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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.
Here are my thoughts....
I used Ziti and felt it was too much pasta. I'd prefer to go with a lighter pasta. I added in shrimp, mussels and a few large scallops. Even with just the shrimp, it was not enough sauce. I recommend making a double batch. I'd use a lot more garlic and less sun dried tomatoes. I might even add in some sauteed shallots. It is a bland sauce. Mozzarella is a mild cheese. I haven't done any research but I would like to use a medium bodied cheese. All in all its not a horrible recipe. Just needs some tweaking for my taste.
Adding scallops is a great idea! With the recipes like this, I find it's important to season the dish with just the right amount of salt to bring out all the flavors. Otherwise, it might taste bland. Also, you might add more basil and red pepper flakes for more flavor.
Does this reheat well?
You can reheat it very gently on the stove top or in the oven, to make sure the sauce does not separate. Add a small amount of milk or half-and-half when reheating to thin out the sauce.
What is the reason for using pre-shredded cheese? I've found that most pre-shredded cheeses have added cellulose.
Basically the low moisture. I've tried using fresh mozz, cause lets face it, it's better, but the moisture in fresh doesn't melt right and you will always get a stringy mess. Not that it doesn't taste good, but the consistency is messed up.
Fresh Mozzarella cheese does not melt well. It's best to use store-bought pre-shredded Mozzarella cheese.
It was good but the dried tomatoes was too overpowering.
I agree. I won't be adding those again. Maybe regular Roma tomatoes
I am glad you enjoyed it. Maybe, reduce the amount of sun-dried tomatoes in half next time. Or, use finely chopped sun-dried tomatoes.
Do you think this would work in a crock pot? I'm needing a potluck dish for lent and this looks yummy!
For my first attempt making this recipe it turn out pretty good. More importantly, this taste so delicious and I definitely can see myself continuing this recipe! Koodos to the originator that created this!
So happy you liked this recipe! Thank you for such a wonderful comment!
This dish looks SO deliciously good. I wish I could eat that right now!
Enjoy the recipe!
My daughters raved about it, my husband didn't say a word, and for me it was just okay. I made one fatal mistake, forgetting the tip, I used sun dried tomatoes from a pouch and I think that would have been a big difference in the consistency of the tomatoes. Mine were not soft enough after cooking. While the flavors were there, I felt there was not enough sauce for 8 ounces of penne, and I don't think I would want to double it due to the amount of calories already in it from the cheese and 1/2 & 1/2.
I am glad you tried this recipe and that your family enjoyed it! I prefer to use sun-dried tomatoes in oil, but I drain them first.
Awesome shrimp dish! Sun-dried tomatoes add such depth to the taste. Would use more liquid as ours was too thick. Definitely a recipe to make again and again! Thanks
So glad you tried this recipe and liked it! Yes, use more half-and-half or reserved cooked pasta water to thin out the sauce.
This recipe was absolutely delicious . Used fresh basil. Certainly not for dieters but it will be on my favourites list
Thank you, Jenny! So glad you liked this pasta! Using fresh basil is the best!
It is awesome- but I’ll go with less basil next time. Or try fresh basil.
So glad you liked it! Yes, adjust the basil amount to your taste.
This was amazing!!! My husband said it was his favorite thing I have made!!! I substituted half and half with canned coconut milk because I can’t have milk and it was amazing!!
Jennifer, so happy to read comments like yours! I am glad you enjoyed this recipe! Good to know that it worked with the coconut milk.
I cook this recipe for dinner tonight it turned out perfect and delicious, I used regular dice organic dice tomatoes instead of the sun dried tomatoes also added extra spices like it was delicious and fun to make. Thank you for the recipe I will add it to my list of recipes.
Much love God bless.
I am so glad you enjoyed this recipe! Thank you for your wonderful comment!
I used regular small tomatos instead of sun-dried and added bacon; so good!
Thank you! I am so glad you liked this recipe!
Are you sure the sodium content is that high for each serving?