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

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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.

Ingredients

Scale
  • 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

Find it online: https://www.rapidrecipes.blog/mozzarella-shrimp-penne-pasta/