooked pasta water (reserved) (or more)
- a quarter teaspoon salt
Pasta Cooking Instructions
Cook the pasta according to the package directions. Save some of the cooked pasta water. The spaghetti should be drained.
Shrimp Cooking Instructions
If you're using sun-dried tomatoes in oil (in a jar), make sure to drain them before using them. 2 tablespoons of the drained oil should be set aside for sautéing the shrimp as stated below:
In a large pan over medium-high heat, heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see note above, or use normal olive oil).
Combine the shrimp and minced garlic in a mixing bowl. Cook the shrimp for about 1 minute on one side, or until they turn pink or golden brown. While it's cooking, sprinkle salt over the shrimp, being sure to coat each one.
If the shrimp are crowded in the skillet, moisture will develop and the shrimp will not sear properly.
After 1 minute, turn the shrimp to the other side and cook for another 30 seconds to 1 minute.
Both sides of the shrimp should be golden or pink, and they should not be overdone.
Transfer the shrimp to a dish while leaving all of the oil in the pan.
Making Creamy Mozzarella Sauce
Add sun-dried tomatoes (drained from oil and cut into smaller bits, if desired) and additional minced garlic to the same skillet.
Cook, stirring constantly, for 1 minute, until the garlic is aromatic in the leftover olive oil from the shrimp. The skillet should be hot at this point.
Bring half and half to a boil in a heated pan with sun-dried tomatoes.
Stir in the shredded cheese while the pan is still hot. Reduce to a simmer right away.
Continue to boil the sauce on a low simmer heat, stirring continuously, until all of the cheese melts and a creamy sauce develops.
How to Make Shrimp Pasta
Add the cooked pasta to the sauce and gradually reheat over medium heat.
Add the cooked shrimp and stir to combine.
If necessary, season with additional salt.
If the sauce is overly thick, thin it up with a little half-and-half or leftover cooked pasta water.
Allow everything to boil for a few minutes on low heat to allow the flavors to blend.
Make careful to season the meal lightly to bring out the aromas of the basil and sun-dried tomatoes.
Fresh Mozzarella should not be used. Fresh mozzarella is often sold in the form of a large or tiny ball in a brine or water solution. Fresh Mozzarella should not be shredded.
Low-Moisture Part-Skim Mozzarella cheese is recommended. It is often marketed in the form of solid blocks or pre-shredded cheese in bags.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 506Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 275mgSodium 1701mgCarbohydrates 49gFiber 6gSugar 16gProtein 42g