This shrimp pasta features creamy Mozzarella sauce, sun-dried tomatoes, basil, and red pepper flakes. Easy weeknight dinner!
You've come to the right place for shrimp recipes! I've made all kinds of shrimp pasta through the years, such as creamy shrimp pasta with mushrooms and pesto shrimp pasta, and this recipe definitely stands out as one of my favorites!
This recipe features creamy Mozzarella sauce with sun-dried tomatoes and basil. If you enjoy these flavors but prefer a different type of protein as opposed to shrimp, you can try this sun-dried tomato chicken pasta or delicious scallop pasta.
Easy Recipe
This shrimp pasta a ridiculously easy recipe which makes it a perfect choice for a weeknight dinner. The recipe pretty much involves only 4 steps.
- First, the shrimp is cooked in olive oil with lots of garlic. And, while you do it, your kitchen will smell so good!
- Then, make the cream sauce by sautéing sun-dried tomatoes and garlic, adding cream, basil, red pepper flakes, paprika.
- Next, Cook the pasta according to package instructions. Drain.
- Finally, combine everything together: shrimp, pasta, and the cream sauce! YUM!
Substitute for half and half
- What is Half-and-half? To keep it simple, Half-and-half is the US milk product that combines half whole milk and half heavy cream to form a lighter cream.
- Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
How to store and reheat shrimp pasta
- Store leftovers in an airtight container, refrigerated, for up to 4 days.
- To reheat, add a small amount of milk or chicken broth (or water) to shrimp pasta and reheat gently over medium-low heat until the sauce just starts to bubble. At this point, turn heat to low, and continue reheating the pasta, without simmering.
- Keep your eyes on keeping the heat medium or low. If reheated over high heat, the cream will separate.
Can you freeze it?
- The creamy sauce does not retain its texture well when frozen. Therefore, I do not recommend freezing the creamy shrimp pasta.
How to make it gluten-free
- Use gluten-free brown rice penne or any other type of gluten-free short pasta. You can use gluten-free lentil penne or gluten-free quinoa pasta.
- Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.
Tips and Tricks
- Use sun-dried tomatoes in oil. They are usually sold in glass jars. Drain sun-dried tomatoes from oil as much as you can before using them in this recipe. Do use oil from the jar to saute shrimp with garlic.
- Be careful not to overcook the shrimp. Do keep in mind that it's really easy to overcook the shrimp which will make it tough and rubbery and not so tasty. That's why it's important to have all ingredients ready to go and make this recipe as fast as you can and serve it immediately! That way you won't give a chance to shrimp to sit around and cook in its own juices.
- Use short pasta (penne) - that allows the sauce to coat every single bite!
- Make sure to season the shrimp pasta with just enough salt to bring out of the flavors of basil and sun-dried tomatoes. Do not add too much salt but do not skimp on it, either.
Why this recipe works
It's so easy to overcook the shrimp. However, what is great about this recipe is that even if you do overcook the shrimp, you will hardly notice it as the shrimp will be coated in the most delicious creamy sauce that will keep the shrimp moist and tender!
More delicious shrimp pasta recipes
I cook a lot with shrimp and pasta, so if you want to try other recipes, check out these:
- Creamy shrimp pasta with mushrooms - this is one of the most popular recipes on my site!
- Spicy shrimp pasta in garlic tomato cream sauce - shrimp seared in olive oil with crushed red pepper, paprika, and salt, then smothered in a spicy cream sauce made with chopped onions, minced garlic, crushed tomatoes, and cream.
- Pesto shrimp mushroom pasta - basil pesto and mushrooms taste great with shrimp!
- Garlic shrimp alfredo in creamy four-cheese pasta sauce - shrimp served over creamy white cheese Italian pasta sauce.
Creamy Mozzarella Shrimp Pasta
Delicious shrimp pasta with mozzarella cheese alfredo sauce is 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!
Ingredients
Pasta:
- 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
- ¼ 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 (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 1 tablespoon dried basil (if using fresh basil you can add more)
- ¼ teaspoon red pepper flakes crushed, add more to taste
- ⅛ teaspoon paprika
- ½ cup reserved cooked pasta water (or more)
- ¼ teaspoon salt
Instructions
How to cook pasta
- Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
How to cook shrimp
- 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:
- 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.
- 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.
- Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won't sear right.
- After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more.
- The shrimp should be golden color or pink on both sides and not overcooked.
- Remove the shrimp to a plate, being careful to leave all the oil in the skillet.
How to make creamy Mozzarella sauce
- To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
- 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.
- Add half and half to the hot skillet with sun-dried tomatoes and bring to boil.
- Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.
- Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms.
- If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
- Add basil, crushed red pepper flakes, paprika. Stir.
- Add ¼ teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than ¼ teaspoon).
How to assemble shrimp pasta
- Add cooked pasta to the sauce, and reheat gently on medium heat.
- Add the cooked shrimp, stir it in.
- Taste, and season with more salt, if needed.
- If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
- Let everything simmer on low heat for a couple of minutes for flavors to combine.
- Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Video
Notes
- What is half-and-half? Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
- If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained olive oil.
- Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution. Do not shred fresh Mozzarella.
- Use Low-Moisture Part-Skim Mozzarella cheese. It is usually sold as solid blocks or as pre-shredded cheese in bags.
Nutrition
Nutrition Information
Creamy Mozzarella Shrimp Pasta
Amount per Serving
Calories
632
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Cholesterol
330
mg
110
%
Sodium
1449
mg
63
%
Potassium
1335
mg
38
%
Carbohydrates
63
g
21
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
43
g
86
%
Vitamin A
720
IU
14
%
Vitamin C
18
mg
22
%
Calcium
444
mg
44
%
Iron
6.8
mg
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Can I use precooked shrimp
Hi Sally! Yes, you can, just cook it really quickly just to warm it up. And if it was frozen, make sure it's completely thawed and drain any remaining liquid, even pat it dry with paper towels.
Definitely a keeper!!!! Made tonight. Was delicious!!!! Used Angel hair pasta. And used 2 cups heavy cream We like it saucy.
Hi Beck! Thank you so much for your 5-star review! ❤️ Your choice of pasta and extra sauce sound delicious!! 🙂
I’ve made this three times. Love it. I cook extra penne and freeze it so quick cooking is a breeze. Go easy on the salt though. Easy to oversalt. Thank you.
Hi Elizabeth! So glad you’re loving it! Pre-cooking and freezing the penne is such a smart time-saver. And yes, great tip on the salt—especially with ingredients like broth or cheese that already add a lot of flavor.
I just finished making this and it’s a keeper. I did add more sun-dried tomatoes as they are my favorite. I used jumbo shrimp which was all I had on hand. ( they were too big so will buy smaller next) All in all, I’ll definitely be making this again! Thank you.
I am so happy this recipe turned out well for you, Wendy! I LOVE jumbo shrimp!
Made this as directed. Changed or added nothing. it was delicious !!!!!! My husband loved it ! Only thing is i wonder what one serving is ? How many is this recipe supposed to feed ?
Loved this very easy dish. Will be making it again and for dinner quest for sure.
Thank you, Martha! So glad you liked this!
To each their own, but as for me and my fam, we LOVE this recipe. Have made it three times! True, I sometimes mix up the ingredients or sometimes I leave a couple out (e.g. salt...I often cook for my parents nowadays and my mom isn't supposed to have salt; my husband as an aversion to cheese, who knows why - clearly not born in WI and could be just weird because I love cheese, any cheese). It's an easy-peasy recipe that I've shown the kids in my family how make. THANK YOU, Julia. You are appreciated. ♥
Much too rich for us. Tried thinning out the sauce with pasta water and half and half. Was still way too thick. The red pepper flakes made it too spicy for us. Won’t make it again. Didn’t hate it but didn’t love it.
Made this tonight. It was delicious!
Do we can to fallow your diet. I have already made plans on making Italian wedding soup, and we will more than likely have leftovers for about 3 or 4 nights.
I’ve made this twice now. Second time I reduced the amount of pasta because i like shrimp more? Flavour is delicious. Thank you. Love your recipes. Simple and non- exotic ingredients.
Thank you for your review, Elizabeth, glad you enjoy my recipes! ❤️
Great recipe, and soooo easy! Made mine with Argentinian shrimp and gemelli pasta. Turned out delicious! Keep posting!
I am so happy to hear that, Jean! 🙂
I have made this recipe and think it is a keeper! Thank you for sharing.
Shirley, I am so glad this recipe is worth repeating! 🙂
My family doesn’t like sun-dried tomatoes so what can I use as a substitute? Can I use grape tomatoes?
Hi Terri, yes, grape tomatoes are a great choice. You can also try using roasted bell peppers or canned sweet peppers.
Can this be made ahead & frozen?
Thank you.
Liri, I do not recommend freezing cheese-based creamy dishes like this one, as they tend to lose their texture and the sauce would separate into grease when thawed and reheated.
Delicious! I would add the half and half on a lower temp next time as it separates in the high heat. But it tasted fabulous. I paired it with a lettuce salad with a lemon vinegarette.. perfect.
Thanks for sharing
Linda
Linda, you're very welcome! I agree, half-and-half should not be boiled - just simmered.