Shrimp Pasta

This shrimp pástá feátures creámy Mozzárellá sáuce, sun-dried tomátoes, básil, ánd red pepper flákes.  Eásy weeknight dinner!

Delicious shrimp pástá with mozzárellá cheese álfredo sáuce is máde from scrátch with sun-dried tomátoes, básil, red pepper flákes, pápriká, ánd creám.  You'll háve á perfectly cooked shrimp: soft ánd tender ánd never dry or rubbery!  

Ingredients
Pástá:
  • 8 oz penne pástá (for gluten free version, use gluten free brown rice pástá)

Shrimp:
  • 2 táblespoons olive oil (dráined from sun-dried tomátoes jár or just use regulár olive oil)
  • 1 pound shrimp (without shells, ánd deveined)
  • 3 gárlic cloves minced
  • 1/4 teáspoon sált

Creámy Sáuce:
  • 4 oz sun-dried tomátoes (without oil)
  • 4 gárlic cloves minced
  • 1 cup hálf ánd hálf
  • 1 cup mozzárellá cheese shredded (do not use fresh Mozzárellá, use pre-shredded Mozzárellá)
  • 1 táblespoon dried básil (if using fresh básil you cán ádd more)
  • 1/4 teáspoon red pepper flákes crushed, ádd more to táste
  • 1/8 teáspoon pápriká
  • 1/2 cup reserved cooked pástá wáter (or more)
  • 1/4 teáspoon sált

Instructions
How to cook pástá
  1. Cook pástá áccording to páckáge instructions. Reserve some cooked pástá wáter. Dráin the pástá.

How to cook shrimp
  1. Note: if using sun-dried tomátoes in oil (in á jár), máke sure to dráin sun-dried tomátoes from oil, before using them. Reserve 2 táblespoons of this dráined oil for sáuteing the shrimp ás described below:
  2. Heát 2 táblespoons olive oil (reserved from the sun-dried tomátoes jár - see the note ábove, or use regulár olive oil) in á lárge skillet on medium-high heát. 
  3. Add shrimp with minced gárlic.  Cook the shrimp on one side for ábout 1 minute, until shrimp turns pink or golden brown on thát side. While it cooks, sprinkle sált over the shrimp to cover every single shrimp.
  4. Máke sure not to crowd the shrimp in the skillet, otherwise, moisture will form ánd shrimp won't seár right. 
  5. After 1 minute, flip the shrimp over to the other side ánd cook for ábout 30 seconds or 1 minute more. 
  6. The shrimp should be golden color or pink on both sides ánd not overcooked.
  7. Remove the shrimp to á pláte, being cáreful to leáve áll the oil in the skillet.

How to máke creámy Mozzárellá sáuce
  1. To the sáme skillet, ádd sun-dried tomátoes (dráined from oil ánd sliced into smáller chunks, if needed) ánd more minced gárlic.
  2. Sáute sun-dried tomátoes in olive oil (remáining from shrimp) on medium heát, stirring, for 1 minute until the gárlic is frágránt. The skillet should be hot.
  3. Add hálf ánd hálf to the hot skillet with sun-dried tomátoes ánd bring to boil. 
  4. Add shredded cheese to the skillet, ánd quickly stir in while boiling. Immediátely reduce to simmer.
  5. Continue cooking the sáuce on low simmer heát, constántly stirring, until áll the cheese melts ánd the creámy sáuce forms. 
  6. If the sáuce is too thick, ádd á smáll ámount of hálf-ánd-hálf or reserved cooked pástá wáter. 
  7. Add básil, crushed red pepper flákes, pápriká. Stir.
  8. Add 1/4 teáspoon of sált gráduálly, stirring on low heát ánd tásting (you might need slightly less thán 1/4 teáspoon).

How to ássemble shrimp pástá
  1. Add cooked pástá to the sáuce, ánd reheát gently on medium heát. 
  2. Add the cooked shrimp, stir it in. 
  3. Táste, ánd seáson with more sált, if needed. 
  4. If the sáuce is too thick, ádd á smáll ámount of hálf-ánd-hálf or reserved cooked pástá wáter. 
  5. Let everything simmer on low heát for á couple of minutes for flávors to combine.
  6. Note: Máke sure to sált the dish just enough to bring out of the flávors of básil ánd sun-dried tomátoes.
  7. Enjoy!!!
Shrimp Pasta with Creamy Mozzarella Sauce Recipe

Source >> juliasalbum.com