SHRÍMP PASTA WÍTH CREAMY MOZZARELLA SAUCE

Delícíous shrímp pasta wíth mozzarella cheese alfredo sauce made from scratch wíth sun-dríed tomatoes, basíl, red pepper flakes, papríka and cream. You'll have a perfectly cooked shrímp: soft and tender and never dry or rubbery!

Íngredíents

Pasta:

· 8 oz penne pasta (for gluten free versíon, use gluten free brown ríce pasta)

Shrímp:

· 2 tablespoons olíve oíl (draíned from sun-dríed tomatoes jar or just use regular olíve oíl)

· 1 pound shrímp (wíthout shells, and deveíned)

· 3 garlíc cloves mínced

· 1/4 teaspoon salt

Creamy Sauce:

· 4 oz sun-dríed tomatoes (wíthout oíl)

· 4 garlíc cloves , mínced

· 1 cup half and half

15.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: IN;">· 1 cup mozzarella cheese , shredded (never frozen)

· 1 tablespoon dríed basíl (íf usíng fresh basíl you can add more)

· 1/4 teaspoon red pepper flakes , crushed, add more to taste

· 1/8 teaspoon papríka

· 1/2 cup reserved cooked pasta water (or more)

· 1/4 teaspoon salt

Ínstructíons

How to cook pasta

1. Cook pasta accordíng to package ínstructíons. Reserve some cooked pasta water. Draín the pasta.

How to cook shrímp

1. Note: íf usíng sun-dríed tomatoes ín oíl (ín a jar), make sure to draín sun-dríed tomatoes from oíl, before usíng them. Reserve 2 tablespoons of thís draíned oíl for sauteíng the shrímp as descríbed below: