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This creamy shrimp pasta combines succulent shrimp, tangy sun-dried tomatoes, and a rich mozzarella sauce for a deliciously easy weeknight dinner. The flavors of basil and a hint of spice from red pepper flakes make this dish a comforting yet sophisticated meal.
Ingredients:
For the Pasta:
- 8 oz penne pasta (for a gluten-free version, use gluten-free brown rice pasta)
For the Shrimp:
- 2 tablespoons olive oil (drained from sun-dried tomatoes jar or regular olive oil)
- 1 pound shrimp, deveined and shells removed
- 3 garlic cloves, minced
- ¼ teaspoon salt
For the Creamy Sauce:
- 4 oz sun-dried tomatoes (without oil), chopped
- 4 garlic cloves, minced
- 1 cup half and half
- 1 cup shredded mozzarella cheese (pre-shredded recommended)
- 1 tablespoon dried basil (increase if using fresh basil)
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- ⅛ teaspoon paprika
- ½ cup reserved cooked pasta water (adjust as needed)
- ¼ teaspoon salt
Directions:
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