This shrimp pasta features a super indulgent mozzarella sauce cooked from scratch with basil, chilli and sun dried tomatoes.
Make sure to use peeled, defrosted and deveined shrimp for this recipe. In addition, you should make sure to use sun dread tomatoes in oil: when you drain the tomatoes, reserve the oil and use it to saute the shrimp to add flavour to them.
For this shrimp pasta, you will need:
- 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
- 2 tablespoons oil (drained from sun-dried tomatoes jar)
- 1 pound shrimp, without shells, and deveined
- 3 large garlic cloves, minced
- 1/4 teaspoon salt
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz oil-free sun dried tomatoes
- 4 large garlic cloves, minced
- 1 cup single cream
- 1 cup mozzarella cheese, shredded (never frozen)
- 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
- 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
- 1/8 teaspoon paprika
- 1/2 cup reserved cooked pasta water (or more)
- 1/4 teaspoon salt, or to taste
Begin by cooking your pasta according to the instructions on the packet. Reserve some of the water, and then drain the pasta.
Heat the oil from the tomatoes in a large pan over a medium high heat. Add the garlic, and then cook the shrimp on one side for around a minute. Season each shrimp with salt, and then flip the shrimp over. Cook for another 30 second/1 minute, until the shrimp are pink and golden on both sides.
Remove the shrimp from the pan, being sure to leave the oil behind and place them on a plate. In the same pan, fry the sun dried tomatoes and some more garlic on a medium heat for one minute. Add the single cream and bring it to the boil, then stir in the shredded cheese whilst boiling.
Reduce the temperature until the mixture is just simmering, and continue to stir until the cream is melted and creamy sauce forms. If the sauce is too thick, add some of your reserved pasta water. Then stir in the basil, paprika and crushed red pepper flakes. Add some salt to the sauce to taste, you should need around 1/4 of a teaspoon.
Place the cooked pasta in the pot with the sauce, and reheat it gently. Stir in the shrimp and allow the pasta to simmer on a low heat for a minute or two in order for the flavours to combine, adding some more cream or pasta water if the sauce becomes too thick.
Original recipe adapted from Julias Album