SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE (VIDEO)

Prep Time30 mins| Cook Time30 mins|Total Time1 hr

Delicious shrimp pasta with mozzarella cheese alfredo sauce made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika, and cream.  You’ll have a perfectly cooked shrimp: soft and tender and never dry or rubbery!  Course: Main CourseCuisine: American, ItalianServings: 4 servingsCalories: 632 kcalAuthor: Julia

IngredientsPasta:

• 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

InstructionsHow to cook pasta

1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
2. How to cook shrimp
3. 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:
4. 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.
5. 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.

For full instructions you can go to : https://conservativerepublic.co

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