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creamy mozzarella shrimp pasta


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Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 60 minutes

Servings: 4


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Step 1

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

Step 2

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:

Step 3

Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see the note above, or use regular olive oil) in a large skillet on medium-high heat.

Step 4

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.

Step 5

Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won't sear right.

Step 6

After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more.

Step 7

The shrimp should be golden color or pink on both sides and not overcooked.

Step 8

Remove the shrimp to a plate, being careful to leave all the oil in the skillet.

Step 9

To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.

Step 10

Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.

Step 11

Add half and half to the hot skillet with sun-dried tomatoes and bring to boil.

Step 12

Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.

Step 13

Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms.

Step 14

If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.

Step 15

Add basil, crushed red pepper flakes, paprika. Stir.

Step 16

Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).

Step 17

Add cooked pasta to the sauce, and reheat gently on medium heat.

Step 18

Add the cooked shrimp, stir it in.

Step 19

Taste, and season with more salt, if needed.

Step 20

If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.

Step 21

Let everything simmer on low heat for a couple of minutes for flavors to combine.

Step 22

Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

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