Ingredients
Scale
- 8 oz penne pasta (or gluten-free pasta)
- 2 tbsp olive oil (from sun-dried tomatoes jar or regular)
- 1 lb shrimp (peeled and deveined)
- 3 garlic cloves, minced
- 1/4 tsp salt
- 4 oz sun-dried tomatoes (drained and chopped)
- 4 garlic cloves, minced
- 1 cup half and half
- 1 cup shredded low-moisture mozzarella cheese
- 1 tbsp dried basil
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp paprika
- 1/2 cup reserved pasta water (or more as needed)
- 1/4 tsp salt (to taste)
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and 3 minced garlic cloves. Cook 1 minute per side until pink and opaque. Season lightly with salt. Remove shrimp and set aside.
- In the same skillet, add sun-dried tomatoes and 4 minced garlic cloves. Sauté 1 minute until fragrant.
- Pour in half and half and bring to a gentle boil. Stir in mozzarella cheese until melted and creamy. Reduce heat to low.
- Add basil, red pepper flakes, paprika, and salt. Stir to combine. Adjust consistency with reserved pasta water if too thick.
- Add cooked pasta and shrimp back to the skillet. Toss to coat evenly in the sauce. Simmer 2–3 minutes for flavors to meld.
- Taste and season as needed. Serve warm, garnished with extra basil or Parmesan if desired.
Notes
- Use low-moisture, part-skim mozzarella for the best texture (not fresh mozzarella).
- Substitute 1/2 cup milk + 1/2 cup heavy cream for half and half.
- Don’t overcrowd the pan when cooking shrimp to ensure even searing.
- Add a splash of pasta water when reheating to restore creaminess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian