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This creamy mozzarella shrimp pasta combines tender shrimp, sun-dried tomatoes, and melted cheese into a decadent yet simple dinner. The rich sauce coats each pasta strand perfectly, creating a restaurant-quality meal that never fails to impress guests at my dinner table.
I first made this pasta when unexpected guests arrived on a rainy evening, and I needed something impressive yet quick. Now it's become my signature dish that friends specifically request when they visit.
Ingredients
- 1 pack penne pasta: the ridges hold the creamy sauce beautifully
- 1 pound shrimp: peeled and deveined choose large or jumbo for the best texture
- ¼ pound sun dried tomatoes: chopped and without oil they add intense umami flavor
- 1 cup shredded mozzarella cheese: use part skim for the smoothest sauce
- 3 tablespoon olive oil: high quality oil makes a difference in flavor
- 3 gloves minced garlic: fresh is essential for the best aromatic base
- 1 cup half and half: creates the perfect creamy consistency
- 1 tablespoon dried oregano: adds classic Italian herbal notes
- 1 teaspoon salt: to enhance all flavors
- ½ teaspoon black pepper: freshly ground provides the best flavor
- ¼ teaspoon paprika: adds subtle warmth and color
- ⅛ teaspoon red pepper flakes: for gentle heat that balances the creaminess
- ⅓ cup pasta water: the starch helps bind the sauce
Step-by-Step Instructions
- Pasta Preparation:
- Bring a large pot of water to a rolling boil and add a generous amount of salt. Cook your pasta according to package directions until perfectly al dente. Before draining reserve exactly ⅓ cup of the starchy pasta water which will help create a silky sauce. Drain pasta immediately to prevent overcooking.
- Cooking the Shrimp:
- Heat 2 tablespoons olive oil in a large skillet over medium high heat until shimmering. Add minced garlic and stir for just 15 seconds until fragrant but not browned. Add shrimp in a single layer making sure not to overcrowd the pan which would cause them to steam rather than sear. Cook for about one minute until the bottom side turns pink and golden. Season the tops thoroughly with salt. Flip each shrimp and cook for an additional 30 seconds to 1 minute until just cooked through with a slight translucence in the center. They should have a beautiful golden pink color all over. Transfer to a plate immediately leaving all the flavorful oil in the pan.
- Creating the Sauce:
- Add the sun dried tomatoes to the same skillet along with the remaining minced garlic. Sauté for exactly one minute over medium heat stirring constantly to release their flavors. Pour in the half and half and bring to a gentle boil watching carefully to prevent scorching. Once bubbling add the shredded mozzarella and reduce heat to low immediately. Stir continuously for about 3 minutes until the cheese completely melts and creates a smooth velvety sauce. If it becomes too thick add a small splash of the reserved pasta water.
- Seasoning and Finishing:
- Add the oregano paprika red pepper flakes salt and black pepper to the sauce stirring to distribute evenly. Taste the sauce and adjust seasoning if needed. Add the cooked pasta to the sauce over medium heat and toss thoroughly to coat every piece. Gently fold in the cooked shrimp ensuring they're evenly distributed throughout the pasta. Allow everything to simmer together for 2 3 minutes so the flavors meld perfectly. If the sauce thickens too much add more pasta water a tablespoon at a time until you reach your desired consistency.
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The secret to this recipe is definitely the mozzarella cheese. After experimenting with various types I discovered that part skim mozzarella creates the smoothest most luxurious sauce. My husband now requests this dish for every special occasion and I love watching guests' faces light up with their first bite.
Pasta Substitution Options
While traditional penne works beautifully in this recipe due to its sauce grabbing ridges you have several alternatives for dietary preferences. Shirataki noodles provide an excellent low carb option that still carries the sauce wonderfully. Spaghetti squash creates a lighter vegetable based alternative with a slight sweetness that complements the shrimp perfectly. Zucchini noodles offer another fresh vegetable option that keeps the dish light and summery. For gluten free diets corn or rice based pasta holds up well with the creamy sauce though you may need to slightly undercook them to maintain texture.
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The Cheese Makes The Difference
The mozzarella cheese truly makes or breaks this recipe. Fresh mozzarella contains too much moisture and will create a watery disappointing sauce. Part skim mozzarella with low moisture content is essential for achieving that velvety texture we want. Block mozzarella that you shred yourself works significantly better than pre shredded varieties which often contain anti caking agents that can affect melting properties. For an even more flavorful variation try substituting a quarter of the mozzarella with freshly grated Parmesan which adds a wonderful nutty depth to the sauce without compromising its creaminess.
Serving Suggestions
This creamy pasta creates a beautiful centerpiece for dinner parties when served in a large shallow bowl garnished with fresh basil leaves and a light dusting of grated Parmesan. For a complete meal pair it with a crisp arugula salad dressed simply with lemon and olive oil to cut through the richness of the pasta. A chilled glass of Pinot Grigio or unoaked Chardonnay complements the creamy flavors perfectly. For a more casual presentation serve it directly from the skillet at the table with warm crusty bread for soaking up every last bit of the delicious sauce. During summer months add a platter of grilled vegetables alongside for a colorful nutritious addition.
Frequently Asked Questions
- → Can I use fresh mozzarella for this dish?
Fresh mozzarella is not recommended as it may create a watery sauce. Use part-skim, low-moisture mozzarella instead for the best result.
- → Can I substitute the pasta type?
Yes, you can substitute with shirataki noodles, zucchini noodles, or spaghetti squash for a lighter alternative.
- → What can I use instead of half and half?
Heavy cream can be used instead of half and half, but the sauce will be richer and thicker. Adjust to your preference.
- → How do I prevent overcooking the shrimp?
Cook the shrimp just until they turn golden or pink on both sides, which takes about 1 to 2 minutes per side. Avoid overcrowding the skillet to ensure proper searing.
- → Can I make this dish spicy?
Yes, you can add more red pepper flakes or paprika to the sauce for additional heat.