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


  • 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


  • 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!

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