The Best Creamy Mozzarella Shrimp Pasta

This Creamy Mozzarella Shrimp Pasta is one of my favorite meals. This meal is so simple to prepare that you could make it just before dinner and still be ready.

Looking for more delicious and easy dinner recipes? Try this Canned Tuna Pasta, Air Fryer Roasted Baby Potatoes, or this magnificent Grilled Buffalo Chicken.

A creamy mozzarella sauce, similar to an Alfredo sauce, coats the pasta and shrimp in just the right amount. The red pepper flakes give this recipe for shrimp a delightful touch. Your family will ask for it every night for dinner!

Why You'll Love This Recipe

We adore this dish since it is really simple to prepare and produces such amazing results. Regardless of cooking experience, everyone can master this recipe. Additionally, it will definitely wow your visitors. This pasta dish with creamy mozzarella shrimp strikes the ideal mix between flavor and nutrition.

• Ready in 30 minutes: This is a pretty easy recipe to make and it's all done in 30 minutes.
• Restaurant-quality results: Nobody can say no to this restaurant-quality shrimp recipe whenever we serve it for easy entertaining.

Don't hesitate to give it a try! You won't be sorry.

Ingredients for Creamy Shrimp Pasta:

*This is just an overview of the ingredients needed to make this recipe. The full list of ingredients and steps is down below in the recipe card.*

In order to create a rich, creamy dish in one skillet, this recipe uses plenty of minced garlic, sun-dried tomatoes, shredded mozzarella cheese, and half and half. You can simply convert this dish to be entirely gluten-free and keto-friendly by using your preferred noodle or noodle alternative.

For this recipe, you'll need these ingredients:

• pasta
• shrimp
• mozzarella cheese
• sun-dried tomatoes
• half and half
• olive oil
• garlic
• spices

Sun-Dried Tomatoes

Sun-dried tomatoes can be made in the oven very quickly and easily, and you may make them as spicy, garlicky, herby, or simple as you choose. You can make these in small or big batches using your chosen tomato varieties, depending on how many tomatoes you need to fill one or more baking sheets. Additionally, homemade sun-dried tomatoes are typically much less expensive than those pricy little jars bought at the store. The fact that they are produced with luscious, ripe tomatoes at the height of peak season further adds to how tasty they are.

• Sun dried tomatoes packed in oil: The best type of sun dried tomatoes to use in this recipe are the ones that are packed in oil - they give so much flavor (drain and chop them before adding).
• Using dry sun-dried tomatoes: You could use dry sun dried tomatoes, but just keep in mind these need to be soaked before using.

How to make Creamy Mozzarella Shrimp Pasta

This shrimp pasta is a fairly simple recipe, making it the ideal option for a weekday meal. There are only really 4 steps in the recipe.

1. First, a lot of garlic and olive oil are used to cook the shrimp. Additionally, your kitchen will smell wonderful as you work.
2. Once the sun-dried tomatoes and garlic have been sautéed, add the half and half, mozzarella, and spices, and simmer until the cheese melts into a creamy sauce.
3. Cook the pasta by following the directions on the package, then drain.
4. Finally, combine the pasta, shrimp, and cream sauce together!
5. Reserve pasta water. Reserve ⅓ cup of the pasta water before draining the pasta, as the pasta water helps loosen the sauce.

Tips and Tricks

• Be careful not to overcook the shrimp. Shrimp that is overcooked becomes hard and chewy. The shrimp are finished when they turn from grey to a pale pink tint. Depending on the size, this will take between 1 and 1 ½ minutes per side. Then take them out of the skillet right away.
• Use oil-packed sun-dried tomatoes that are kept in a jar. Dry sun-dried tomatoes won't add as much flavor to this recipe.
• If your sauce is too thick, add a little more half and half or some of the reserved pasta water. Add tiny amounts slowly and stir until the desired consistency is achieved.
• Use short pasta like Penne pasta to make it easy for the sauce to coat every bit of the pasta.
• Brine the shrimp: I do recommend brining the shrimp for 10-15 minutes with baking soda, salt, red pepper flakes, and sun-dried tomato oil for the best results; the baking soda helps keep the shrimp plump as they cook.
• Serve promptly: Creamy sun dried tomato shrimp pasta is so much better when served right away, so I encourage you to enjoy it promptly!

Store and Reheat Shrimp Pasta

• For up to 4 days, keep leftovers in the refrigerator in an airtight container.
• To reheat shrimp pasta, add a tiny quantity of milk, chicken stock, or water, and stir often over low heat until the sauce just begins to bubble. Turn the heat down to low at this stage and keep warming the pasta without simmering.
• Make sure to keep the heat low to medium. The cream will separate if it is cooked on a high heat setting.
• Cool before storing: Let the dish cool completely before storing it in the refrigerator.
• Microwave reheating: Reheat in short intervals, stirring between each, to avoid overcooking the shrimp.

How to make it Gluten-free

1. Use any kind of gluten-free short pasta, such as gluten-free brown rice penne. Use gluten-free quinoa pasta or gluten-free lentil penne.
2. Follow the directions on the package to prepare gluten-free pasta. To stop the gluten-free pasta from going mushy and sticking together, drain it and then rinse it with cold water.

What to Serve with Creamy Shrimp Pasta

• Salads: A fresh salad to go on the side of this would work really well, such as a Mediterranean Tossed Salad or a Classic Caprese Salad.
• Breads: Garlic Knots are a family favorite and even a rustic crusty loaf would be great for soaking up all that delicious sauce.
• Vegetables: Try this recipe alongside steamed broccoli or green beans for a well-rounded and indulgent meal.
• Rice or zucchini noodles: This dish is also great served over rice, cauliflower rice, or zucchini noodles.

FAQs

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Recipe

Creamy Mozzarella Shrimp Pasta

This Creamy Mozzarella Shrimp Pasta is one of my favorite meals. This meal is so simple to prepare that you could make it just before dinner and still be ready.

5 From 17 reviews

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Course: dinner, Main Course

Cuisine: American, Italian, Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 394kcal

Author: Imsen

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INGREDIENTS

• ▢ 1 pack penne pasta
• ▢ 1 pound shrimp peeled and deveined
• ▢ ¼ pound sun-dried tomatoes oil-packed, drained and chopped
• ▢ 1 cup shredded mozzarella cheese
• ▢ 3 tablespoon olive oil
• ▢ 3 cloves garlic minced
• ▢ 1 cup half and half
• ▢ 1 tablespoon dried oregano
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon paprika
• ▢ ⅛ teaspoon red pepper flakes
• ▢ ⅓ cup pasta water

INSTRUCTIONS

• Bring a large pot of salted water to a boil and cook the penne according to the package directions. Reserve ⅓ cup of the pasta water, then drain.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add half of the minced garlic and the shrimp, spreading them out so they aren't crowded (crowded shrimp steam instead of searing). Season with a pinch of salt and cook for about 1 minute, until pink or golden on the bottom.
• Flip the shrimp and cook for another 30 seconds to 1 minute, until pink on all sides. Don't overcook them. Transfer the shrimp to a plate, leaving the oil in the skillet.
• Add the sun-dried tomatoes and the remaining garlic to the skillet and cook for 1 minute over medium heat, stirring.
• Pour in the half and half and bring it to a boil, then add the shredded mozzarella, stir, and immediately reduce the heat to a low simmer. Cook, stirring often, until the cheese has melted into a creamy sauce. If it's too thick, add a splash of half and half or the reserved pasta water.
• Stir in the oregano, paprika, red pepper flakes, salt, and black pepper. Add the salt gradually, tasting as you go.
• Over medium heat, add the cooked pasta and the shrimp to the sauce and mix until well combined. Taste and adjust the salt, loosen with a little more pasta water if needed, and let everything simmer on low for a few minutes before serving.

NOTES

• Shirataki noodles, spaghetti squash noodles, and zucchini noodles are additional excellent pasta substitutes.
• Don't use fresh mozzarella with this spaghetti, please. We know because we've done it. You must use part-skim mozzarella cheese with minimal moisture. We purchased our own paper and shredded it ourselves (it came in blocks), so we are unsure if the pre-shredded paper will accomplish the same goal. We can be certain that freshly shredded mozzarella will provide a wonderful sauce.
• All seasonings are optional and are to taste.
• Heavy cream can be swapped out for half and half, but the sauce will be thinner.

NUTRITION

Calories: 394kcal | Carbohydrates: 58g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 418mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 1mg

Keyword creamy pasta, mozzarella, shrimp

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