This shrimp pasta features creamy Mozzarella sauce, sun-dried tomatoes, basil, and red pepper flakes. Easy weeknight dinner!
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.
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