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Shrimp Pasta With Creamy Mozzarella Sauce

Delicious shrimp pasta with mozzarella cheese alfredo sauce made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika, and cream.  You’ll have a perfectly cooked shrimp: soft and tender and never dry or rubbery!  Course: Main CourseCuisine: American, ItalianServings: 4 servingsCalories: 632 kcalAuthor: Julia
Shrimp Pasta With Creamy Mozzarella Sauce

IngredientsPasta:
  • 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 just use regular olive oil)
  • 1 pound shrimp (without shells, and deveined)
  • 3 garlic cloves minced
  • 1/4 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 (never frozen)
  • 1 tablespoon dried basil (if using fresh basil you can add more)
  • 1/4 teaspoon red pepper flakes , crushed, add more to taste
  • 1/8 teaspoon paprika
  • 1/2 cup reserved cooked pasta water (or more)
  • 1/4 teaspoon salt
InstructionsHow to cook pasta
  1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
  2. How to cook shrimp
  3. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
  4. Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar – see note above, or use regular olive oil) in a large skillet on medium-high heat.
  5. Add shrimp with minced garlic.  Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single shrimp.
more instructions please visit: https://conservativerepublic.co/shrimp-pasta-with-creamy-mozzarella-sauce-video/