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
Directions:
How to cook pasta: Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
How to cook shrimp: Heat 2 tablespoons 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. After 1 minute, flip the shrimp over and cook for about 30 seconds or 1 minute more. Remove the shrimp to a plate.
How to make creamy Mozzarella sauce: To the same skillet, add sun-dried tomatoes and more minced garlic. Saute on medium heat for 1 minute. Add half and half and bring to boil. Add shredded cheese, quickly stirring until the sauce forms. Add basil, red pepper flakes, and paprika. Stir. Add ¼ teaspoon of salt gradually, to taste.
How to assemble shrimp pasta: Add cooked pasta to the sauce, and reheat gently. Add the cooked shrimp. Taste, and season with more salt, if needed. Let simmer for a few minutes for flavors to combine.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 550 kcal | Servings: 4 servings
