Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Sauce

Introduction

This creamy shrimp penne with sun-dried tomato basil sauce is a restaurant-quality meal you can make at home in under 30 minutes. Juicy shrimp and tender pasta are tossed in a rich, flavorful sauce made with sun-dried tomatoes, fresh basil, and melted mozzarella. It’s a perfect weeknight dinner that feels indulgent yet is simple to prepare. If you enjoy easy pasta dishes, you might also like this Parmesan Zucchini Tomato Chicken Spaghetti Recipe or this vibrant Mediterranean Orzo Salad Recipe.

Ingredients

This Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Basil Cream Sauce comes together with a vibrant, creamy sauce that clings perfectly to every noodle and juicy shrimp.

• 8 oz penne pasta
• 2 tablespoons olive oil
• 1 pound shrimp (without shells, deveined)
• 3 garlic cloves, minced
• ¼ teaspoon salt
• 1 onion, diced
• 4 oz sun-dried tomatoes (without oil)
• 4 garlic cloves, minced
• 1 cup half and half
• 1 cup mozzarella cheese, shredded (pre-shredded, not fresh)
• 1 tablespoon dried basil
• ¼ teaspoon red pepper flakes, crushed (add more to taste)
• ⅛ teaspoon paprika
• ½ cup reserved cooked pasta water (or more)
• ¼ teaspoon salt

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Basil Cream Sauce comes together about 25% faster than many similar seafood pasta recipes, thanks to efficient prep and a streamlined sauce method.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Pat the shrimp dry and season with salt and pepper. Mince the garlic, chiffonade the fresh basil, and drain the sun-dried tomatoes, reserving a tablespoon of the flavorful oil from the jar. Having everything ready makes the cooking process seamless.

Step 2 — Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente. Reserve one cup of the starchy pasta water before draining. This water is key for adjusting your sauce consistency later.

Step 3 — Sauté the Shrimp

Heat the reserved sun-dried tomato oil (or olive oil) in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until they turn pink and opaque. Remove them to a plate immediately to prevent overcooking.

Step 4 — Build the Cream Sauce Base

In the same skillet, add a touch more oil if needed and sauté the minced garlic for 30 seconds until fragrant. Pour in the heavy cream and add the chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, stirring frequently.

Step 5 — Incorporate Cheese and Herbs

Reduce the heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Fold in most of the fresh basil, saving some for garnish. Season the sauce with salt and black pepper to taste.

Step 6 — Combine Pasta and Sauce

Add the drained al dente penne to the skillet with the sun-dried tomato basil cream sauce. Toss everything to coat thoroughly. If the sauce is too thick, add the reserved pasta water a splash at a time until your desired consistency is reached.

Step 7 — Add Shrimp and Mozzarella

Gently fold the cooked shrimp back into the skillet. Turn off the heat and immediately add the fresh mozzarella pearls or torn pieces. The residual heat will soften the mozzarella beautifully without making it stringy.

Step 8 — Final Seasoning and Rest

Give the Mozzarella Shrimp Penne Pasta one final toss. Taste and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes for heat. Let it rest for 2–3 minutes off the heat to allow the flavors to meld and the sauce to cling to the pasta.

Step 9 — Garnish and Serve

Transfer the pasta to serving bowls or a platter. Garnish with the remaining fresh basil and an extra sprinkle of Parmesan. Serve your Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Basil Cream Sauce immediately while warm and creamy.

Nutritional Information

Calories	~620 kcal
Protein	~38 g
Carbohydrates	~52 g
Fat	~28 g
Fiber	~4 g
Sodium	~980 mg

Note: Estimates based on typical ingredients and serving size. This Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Basil Cream Sauce provides a good source of protein and vitamin B12 from the shrimp.

Healthier Alternatives

This creamy Mozzarella Shrimp Penne Pasta is wonderfully adaptable. Here are simple ingredient swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein Swap (Chicken or Scallops) — Replace shrimp with diced chicken breast for a heartier feel or with scallops for a sweeter, delicate seafood flavor.
• Lower-Carb Option — Use zucchini noodles (zoodles) or chickpea pasta instead of traditional penne to significantly reduce the carbohydrate content.
• Dairy-Free Version — Substitute the heavy cream with full-fat coconut milk and use a plant-based mozzarella alternative for a rich, creamy sauce without dairy.
• Gluten-Free Pasta — Opt for a high-quality brown rice or lentil penne to make this dish celiac-friendly while maintaining a satisfying al dente texture.
• Low-Sodium Adjustment — Use no-salt-added chicken broth, rinse the sun-dried tomatoes, and rely on fresh herbs and garlic for flavor instead of added salt.
• Lighter Cream Sauce — Blend low-fat ricotta or Greek yogurt with a splash of pasta water for a protein-packed, lighter sauce base.
• Vegan Alternative — Use king oyster mushroom “scallops,” a cashew cream sauce, and vegan mozzarella for a completely plant-based version.
• Extra Veggie Boost — Stir in a couple of handfuls of fresh spinach or chopped asparagus with the shrimp to add color, fiber, and nutrients.

Serving Suggestions

This rich and creamy Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Basil Cream Sauce is a complete meal, but a few thoughtful additions can elevate your dinner. Here are ideas for pairings, occasions, and presentation.

Perfect Pairings

• Bread: Serve with a crusty garlic bread or warm focaccia to soak up every last drop of the luxurious sauce.
• Salad: A simple arugula salad with a lemon vinaigrette or a classic Caesar salad provides a crisp, refreshing contrast to the creamy pasta.
• Vegetable Side: Sautéed asparagus, broccolini, or roasted cherry tomatoes add color and a light, healthy element to the plate.
• Wine: A crisp Pinot Grigio or Sauvignon Blanc complements the shrimp and cuts through the richness, while a light Chardonnay can match the creaminess.

Ideal Occasions

This impressive yet approachable dish is versatile for many events.

• Date Night at Home: It feels special and indulgent but comes together quickly, leaving you more time to enjoy the evening.
• Weekend Family Dinner: A surefire crowd-pleaser that turns an ordinary Saturday into something memorable.
• Dinner Party Main Course: It can easily be doubled or tripled to feed a group and is always a hit with guests.

Plating Tips

• Use a shallow pasta bowl or wide-rimmed plate to showcase the dish.
• Twirl the penne with tongs for a neat, restaurant-style presentation.
• Garnish with extra fresh basil leaves, a sprinkle of red pepper flakes for color, and a final dusting of Parmesan cheese right before serving.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Sauté them just until pink and opaque, then remove from the pan before building the sauce.
• Mistake: Using sun-dried tomatoes packed in oil without adjusting the fat. Fix: Pat them dry and reduce the added oil or butter in the sauce to prevent greasiness.
• Mistake: Adding fresh basil too early, causing it to wilt and lose flavor. Fix: Stir in the fresh basil at the very end, just before serving.
• Mistake: Not reserving pasta water, resulting in a sauce that’s too thick. Fix: Save a cup of the starchy cooking water to thin and emulsify the cream sauce perfectly.
• Mistake: Adding cold mozzarella directly to hot sauce, which can cause clumping. Fix: Let the mozzarella come to room temperature and stir it in off the heat for a smooth melt.
• Mistake: Underseasoning the pasta water, so the penne itself tastes bland. Fix: Salt the boiling water generously—it should taste like the sea—to season the pasta from within.
• Mistake: Letting the cream sauce boil vigorously, which can cause it to separate. Fix: Keep the sauce at a gentle simmer after adding cream to maintain a silky texture.
• Mistake: Not toasting the garlic, leading to a harsh, raw flavor. Fix: Sauté minced garlic just until fragrant (about 30 seconds) to mellow its bite.
• Mistake: Using pre-shredded mozzarella, which contains anti-caking agents. Fix: Shred a block of fresh, low-moisture mozzarella yourself for the best melt and stretch.

Storing Tips

• Fridge: Cool the Mozzarella Shrimp Penne Pasta completely, then store in an airtight container in the refrigerator for up to 3 days. Ensure the shrimp is fully cooked to a safe internal temperature of 145°F before storing.
• Freezer: For longer storage, freeze in a freezer-safe, airtight container for up to 2 months. Note that the creamy sauce may separate slightly upon thawing, but vigorous stirring during reheating will help recombine it.
• Reheat: Gently reheat refrigerated portions in a skillet over medium-low heat, adding a splash of milk or broth to loosen the sauce. For frozen pasta, thaw overnight in the fridge before reheating. Microwave in short bursts, stirring frequently, until heated through to 165°F.

For the best texture, serve this creamy shrimp pasta fresh. If the sauce thickens upon standing, simply stir in a little extra cream or pasta water when reheating.

Conclusion

This Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Basil Cream Sauce is a deliciously creamy and satisfying meal that comes together in no time. If you’re looking for another easy one-pan dinner, try our Greek Chicken and Lemon Rice with Chickpeas and Feta Recipe. Give this recipe a try and let us know what you think in the comments!

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Mozzarella Shrimp Penne Pasta with Sun-Dried Tomato Basil Cream Sauce

Print Recipe

Delicious shrimp pasta with mozzarella cheese alfredo sauce made from scratch, featuring sun-dried tomatoes, basil, red pepper flakes, paprika, and cream. A creamy, flavorful dish that’s quick to prepare.

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 8 oz penne pasta
• 2 tablespoons olive oil
• 1 pound shrimp (without shells, deveined)
• 3 garlic cloves minced
• ¼ teaspoon salt
• 1 onion diced
• 4 oz sun-dried tomatoes (without oil)
• 4 garlic cloves minced
• 1 cup half and half
• 1 cup mozzarella cheese shredded (pre-shredded, not fresh)
• 1 tablespoon dried basil
• 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

1. Cook 8 oz penne pasta according to package instructions. Reserve ½ cup cooked pasta water, then drain.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season 1 pound shrimp with ¼ teaspoon salt, add 3 minced garlic cloves, and cook until shrimp turns pink on both sides (1-2 minutes). Remove shrimp and set aside.
3. In the same skillet, sauté 1 diced onion until softened. Add 4 oz sun-dried tomatoes (sliced if needed) and 4 minced garlic cloves; cook 1 minute until fragrant.
4. Add 1 cup half and half, bring to a boil, then reduce to simmer. Stir in 1 cup shredded mozzarella until melted and sauce is creamy. If too thick, add reserved pasta water.
5. Stir in 1 tablespoon dried basil, ¼ teaspoon red pepper flakes, ⅛ teaspoon paprika, and ¼ teaspoon salt (adjust to taste). Add cooked pasta and shrimp; toss to coat. Serve immediately.

Notes

Use pre-shredded mozzarella for best melting; fresh mozzarella releases too much moisture. Remove shrimp before sautéing onions and tomatoes to prevent rubbery texture. Adjust red pepper flakes for desired spiciness. Pairs well with a crisp white wine.

Nutrition

• Calories: 550
• Sugar: 5g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 250mg

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute penne with other short, sturdy pasta shapes like rigatoni or fusilli. These shapes hold the rich Sun-Dried Tomato Basil Cream Sauce well. The dish remains a delicious Mozzarella Shrimp Penne Pasta with your chosen pasta.

How do I prevent the shrimp from overcooking?

Cook the shrimp separately and add them at the very end, just to warm through. Shrimp cook quickly and become rubbery if simmered in the sauce too long. This ensures tender, juicy shrimp in your Mozzarella Shrimp Penne Pasta.

Can I make the cream sauce ahead of time?

You can prepare the Sun-Dried Tomato Basil Cream Sauce a day in advance. Store it covered in the refrigerator and gently reheat it before combining with the cooked pasta and shrimp. Stir in the fresh mozzarella at the end for the best texture.