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
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 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.
Kelli
Do you think I could substitute scallops instead of shrimp?
Joan Roth
I would wait until the absolute last minute to add the scallops and also be sure there's no water still in the scallops.
Julia
Yes, scallops will work great in this recipe. Make sure to sear them at the very end, after you've made the pasta and the sauce, to avoid scallops getting overcooked and too tough.
Amanda
How much shrimp do you use?
Joan
1 pound is stated in the recipe ingredients.
Julia
Yes, correct, 1 pound of shrimp.
Shane
The mozzarella did not melt! Which in tune I had to use other cheese which was a wast. Not sure where I went wrong.
Katie
Same with mine. HUGE disappointment
Julia
If there was a problem with making the cream sauce, consider these points:
1) Use pre-shredded Mozzarella cheese. Do not use fresh Mozzarella cheese that you have to shred yourself.
2) Make sure to bring the sauce to the boiling point and reduce to simmer (low boil) before adding cheese. It’s important that the pan and the sauce are hot before you add the cheese. The half-and-half should be simmering.
3) Gradually add the shredded cheese, while the sauce simmers (should be boiling on low) and keep stirring at all times.
Ellen Connors
This is amazingly delicious and easy to make. I followed the recipe with a couple of substitutions. I’m not a sun dried tomato fan so I used a red bell pepper and some celery and lots of fresh basil. Ill be making this often. Thank you for an outstanding recipe!
Julia
You are very welcome! Thank you for your comment. Love the idea of using a red bell pepper!
Cherrie
This was the perfect meal for a Saturday night. I used gluten free pasta, added a lil white wine, mushrooms and red sweet peppers. My husband was impressed and very very satisfied. Thanks for sharing.
Julia
You are very welcome! Your additions (white wine, mushrooms, red sweet peppers) sound delicious! 🙂
Jane
Delish!! So easy and so good. Will definitely make it agian.
Julia
So glad you enjoyed this! Thank you for your comment!
Michele Haft Hudson
This looks amazing. A few questions. I'm on ketogenic diet, and plan to make the shrimp without the pasta. How would I adjust the sauce quantities? And what if I use heavy cream instead of half-and-half?
Julia
I would keep the ingredients for the sauce the same amount even if you don't plan to use pasta. If you use heavy cream, use a smaller amount of cheese, since the sauce will get much thicker if you use heavy cream vs. half-and-half.
hanne
thank you for our future favorite dish. it was amazing, one question. why cant I use mozzarella cheese ball and shred it , just wonder why, again thank you
Julia
Fresh Mozzarella cheese has a higher moisture content compared to pre-shredded Low-Moisture Mozzarella. Pre-shredded Low-Moisture Mozzarella melts much better!
Kimberly
Is the half and half cream a coffee creamer?
Julia
Half-and-half is not a coffee creamer, although you could use half-and-half as a coffee creamer.
Half-and-half is basically half milk + half heavy cream. To make 1 cup of half-and-half you can use 1/2 cup of milk + 1/2 cup of heavy cream.
Shari
So very delicious! This is a good “special Evening” dish! First try success. I followed the recipe exactly using fresh basil, garlic and 1/2 & 1/2. Don’t hesitate to make this. Sooooo good! Thank you for sharing.
Julia
Thank you for such a wonderful comment! I am glad you enjoyed this recipe!
Diane
I am making this recipe tmrw. Can i use the mozzarella brick cheese instead of the pre shredded cheese??
Julia
Yes, you can! As long as it's Low-Moisture Part-Skim Mozzarella cheese (whether it's brick or pre-shredded), it will work fine. Just don't use the fresh Mozzarella cheese.
Kimberly
Explained so well! This is a delicious recipe and easy to follow. Thank you!
Julia
You are very welcome! Thank you for such a kind comment!
Jackie
BEST RECIPE EVER!!!!!!!!!!!!!!!!!!! I had kids, 14, 13, 11, 11 - two of whom had never eaten a shrimp pasta before - AT IT ALLand CLEARED THE POT! Cannot describe how perfect and delicious this sauce is, and I used whole-grain pasta noodles - in all, it is THEE new favorite in my house!!
Julia
Your comment made my day! So happy to hear everyone loved the recipe! Thank you for taking the time to leave such a wonderful review.
Greg
My second recipe of yours I made and both were fantastic. I’ll add some mushrooms and chopped asparagus next time as I like my pasta dishes w veggies but that sauce was so great. DEF. heed her advice and reserve the pasta water as it loosened the sauce up beautifully... time to look for a third winner on your site!
Julia
Thank you, Greg, for such a kind comment! Glad you tried 2 of my recipes and liked them! Great idea to add mushrooms and chopped asparagus next time!
D
Thanks for the recipe!
Angie
I followed the recipe twice and couldn't get the right consistency for the sauce! The cheese clumps to the tomatoes and shrimp so the sauce becomes watery. Any recommendations?
Julia
1) Use pre-shredded Mozzarella cheese. Do not use fresh Mozzarella cheese that you have to shred yourself.
2) Make sure to bring the sauce to the boiling point and reduce to simmer (low boil) before adding cheese.
3) Gradually add the shredded cheese, while the sauce simmers (should be boiling on low) and keep stirring at all times.
Dallas
My mom has started getting me to make dinner for our family and so when I first started this I was scrambling and so worried I would mess it up and if I did my family is very straight forward and will tell me if it’s not good but I got it all figured out and they all loved it and that says a lot cause we have some picky eaters! Thanks for the recipe!
Julia
You are very welcome! So glad you tried this recipe and that everyone loved it! Thank you for stopping by and leaving such a wonderful comment!