Creamy Mozzarella Shrimp Pasta with Spinach and Sun-dried Tomato

Creamy Mozzarella Shrimp Pasta – A quick, easy, and delicious shrimp pasta dinner including sun-dried tomatoes and spinach, all generously coated in a rich and flavorful garlic mozzarella cream sauce. This creamy mozzarella shrimp pasta is ready in less than 30 minutes with ingredients you might already have in your pantry. Your family will be humming with every bite. Enjoy!

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Ingredients list for the Creamy Mozzarella Shrimp Pasta

• 8 oz spaghetti pasta
• 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
• 1 pound shrimp, shelled and deveined
• 2 cups baby spinach, rinsed and drained
• 7 garlic cloves, minced
• 1/2 teaspoon salt
• 4 oz sun-dried tomatoes (without oil), chopped
• 3/4 cup whipping cream
• 1/2 cup low-sodium vegetable stock
• 1 cup mozzarella cheese, shredded (use pre-shredded Mozzarella)
• 1 tablespoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon paprika
• 1 tablespoon grated parmesan, for serving
• 1 tablespoon fresh chopped parsley, for serving

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the creamy mozzarella shrimp pasta: Cook spaghetti pasta al dente according to package instructions. Reserve one cup of the cooked pasta water. Drain the spaghetti.

2. Heat 2 tablespoons olive oil – or reserved sundried tomatoes oil – in a large skillet on medium-high heat. 

3. Add shrimp in one layer with half the minced garlic. Cook the shrimp on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle salt over the shrimp. After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. The shrimp should be golden or pink on both sides and not overcooked. Remove the shrimp to a plate, and set aside.

4. To the same skillet, add chopped sun-dried tomatoes and the remaining minced garlic. Saute sun-dried tomatoes on medium heat, stirring, for 1 minute until the garlic is fragrant.

5. Add whipping cream and vegetable stock to the skillet with sun-dried tomatoes and bring to a simmer. Add shredded cheese to the skillet, and give a quick stir. Continue cooking the sauce on a low simmer, constantly stirring, until all the cheese melts completely. If the sauce is too thick, add a small amount of reserved cooked pasta water. 

6. Add spinach to the sauce and give a quick stir, until spinach is wilted in the sauce. Add Italian seasoning, crushed red pepper flakes, paprika. 

7. Stir well, then add cooked pasta to the sauce, and reheat gently on medium heat. 

8. Add the cooked shrimp back to the skillet with the sauce and pasta. Taste, and adjust seasoning with salt, if needed.  If the sauce is too thick, add a small amount of vegetable stock or reserved cooked pasta water.  Let everything simmer on low heat for a couple of minutes for flavors to combine. Serve the creamy mozzarella shrimp pasta immediately with chopped parsley and parmesan on top. Enjoy! ❤️

Photo credit: © Eatwell101.com

Tips for the mozzarella shrimp pasta recipe

This creamy mozzarella shrimp pasta recipe is made with spaghetti, shrimps, sun-dried tomato, and spinach in a delicious garlic cream sauce, ready in under 30 minutes. Here are a few tips to make the most of this pasta recipe:

• Make sure you’re using a large skillet (at least 10-inches) because you’re going to need room for all the pasta.
• Do not crowd the shrimp in the skillet, otherwise, they will steam in the skillet and won’t sear correctly. 
• Go easy on the salt, add just enough to bring out of the flavors of shrimp and sun-dried tomatoes.
• For a gluten-free version of the shrimp pasta use gluten-free brown rice pasta.

What kind of shrimp should we use?

Opt for jumbo shrimp (size 16-20) for this shrimp pasta recipe. They are meatier, juicier, and sear very well in the skillet. You can leave the tail on or not. Wild-caught shrimp tend to be more flavorful. If using frozen shrimp, let thaw in the refrigerator overnight, or in cold water – changing water from time to time until completely thawed.

How and how long to keep the shrimp pasta leftovers?

You can the shrimp pasta leftovers for up to 3 days in an airtight container in your refrigerator. This creamy shrimp pasta tastes just as great the next day. Add a few drops of water and reheat slowly over lower heat until very warm but not simmering.

More pasta recipes you might like

• 20-Minute Sausage Pasta Skillet
• Parmesan Spinach Mushroom Pasta Skillet
• One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms
• Tomato Spinach Shrimp Pasta

Photo credit: © Eatwell101.com

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