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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.
hi, what can I substitute sun-dried tomatoes with? My hubby, although a pescetarian, does not like the taste of cooked tomatoes. TIA
Use roasted bell peppers - they should work well!
I roasted tomatoes from my garden with. Olive oil n garlic. Roast 350deg 20 min. Was great
Linda, what a great substitution for sun-dried tomatoes! I can't believe I haven't thought of that! 🙂
Loved this recipe! Easy to make and skeptical husband loved it too. Making it for company tonight. You are right about having everything ready. Once you start it’s pretty intense. Thank you!
Nancy, I am so glad you and your husband liked it! Thank you for taking the time to share such a positive comment - I appreciate it!!
OMG That was a big hit in my house! I followed the recipe as it is. It made 3 generous portions. Thank you.
Lucy, I am so glad this recipe was a success! Thank you for the comment!
Very good recipe!
Husband and kids LOVE it!
Thanks for posting!
Vanessa, you are very welcome! I am glad you enjoyed this recipe! 🙂
This sounds amazing. Can I freeze it?
Freezing the cheese-based sauce could be a challenge because it could separate when reheated. If you don't mind that there might be a change in texture after freezing - then, yes, freeze this. The flavor will still be good! Use a small amount of half-and-half or heavy cream to thin out the sauce when reheating.
Love this recipe, very tasty. Next time will have all ingredients ready to go. Thanks for sharing.
Glad you've enjoyed this recipe! Having all ingredients ready to go is a great plan!
So incredibly disappointed with this dish. Tried twice and both times the cheese curdled and stuck to itself in the pan. Total waste of money and time. Used part skim, low moisture mozzarella and followed the recipe perfectly. Envious of those who were able to get it perfect, seemed like a simple recipe but I guess not. Will not try again.
I am so sorry to hear about that, Kayla. Here is what I suggest:
1) Next time, use heavy cream instead of half-and-half.
2) When heating the heavy cream, bring it to a quick boil, add the cheese while the cream is boiling, and then reduce it to low simmer right away, constantly stirring the cheese into the sauce.
Loved this recipe as does my husband and grandchildren(big +) ! Make it often.
Renee, I am SO happy to hear that! 🙂
I like to add a small amount of sausage to this recipe. So yummy!
This was an awesome recipe because you can easily switch ingredients. Very versatile. I used broccoli and carrots. Tasted really good.
Jean, I am so glad you liked it! Thanks for the comment!
We LOVED this recipe! I had some scallops and mussels in my freezer & added them as well. Am anxious to eat the leftovers for dinner tonite. Thanks for reheating instructions so I don’t ruin it..
So glad you enjoyed this recipe! Scallops go so well with this recipe. Thank you for the comment!
Unbelievably Delicious !!!! Perfect recipe with great flavors.... I did not have sun dried tomatoes so I used roasted red peppers which gave it great flavor... I can't wait to make it again with the sun dried tomatoes!!! We finished all of it and I made 16 oz of penne!
Jo, I am so glad you liked the recipe! Love the use of roasted red peppers! Thank you for stopping by and taking the time to share such a positive review! 🙂 I really appreciate it!!!
This was so good. My daughter picked it out on Pinterest when we were Menu planning . I was not really sure I wanted to make it, but gave it a chance since she wanted it. I am SO glad I did. It was extremely easy and tasted phenomenal. We loved it and will definitely be repeating this recipe often! Thank
You for a great recipe
Michaelle, thank you for such a wonderful and positive comment. I am so glad your daughter found my recipe, and glad it turned out well. And, thank you for the 5-star review! 🙂
OMG..this is amazing! We loved it! I do not like red pepper flakes so I substituted as few dashes of cayenne pepper. Served this with steamed peas and mixed chopped mushrooms. Adding the veggies to go with gave us more like 6 servings. This will always have supplies on hand to prepare in hurry. Off to check on your other recipes.
Lori, I am so glad you enjoyed this pasta! Thank you for stopping by and sharing such a positive comment - I really appreciate it!!!! 🙂
1 tbsp of dried basil seems like too much?
It's really not that much for all the sauce and the pasta in this recipe.
My son and husband loved this, oh and me too. Quick easy and tasty dish. I added white wine with at liquids stage, then needed to add cornstarch at end to thicken. I deleted chili flakes.
Arlene, I am so glad you enjoyed this recipe! Thank you for stopping by and taking the time to share a 5-star review - I really appreciate it! 🙂
I made the pasta but did not have sun dried tomatoes, I used a can of crushed tomatoes, it was delicious, my family love it.
Cecilia, I am so glad you enjoyed this recipe! Yes, crushed tomatoes work well instead of sun-dried tomatoes - good substitution!
I used a can of diced tomatoes and followed the recipe for everything else and the cheese seemed to Curdle. I don’t know what I did wrong. Tried it twice. Same results both times. What could I have done wrong?
I just made this pasta and my sister and I already finished half the bowl I made — and I made A LOT! One thing I did a little bit different was marinating the shrimp in garlic and onion powder, salt and pepper, and some cayenne for colour and let me tell you — it really brought out the sauce of this recipe. The only sun-dried tomatoes available in my grocery was the one with pesto and I was a little bit scared but oh my god — so good!! I already sent the link to this recipe to all my friends and I'm definitely making this again (and again, and again, and again). Thank you so much for this!!!
Thank you so much for stopping by and sharing such positive feedback - I really appreciate it!! So happy you enjoyed this recipe and shared it with your friends!
Could someone tell me why it's so high in Sodium?
Please remove this recipe ! What a curdled disaster. I followed the recipe EXACTLY. I worked so hard on this and I am so sad.
To me it sounds like everyone else has had a great turn out, I’m excited to try this out tonight!
Enjoy! Hope you like it!