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Who is making this dish this week?⠀
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Shrimp Pasta with Creamy Mozzarella Sauce ⠀
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Pasta:⠀
* 8 oz penne pasta⠀
Shrimp:⠀
* 2 tablespoons olive oil⠀
* 1 pound shrimp⠀
* 3 garlic cloves minced⠀
* 1/4 teaspoon salt⠀
Creamy Sauce:⠀
* 4 oz sun-dried tomatoes (without oil)⠀
* 4 garlic cloves , minced⠀
* 1 cup half and half⠀
* 1 cup mozzarella cheese , shredded⠀
* 1 tablespoon dried basil⠀
* 1/4 teaspoon red pepper flakes , crushed, add more to taste⠀
* 1/8 teaspoon paprika⠀
* 1/2 cup reserved cooked pasta water⠀
* 1/4 teaspoon salt⠀
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta. Heat 2 tablespoons olive in a large skillet on medium-high heat. Add shrimp with minced garlic. Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single 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 color or pink on both sides and not overcooked. Remove the shrimp to a plate, being careful to leave all the oil in the skillet.⠀
To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic. Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot. Add half and half to the hot skillet with sun-dried tomatoes and bring to boil.
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. Add basil, crushed red pepper flakes, paprika. Stir. Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting. 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.
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