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Shrimp pasta with creamy mozzarella

Healthy recipes  offer you Shrimp pasta with creamy mozzarella, we hope you like it
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Course: Main Course
Cuisine: American
Keyword: Shrimp pasta with creamy mozzarella
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4

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

  • 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 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.
  • HOW TO MAKE CREAMY SAUCE
  • TO THE SAME SKILLET, ADD SUN-DRIED TOMATOES (DRAINED FROM OIL AND SLICED INTO SMALLER CHUNKS, IF NEEDED) AND MORE MINCED GARLIC.
  • SAUTE SUN-DRIED TOMATOES IN OLIVE OIL (REMAINING FROM SHRIMP) ON MEDIUM HEAT, STIRRING, FOR 1 MINUTE UNTIL THE GARLIC IS FRAGRANT. THE SKILLET SHOULD BE HOT.
  • ADD HALF AND HALF TO THE HOT SKILLET WITH SUN-DRIED TOMATOES AND BRING TO BOIL.
  • ADD SHREDDED CHEESE TO THE SKILLET, AND QUICKLY STIR IN WHILE BOILING. IMMEDIATELY REDUCE TO SIMMER.
  • CONTINUE COOKING THE SAUCE ON LOW SIMMER HEAT, CONSTANTLY STIRRING, UNTIL ALL THE CHEESE MELTS AND THE CREAMY SAUCE FORMS.
  • IF THE SAUCE IS TOO THICK, ADD A SMALL AMOUNT OF HALF-AND-HALF OR RESERVED COOKED PASTA WATER.
  • ADD BASIL, CRUSHED RED PEPPER FLAKES, PAPRIKA. STIR.
  • ADD 1/4 TEASPOON OF SALT GRADUALLY, STIRRING ON LOW HEAT AND TASTING (YOU MIGHT NEED SLIGHTLY LESS THAN 1/4 TEASPOON).
  • HOW TO ASSEMBLE SHRIMP PASTA
  • ADD COOKED PASTA TO THE SAUCE, AND REHEAT GENTLY ON MEDIUM HEAT.
  • ADD THE COOKED SHRIMP, STIR IT IN.
  • TASTE, AND SEASON WITH MORE SALT, IF NEEDED.
  • IF THE SAUCE IS TOO THICK, ADD A SMALL AMOUNT OF HALF-AND-HALF OR RESERVED COOKED PASTA WATER.
  • LET EVERYTHING SIMMER ON LOW HEAT FOR A COUPLE OF MINUTES FOR FLAVORS TO COMBINE.
  • NOTE: MAKE SURE TO SALT THE DISH JUST ENOUGH TO BRING OUT OF THE FLAVORS OF BASIL AND SUN-DRIED TOMATOES.