Shrimp Pasta in a delicious creamy and cheesy Mozzarella sauce, made completely from scratch with solar-dried tomatoes, basil, and pink pepper flakes. A exceptional recipe for shrimp fans!  smooth to make – ideal for weeknight dinner.

to begin with, allow me confess my love for shrimp. It’s considered one of my favorite forms of seafood, and i cook it pretty regularly with all forms of flavors, together with this pesto shrimp with mushrooms or creamy shrimp tortellini.

So, you’ve come to the proper place for shrimp recipes!  I’ve made all styles of shrimp pasta through the years, and this recipe really stands out as considered one of my favorites! It became an instantaneous success in my residence! this could come to be certainly one of your favorite dinner recipes, too. 

  • 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
  • 1/4 teaspoon salt
  • 3 garlic cloves minced
  • 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
  • 1 pound shrimp (without shells, and deveined)
Creamy Sauce:
  • 1 cup half and half
  • 1 cup mozzarella cheese , shredded (never frozen)
  • 4 oz sun-dried tomatoes (without oil)
  • 4 garlic cloves , minced
  • 1/8 teaspoon paprika
  • 1 tablespoon dried basil (if using fresh basil you can add more)
  • 1/4 teaspoon red pepper flakes , crushed, add more to taste
  • 1/2 cup reserved cooked pasta water (or more)
  • 1/4 teaspoon salt

The way to prepare dinner pasta
  1. prepare dinner pasta in keeping with package deal instructions. Reserve some cooked pasta water. Drain the pasta.
How to prepare dinner shrimp
  1. be aware: if using solar-dried tomatoes in oil (in a jar), make sure to drain solar-dried tomatoes from oil, before the usage of them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as Defined beneath:
  2. warmth 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see observe above, or use normal olive oil) in a big skillet on medium-high warmth. 
  3. add shrimp with minced garlic.  cook the shrimp on one facet for about 1 minute, until shrimp turns crimson or golden brown on that facet. even as it cooks, sprinkle salt over the shrimp to cowl every single shrimp.
  4. make sure no longer to crowd the shrimp within the skillet, otherwise moisture will shape and shrimp may not sear proper. 
  5. After 1 minute, flip the shrimp over to the other aspect and cook for approximately 30 seconds or 1 minute extra. 
  6. The shrimp have to be golden coloration or red on each facets and now not overcooked.
  7. put off the shrimp to a plate, being careful to go away all the oil within the skillet.

The way to make creamy sauce
  1. To the same skillet, upload solar-dried tomatoes (drained from oil and sliced into smaller chunks, if wished) and more minced garlic.
  2. Saute solar-dried tomatoes in olive oil (final from shrimp) on medium warmness, stirring, for 1 minute till the garlic is fragrant. The skillet have to be warm.
  3. add half and half of to the hot skillet with solar-dried tomatoes and produce to boil. 
  4. add shredded cheese to the skillet, and speedy stir in whilst boiling. immediately reduce to simmer.
  5. continue cooking the sauce on low simmer warmness, constantly stirring, till all of the cheese melts and the creamy sauce bureaucracy. 
  6. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water. 
  7. add basil, crushed pink pepper flakes, paprika. Stir.
  8. add 1/4 teaspoon of salt steadily, stirring on low warmth and tasting (you would possibly want slightly less than 1/4 teaspoon).

The way to gather shrimp pasta
  1. add cooked pasta to the sauce, and reheat lightly on medium heat. 
  2. upload the cooked shrimp, stir it in. 
  3. flavor, and season with more salt, if wanted. 
  4. If the sauce is just too thick, add a small amount of half of-and-1/2 or reserved cooked pasta water. 
  5. allow the whole thing simmer on low warmness for a couple of minutes for flavors to mix.
  6. note: make certain to salt the dish just enough to deliver out of the flavors of basil and solar-dried tomatoes.