Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.
Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms.
If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
Add basil, crushed red pepper flakes, paprika. Stir.
Add ¼ teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than ¼ teaspoon).
How to assemble shrimp pasta
Add cooked pasta to the sauce, and reheat gently on medium heat.
Add the cooked shrimp, 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.
Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Notes
What is half-and-half? Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained olive oil.
Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution. Do not shred fresh Mozzarella.
Use Low-Moisture Part-Skim Mozzarella cheese. It is usually sold as solid blocks or as pre-shredded cheese in bags.
Nutrition
Nutrition Information
Creamy Mozzarella Shrimp Pasta
Amount per Serving
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
