The creamy sauce does not retain its texture well when frozen. Therefore, I do not recommend freezing the creamy shrimp pasta.
How to make it gluten-free
Use gluten-free brown rice penne or any other type of gluten-free short pasta. You can use gluten-free lentil penne or gluten-free quinoa pasta.
Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.
Tips and Tricks
Use sun-dried tomatoes in oil. They are usually sold in glass jars. Drain sun-dried tomatoes from oil as much as you can before using them in this recipe. Do use oil from the jar to saute shrimp with garlic.
Be careful not to overcook the shrimp. Do keep in mind that it’s really easy to overcook the shrimp which will make it tough and rubbery and not so tasty. That’s why it’s important to have all ingredients ready to go and make this recipe as fast as you can and serve it immediately! That way you won’t give a chance to shrimp to sit around and cook in its own juices.
Use short pasta (penne) – that allows the sauce to coat every single bite!
Make sure to season the shrimp pasta with just enough salt to bring out of the flavors of basil and sun-dried tomatoes. Do not add too much salt but do not skimp on it, either.
Why this recipe works
It’s so easy to overcook the shrimp. However, what is great about this recipe is that even if you do overcook the shrimp, you will hardly notice it as the shrimp will be coated in the most delicious creamy sauce that will keep the shrimp moist and tender!
Creamy Mozzarella Shrimp Pasta
Delicious shrimp pasta with mozzarella cheese alfredo sauce is made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika, and cream. You’ll have a perfectly cooked shrimp: soft and tender and never dry or rubbery!
PREP TIME 30minutes mins
COOK TIME 30minutes mins
TOTAL TIME 1hour hr
COURSE Main Course
CUISINE American, Italian
SERVINGS 4 servings
CALORIES PER SERVING 632 kcal
Ingredients
My folks loved it so much. I’m definitely doubling the recipe next time!
I remember this recipe from grandma’s kitchen, and I love making it because it’s so tasty and easy
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