Seared shrimp and penne tossed in a spicy sun-dried tomato cream sauce ready in 30 minutes.
Living in Austin, we appreciate meals that deliver bold, complex flavors without requiring hours of slow cooking, especially when the weather is nice enough to eat out on the patio. This Creamy Mozzarella Shrimp Pasta is a staple in my kitchen because it bridges the gap between comfort food and a sophisticated seafood dinner. It utilizes the intense, concentrated flavor of sun-dried tomatoes and their preserving oil to build a sauce that tastes like it simmered all afternoon, yet it comes together in the time it takes to boil water. The result is a dish where the shrimp remains juicy and the sauce clings to the pasta without being heavy or cloying.
The most critical factor for a smooth sauce is the type of mozzarella used. You must use low-moisture, part-skim mozzarella (pre-shredded or from a block) rather than fresh white mozzarella balls. Fresh mozzarella has a high water content and tends to become stringy and rubbery when melted into a sauce, whereas low-moisture cheese melts into a velvety, cohesive cream.
The Ultimate Weeknight Seafood Skillet
Why You'll Love This Recipe
- Flavor Efficiency: By using the oil from the sun-dried tomato jar to sear the shrimp, you infuse the entire dish with savory depth from the very first step.
- Texture Contrast: The tender, snappy shrimp contrasts perfectly with the chewy sun-dried tomatoes and the soft pasta.
- Sauce Consistency: Unlike heavy alfredo sauces, this recipe uses half-and-half and pasta water for a lighter, glossier finish that doesn't separate.
- Speed: Shrimp is the ultimate fast food; it cooks in under 3 minutes, making this an ideal 30-minute meal.
Ingredients
To ensure the sauce emulsifies correctly, ingredient quality and preparation are key. Here is what you need:
- Shrimp: 1 pound large shrimp, peeled and deveined. I prefer 21-25 count for a substantial bite.
- Pasta: 8 ounces penne pasta. The tube shape is perfect for trapping the creamy tomato sauce.
- Sun-Dried Tomatoes: 4 ounces packed in oil. You will use the tomatoes and the flavorful oil from the jar.
- Garlic: 7 cloves total (divided). Freshly minced garlic is non-negotiable for the aromatic base.
- Half and Half: 1 cup. This provides creaminess without the heaviness of whipping cream.
- Mozzarella Cheese: 1 cup shredded low-moisture mozzarella.
- Spices: Dried basil, red pepper flakes (for heat), paprika, and salt.
- Liquid Gold: ½ cup reserved pasta water. This starchy liquid is the glue that binds the cheese and dairy into a sauce.
How to Make Creamy Mozzarella Shrimp Pasta
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente. Before draining, carefully dip a heat-proof measuring cup into the pot and reserve at least ½ cup of the starchy pasta water. Drain the pasta and set aside.
Sear the Shrimp
If using oil-packed tomatoes, drain them but save the oil. Heat 2 tablespoons of this reserved sun-dried tomato oil (or regular olive oil) in a large skillet over medium-high heat. Add the shrimp and 3 cloves of minced garlic. Cook the shrimp for about 1 minute on the first side until they turn pink and develop a slight golden crust. Sprinkle evenly with salt. Flip the shrimp and cook for another 30 to 60 seconds. Do not overcook them; they should be just opaque. Remove the shrimp to a plate, leaving the flavored oil in the skillet.
Build the Flavor Base
In the same skillet, add the drained sun-dried tomatoes (chop them if the pieces are large) and the remaining 4 cloves of minced garlic. Sauté over medium heat for about 1 minute, scraping up any browned bits from the shrimp. The garlic should be fragrant but not burnt.
Create the Sauce
Pour the half and half into the hot skillet. Bring the mixture to a gentle boil. As soon as it bubbles, sprinkle in the shredded mozzarella cheese. Immediately reduce the heat to a low simmer. Stir constantly. The cheese will melt into the dairy, creating a smooth, thick base.
Season and Thin
Stir in the dried basil, crushed red pepper flakes, and paprika. Add about ¼ teaspoon of salt, but taste as you go, since cheese can be salty. If the sauce looks too thick or gluey, slowly whisk in small splashes of the reserved pasta water or extra half-and-half until it reaches a creamy, pourable consistency.
Assemble and Serve
Add the cooked penne to the sauce and toss gently to coat. Return the cooked shrimp and any accumulated juices on the plate back into the skillet. Simmer everything on low heat for 1 to 2 minutes to let the flavors marry and the pasta absorb the sauce. Serve immediate
Common Mistakes to Avoid
- Overcrowding the Pan: When searing shrimp, if they are piled on top of each other, they will steam rather than sear. Cook in two batches if your skillet is small.
- Boiling the Sauce: Once the cheese is added, do not let the sauce boil aggressively. High heat can cause the dairy to curdle and the cheese oil to separate. Keep it at a gentle simmer.
- Discarding Pasta Water: I cannot stress this enough-plain water will dilute the flavor, but starchy pasta water thickens and emulsifies the sauce. Always save a cup before draining.
Tips and Tricks for Success
- The Oil Hack: If you run out of oil from the sun-dried tomato jar, mix regular olive oil with a pinch of paprika and garlic powder to mimic the flavor.
- Mise en Place: Shrimp cooks incredibly fast. Have your garlic minced, cheese shredded, and spices measured before you turn on the stove.
- Salt Management: Sun-dried tomatoes and cheese are naturally salty. Taste your sauce before adding the final ¼ teaspoon of salt to avoid over-seasoning.
Variations
- Gluten-Free: Swap the wheat penne for a high-quality brown rice penne. The sauce is naturally gluten-free.
- Add Greens: Stir in 2 cups of fresh baby spinach right at the end when you add the shrimp back in. The residual heat will wilt it perfectly.
- Protein Swap: This sauce works beautifully with sliced chicken breast or scallops if you are not a fan of shrimp.
How to Serve
This pasta is rich and hearty. Serve it with a slice of crusty baguette or garlic bread to sop up the extra sauce. A crisp, acidic green salad with a lemon vinaigrette pairs perfectly to cut through the richness of the cheese.
Make Ahead and Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Seafood pasta does not have a long shelf life.
- Reheating: Reheat gently on the stove over low heat. You will likely need to add a splash of water or milk to loosen the sauce, as it will thicken significantly in the fridge.
- Freezing: I do not recommend freezing this dish. The dairy-based sauce will separate and become grainy upon thawing, and the shrimp will become rubbery.
Recipe Notes / What I Learned
During testing, I found that using "medium" heat for the sauce reduction is safer than medium-high. It takes a minute longer, but it prevents the half-and-half from scorching or the cheese from becoming oily. Patience during the melting phase yields a much silkier sauce.
Nutrition Snapshot
One serving contains approximately 600 calories, 35g protein, and 28g fat.
Creamy Mozzarella Shrimp Pasta
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for shrimp and sauce
Ingredients
Group: Pasta
- 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
Group: 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
Group: 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
Instructions
- Cook penne pasta according to package instructions. Reserve about ½ cup of the cooked pasta water. Drain the pasta and set aside.
- Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Add shrimp with 3 cloves minced garlic. Cook the shrimp on one side for about **1 minute**, until pink or golden brown. While it cooks, sprinkle ¼ teaspoon salt over the shrimp. Flip the shrimp over to the other side and cook for about **30 seconds or 1 minute more**. Remove the shrimp to a plate, leaving all the oil in the skillet.
- To the same skillet, add sun-dried tomatoes (sliced into smaller chunks, if needed) and 4 more minced garlic cloves. Sauté in the remaining olive oil on medium heat, stirring, for **1 minute** until the garlic is fragrant. Add half and half and bring to a boil. Add shredded mozzarella cheese to the skillet, and quickly stir while boiling. Immediately reduce to simmer. Continue cooking the sauce on a low simmer, constantly stirring, until all the cheese melts and the creamy sauce forms. Add basil, crushed red pepper flakes, paprika, and ¼ teaspoon salt gradually, stirring and tasting. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
- Add cooked pasta to the sauce, and reheat gently on medium heat. Add the cooked shrimp and 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.
Notes
Nutrition
FAQs
Can I use heavy cream instead of half and half?
Yes, heavy cream will make the sauce richer and thicker. You may need slightly more pasta water to thin it out to the right consistency.
My sauce is stringy. What happened?
This usually happens if the heat was too high or if fresh mozzarella was used. Keep the heat low and stir constantly to encourage the cheese to emulsify rather than clump.
Can I use frozen shrimp?
Yes. Thaw them completely under cold running water and pat them extremely dry with paper towels before searing to ensure they brown properly.
