Dive into a flavorful dish of pasta with shrimp and mozzarella sauce. This recipe perfectly blends succulent shrimp, sun-dried tomatoes, and a rich, cheesy sauce, making it an ideal choice for both casual dinners and special occasions. Easy to prepare and delicious to eat, this pasta dish will soon become a favorite in your household. Follow the steps below to create a meal that is sure to impress.
Ingredients
- Pasta:
- 220g (about 8 ounces) penne pasta
- Shrimp:
- 2 tablespoons olive oil
- 450g (about 1 pound) shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1
Penne with Shrimp and Sun-Dried Tomatoes Recipe
Introduction
This Penne with Shrimp and Sun-Dried Tomatoes is a perfect blend of textures and tastes, making it an ideal meal for a cozy dinner or a special occasion. The dish is not only delicious but also simple to prepare, ensuring that even novice cooks can achieve a restaurant-quality meal at home. Follow the detailed steps below to create this exquisite dish that will impress your family and friends.
Ingredients
- Pasta:
- 220g (about 8 ounces) penne pasta
- Shrimp:
- 2 tablespoons olive oil
- 450g (about 1 pound) shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- Sauce:
- 110g (about 4 ounces) sun-dried tomatoes (not in oil)
- 4 cloves garlic, minced
- 250mL (about 1 cup) coconut milk
- 110g (about 4 ounces) mozzarella cheese, shredded
- 1 tablespoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon paprika
- 125mL (about 1/2 cup) reserved pasta cooking water
- 1/4 teaspoon salt
Instructions
- Prepare the Pasta:
- Cook the penne pasta according to the package instructions. Before draining, reserve about 125mL (1/2 cup) of the pasta cooking water. Drain the pasta and set it aside.
- Cook the Shrimp:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the shrimp and minced garlic to the skillet. Sprinkle 1/4 teaspoon of salt over the shrimp.
- Cook the shrimp for about 1 minute on one side until they start to turn pink and slightly golden. Flip the shrimp and cook for another 30 seconds on the other side. The shrimp should be pink and opaque but not overcooked.
- Remove the shrimp from the skillet, leaving the oil and garlic in the pan.
- Prepare the Sauce:
- In the same skillet, add the sun-dried tomatoes and the remaining minced garlic. Sauté over medium heat for about 1 minute, stirring constantly to avoid burning.
- Pour in the coconut milk and bring the mixture to a gentle boil.
- Add the shredded mozzarella cheese and stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the dried basil, crushed red pepper flakes, and paprika. Mix well to combine the flavors.
- Gradually add 1/4 teaspoon of salt, adjusting to taste, while stirring the sauce over low heat.
- Combine and Serve:
- Add the cooked penne pasta to the sauce, stirring well to ensure the pasta is thoroughly coated with the creamy mixture.
- Gently fold in the cooked shrimp, making sure they are evenly distributed throughout the pasta.
- If the sauce is too thick, gradually add some of the reserved pasta cooking water until the desired consistency is reached.
- Allow the dish to simmer over low heat for a few minutes, ensuring everything is heated through and well combined.
This Penne with Shrimp and Sun-Dried Tomatoes is a versatile and satisfying dish that brings together the freshness of seafood with the richness of a creamy tomato sauce. Perfect for a weeknight dinner or an elegant meal for guests, this recipe is sure to become a favorite in your culinary repertoire. Serve it with a side salad or a crusty bread to soak up the delicious sauce, and enjoy the compliments from your delighted diners. Bon appétit!
