Creamy Mouth-Watering Mozzarella Shrimp Pasta

The ingredients for a creamy mozzarella shrimp pasta are:

  • 8 oz penne pasta (you can use gluten-free brown rice pasta).

For the shrimp you need:

  • Two tablespoons of olive oil (you can use regular olive oil or drained from sun-dried tomatoes);
  • One pound of shrimp, without shells, and deveined;
  • Three large garlic cloves, minced;
  • And a ¼ teaspoon of salt.

For the sauce you need:

  • One small jar (3 to 4 oz) sun-dried tomatoes in oil, or you can use 3 to 4 oz oil-free sun-dried tomatoes;
  • Four large garlic cloves, minced;
  • One cup half and half (The US milk product that combines half milk half cream to form a lighter cream, and to make one cup of half and half, you need to combine ½ cup milk and ½ cup heavy, or whipping cream);
  • One cup of mozzarella cheese, shredded (never frozen);
  • One tablespoon of basil (if you use dry basil, but if you use fresh, you can add more);
  • ¼ teaspoon of crushed red pepper flakes (you can add more to taste);
  • 1/8 teaspoon of paprika;
  • ½ cup of reserved cooked pasta water (or more);
  • ¼ teaspoon of salt, or to taste.

The instructions on how to cook this meal are the next:

You need to cook the pasta according to the package instructions and reserve some cooked pasta water and you need to drain the pasta.

If you use sun-dried tomatoes in oil, or in a jar, you need to make sure you drain the sun-dried tomatoes from the oil, before you use them and you need to reserve two tablespoons of this drained oil for sauntering the shrimp.

You need to heat the two tablespoons of olive oil in a large skillet on a medium-high heat and then add the shrimp, minced garlic and cook the shrimp on one side for about one minute, until the shrimp turn pink or golden brown, and while it cooks, sprinkle the top of shrimp with salt to cover every single shrimp, but you need to make sure not to crowd the shrimp in skillet, because otherwise, moisture will form and shrimp won’t sear right. Then after one minute, flip the shrimp over to the other side and cook for about thirty seconds or one minute more.

Then after this is done, remove the shrimp to a plate, but be careful to leave all the oil in the skillet.

Add the sun-dried tomatoes to the same skillet, and add more minced garlic, and saute in olive oil on medium heat, stirring, for one minute until the garlic is fragrant, but the skillet should be hot.

Then to the hot skillet add the half and half with the sun-dried tomatoes and bring to boil and add the shredded cheese and stir in while boiling and immediately reduce to simmer and cook, constantly stirring, until the cheese melts and the creamy sauce forms. If the sauce is thick, then add a small amount of half and half or reserved cooked pasta water and add basil, crushed red pepper flakes, and paprika and stir.

After this add ¼ teaspoon of salt gradually, stirring on low heat and tasting because you might need slightly less than a ¼ teaspoon.

Then add the cooked pasta to the sauce and reheat gently on medium heat, and when you add the cooked shrimp, stir it in. Taste it and if it needs more salt, add it and add a small amount of half and half or reserved cooked pasta water, if the sauce is thick. Let all of this simmer on low heat for a couple of minute for the flavors to combine.

To bring out of the flavors of basil and sun-dried tomatoes make sure you salt the dish enough.

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