Creamy Mozzarella Shrimp Pasta

Creamy Mozzarella Shrimp Pasta 1


  • 1 lb. Shrimp peeled and deveined
  • 8 oz. Penne pasta
  • 3 tsp. Minced garlic
  • 2 Tbsp. Oil Removed from the sun-dried tomatoes jar
  • ¼ tsp. Salt

For the sauce:

    • 1 C. Shredded mozzarella cheese
    • 4 oz. Sun-dried tomatoes chopped and without the oil
    • ¼ tsp. Red pepper flakes
    • 4 tsp. Minced garlic
    • 1 C. Half and Half
    • 1 Tbsp. Dried basil
    •  tsp. Paprika
    • ½ C. Water reserved from cooking the pasta
  • ¼ tsp. Salt


    • Cook the pasta until done to your liking, drain and reserve ½ cup of the cooking liquid.
    • In a deep-sided large skillet, place the oil from the sun-dried tomatoes.
    • Add the garlic to the skillet and saute for 30 seconds.
    • Place the shrimp into the skillet along with ¼ tsp salt and saute until the shrimp are cooked through. Remove and set aside.
    • Lower the heat in the skillet to medium, and add the sun-dried tomatoes and garlic. Saute for a minute or so.
    • Whisk in the reserved cooking liquid, half and half, mozzarella cheese, salt, dried basil, and paprika. Stir until combined and until the sauce begins to thicken.
    • Mix in the shrimp and pasta until well combined.
  • Garnish with red pepper flakes before serving.
  • Enjoy!
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