Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 4 Servings
This luscious dish is to die for! Give it a try and feel free to tweak it a little. Enjoy!
8 ounces penne pasta (for a gluten-free version, use gluten-free brown rice pasta)
2 tbsp olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
1 lb shrimp (without shells, and deveined)
3 garlic cloves minced
1/4 tsp salt
4 ounces sun-dried tomatoes (without oil)
4 garlic cloves minced
1 c half and half
1 c mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
1 tablespoon dried basil (if using fresh basil you can add more)
1/4 tsp red pepper flakes crushed, add more to taste
1/8 tsp paprika
1/2 c reserved cooked pasta water (or more)
1/4 tsp salt
Step 1: Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water.
Cook the Shrimp:
Step 1: Place a large skillet on the stove and turn the heat to medium.
Step 2: Add olive oil and allow it to become hot.
Step 3: Add the minced garlic and the shrimp. Cook each side for about a minute or until golden brown.
Step 4: Remove the shrimp from the skillet, but leave the oil.
To Make the Creamy Mozzarella Sauce:
Step 1: Add the sun-dried tomatoes in the same skillet as well as additional minced garlic.
Step 2: Saute for about a minute or until the garlic is aromatic.
Step 3: Add the half&half and allow it to boil.
Step 4: Add the shredded cheese and stir, then turn the heat down to simmer.
Step 5: Allow the cheese to melt. Make sure to stir from time to time.
Step 6: Add the crushed red pepper flakes, basil, and paprika. Stir until well combined.
Step 7: Add 1/4 teaspoon of salt and stir until blended.
To Assemble the Shrimp Pasta:
Step 1: Toss the cooked pasta into the sauce. Turn the heat to medium.
Step 2: Add the cooked shrimp and stir until well mixed.
Step 3: Add more seasonings if necessary and add more water if the texture becomes too thick.
Step 4: Serve and enjoy!
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