This creamy mozzarella shrimp pasta is so good, your family will be humming with every bite. The pasta shrimp recipe comes together in under 30 minutes! Creamy Mozzarella Shrimp Pasta

Ingredients:

  • 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

Instructions:

  • 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.
  • Heat 2 tablespoons olive oil – or reserved sundried tomatoes oil – in a large skillet on medium-high heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir well, then add cooked pasta to the sauce, and reheat gently on medium heat.
  • 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!

more instructions please visit: https://www.eatwell101.com/tuscan-shrimp-pasta-recipe