Creamy Shrimp Mozzarella Pasta
Here’s a dish that’ll have you dreaming of Italian coastal evenings— Creamy Shrimp Mozzarella Pasta. It’s so delicious, flavorful, and easier than you think to whip up.
Sometimes, you just need a dinner that feels fancy but is actually super simple to make.
That’s where Creamy Shrimp Mozzarella Pasta comes in. It’s rich, cheesy, and loaded with juicy shrimp, making it a total crowd-pleaser.
Whether you’re cooking for a special occasion or just treating yourself, this dish is the perfect mix of comfort and elegance.
What’s even better about this recipe? You don’t need to be a pro in the kitchen to pull it off as it is easy to follow.
With just a few ingredients and a bit of time, you can whip up a meal that feels like it came straight out of a restaurant.
It is a creamy sauce, melty mozzarella, and perfectly cooked pasta all tied together in one delicious bowl.
So grab your apron, and let’s make magic happen in the kitchen.
Trust me, this recipe will quickly become one of your go-to favorites!
Ingredients
● 12 oz pasta (penne or rigatoni work great here)
● 1 lb shrimp, peeled and deveined (use fresh if possible, but frozen works—just thaw first!)
● 2 tbsp olive oil
● 4 cloves garlic, minced
● 1 cup heavy cream
● 1 cup chicken broth (or shrimp stock for more flavor)
● 1 cup shredded mozzarella cheese
● ½ cup grated Parmesan cheese
● ½ cup sun-dried tomatoes, chopped (packed in oil for extra flavor, drained lightly)
● 1 tsp Italian seasoning
● ½ tsp red pepper flakes (optional, but recommended for a bit of heat)
● Salt and pepper to taste
● 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
● Bring a large pot of salted water to a boil and cook your pasta according to the package instructions.
● Save about 1 cup of the pasta water before draining it. (Trust me, this starchy water is liquid gold for adjusting the sauce consistency later.)
2. Sauté the Shrimp
● Heat olive oil in a large skillet over medium heat.
● Toss in the shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side, just until they turn pink.
Remove the shrimp and set them aside. (Overcooking shrimp will make them rubbery, so keep an eye on them!)
3. Make the Creamy Sauce
● In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
● Stir in the chopped sun-dried tomatoes and cook for another minute.
● Pour in the chicken broth (or shrimp stock), scraping up any brown bits from the bottom of the pan.
● Stir in the heavy cream, Italian seasoning, and red pepper flakes. Let it simmer gently for 3–4 minutes.
4. Melt the Cheeses
● Lower the heat and stir in the mozzarella and Parmesan cheese until fully melted and the sauce is creamy.
● If it’s too thick, use some of that reserved pasta water to loosen it up.
5. Combine Everything
● Add the shrimp back to the skillet along with the cooked pasta.
● Toss everything together until the pasta is coated in the creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
6. Garnish and Serve
● Sprinkle with fresh parsley for a pop of color and serve immediately.
● Pair it with garlic bread or a crisp green salad for a full-on feast.
Tips for Success
● If your mozzarella clumps a little, don’t worry—it’s just being mozzarella! Stir it gently, and it’ll incorporate.
● For extra flair, sear a few whole shrimp with the tails on for garnish. It makes the dish look restaurant-worthy.
● Leftovers (if any!) reheat beautifully on low heat with a splash of milk or cream to bring the sauce back to life.
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● Creamy Cajun Shrimp and Steak Sauce
