SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE

Shrimp Pasta in a delicious creamy and cheesy Mozzarella sauce, made absolutely from scratch with solar-dried tomatoes, basil, and pink pepper flakes. A extremely good recipe for shrimp enthusiasts!  clean to make – ideal for weeknight dinner.

SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE

To begin with, let me confess my love for shrimp. It’s considered one of my favorite types of seafood, and i cook dinner it pretty frequently with all sorts of flavors, including this pesto shrimp with mushrooms or creamy shrimp tortellini.

So, you’ve come to the proper region for shrimp recipes!  I’ve made all styles of shrimp pasta through the years, and this recipe really stands out as considered one of my favorites! It became an immediate fulfillment in my house! this can turn out to be one among your favorite dinner recipes, too!

Ingredients

• 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
• 1/4 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 (never frozen)
• 1 tablespoon dried basil (if using fresh basil you can add more)
• 1/4 teaspoon red pepper flakes , crushed, add more to taste
• 1/8 teaspoon paprika
• 1/2 cup reserved cooked pasta water (or more)
• 1/4 teaspoon salt

Instructions

1. cook pasta consistent with bundle instructions. Reserve some cooked pasta water. Drain the pasta.
2. the way to prepare dinner shrimp
3. word: if using solar-dried tomatoes in oil (in a jar), make sure to drain solar-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described Beneath:
4. warmth 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar – see be aware above, or use regular olive oil) in a large skillet on medium-excessive heat. 
5. upload shrimp with minced garlic.  cook dinner the shrimp on one aspect for approximately 1 minute, until shrimp turns crimson or golden brown on that facet. while it cooks, sprinkle salt over the shrimp to cover each single shrimp.
6. ensure no longer to crowd the shrimp inside the skillet, in any other case moisture will shape and shrimp won’t sear proper. 
7. After 1 minute, turn the shrimp over to the alternative aspect and cook for about 30 seconds or 1 minute greater. 
8. The shrimp ought to be golden color or crimson on each sides and not overcooked.
9. do away with the shrimp to a plate, being careful to depart all of the oil within the skillet.

The way to make creamy sauce

1. To the same skillet, upload solar-dried tomatoes (tired from oil and sliced into smaller chunks, if wished) and more minced garlic.
2. Saute sun-dried tomatoes in olive oil (ultimate from shrimp) on medium warmth, stirring, for 1 minute till the garlic is aromatic. The skillet must be warm.
3. upload 1/2 and half to the hot skillet with solar-dried tomatoes and convey to boil. 
4. upload shredded cheese to the skillet, and fast stir in whilst boiling. immediately reduce to simmer.
5. keep cooking the sauce on low simmer heat, continuously stirring, until all the cheese melts and the creamy sauce forms. 
6. If the sauce is just too thick, upload a small amount of half of-and-half or reserved cooked pasta water. 
7. add basil, beaten crimson pepper flakes, paprika. Stir.
8. add 1/4 teaspoon of salt progressively, stirring on low warmness and tasting (you may need barely less than 1/4 teaspoon).

How to assemble shrimp pasta

1. upload cooked pasta to the sauce, and reheat lightly on medium warmness. 
2. upload the cooked shrimp, stir it in. 
3. taste, and season with more salt, if wished. 
4. If the sauce is too thick, add a small quantity of 1/2-and-1/2 or reserved cooked pasta water. 
5. let everything simmer on low warmth for a few minutes for flavors to mix.
6. be aware: ensure to salt the dish simply enough to carry out of the flavors of basil and sun-dried tomatoes.

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