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You know those nights when you need something quick, comforting, and just a little bit fancy? That’s exactly when my Shrimp and Creamy Mozzarella Pasta saves the day. I discovered this recipe during one of those hectic weeks when takeout menus were calling my name, but my wallet said “nope.” The magic happens in under 30 minutes, seriously! Plump shrimp swimming in a velvety mozzarella sauce that clings to every strand of pasta? Yes, please. My kids now request this dish weekly (a miracle, since they usually argue over everything), and I love how easily it comes together. It’s become my go-to for impromptu dinner parties too. Just add garlic bread and watch everyone swoon.

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Contents hide

1 Why You’ll Love This Shrimp and Creamy Mozzarella Pasta

2 Ingredients for Shrimp and Creamy Mozzarella Pasta

3 How to Make Shrimp and Creamy Mozzarella Pasta

3.1 Step 1: Cook the Pasta

3.2 Step 2: Sauté the Shrimp

3.3 Step 3: Make the Creamy Mozzarella Sauce

3.4 Step 4: Combine and Serve

4 Tips for Perfect Shrimp and Creamy Mozzarella Pasta

5 Ingredient Substitutions for Shrimp and Creamy Mozzarella Pasta

6 Serving Suggestions for Shrimp and Creamy Mozzarella Pasta

7 Storage and Reheating Instructions

8 Shrimp and Creamy Mozzarella Pasta FAQs

9 Nutritional Information

10 Share Your Shrimp and Creamy Mozzarella Pasta

11 30-Minute Shrimp and Creamy Mozzarella Pasta: Irresistible Comfort

11.4 Notes

11.6 Did you make this recipe?

Why You’ll Love This Shrimp and Creamy Mozzarella Pasta

Let me count the ways this dish will become your new weeknight hero! First off, it’s ridiculously fast, we’re talking dinner on the table before the kids start complaining they’re starving. But the real magic? That luscious, velvety mozzarella sauce clinging to every bite of shrimp and pasta. I’ve served this to picky eaters and food snobs alike, and watch them all go back for seconds.

Clockwise cooking: The shrimp and sauce cook while your pasta boils, multitasking at its tastiest
Pantry-friendly: Uses simple ingredients you probably have right now
Crowd-pleaser: Equally fancy enough for date night and easy enough for exhausted parents
Texture heaven: Perfectly al dente pasta meets juicy shrimp in that dreamy creamy sauce

Trust me, this is the kind of recipe you’ll scribble on a stained notecard because you’ll make it so often. My version has three splatters on it already, the mark of a true kitchen favorite!

Ingredients for Shrimp and Creamy Mozzarella Pasta

Here’s everything you’ll need to make this dreamy dish, and trust me, every ingredient plays a special role! I learned the hard way that fresh, high-quality shrimp makes all the difference, and whole milk mozzarella melts into that perfect creamy texture we’re after. Let’s break it down:

8 oz pasta: I like linguine or fettuccine, something sturdy enough to hold that luscious sauce
1 lb shrimp: Peeled, deveined, and tails removed (trust me, no one wants to de-tail at the table)
1 cup heavy cream: The secret to that rich, velvety base, low-fat just won’t cut it here
1 cup mozzarella: Shred it yourself for best meltability (pre-shredded has weird anti-caking stuff)
2 cloves garlic: Minced fine, none of those jarred shortcuts if you want real flavor
2 tbsp butter + 1 tbsp olive oil: The dynamic duo for sautéing, butter for flavor, oil to prevent burning
Salt & pepper: Season as you go, I do a pinch when cooking shrimp, another when making sauce
1/4 cup parsley: Freshly chopped for that bright green pop at the end

See? Nothing complicated, just good ingredients treated right. Now let’s make some magic!

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How to Make Shrimp and Creamy Mozzarella Pasta

Alright, let’s get cooking! The beauty of this recipe is how everything comes together in perfect harmony while you’re dancing around the kitchen. I like to imagine I’m on a cooking show when I make this, “And now we’ll deglaze the pan with…oh wait, no deglazing needed, just creamy magic!” Here’s exactly how I do it:

Step 1: Cook the Pasta

First things first, get that pasta going! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Add your pasta and set a timer for 1 minute less than the package says for perfect al dente texture. Drain it, but here’s my secret: save about 1/2 cup of that starchy pasta water. You might need it later to loosen the sauce.

Step 2: Sauté the Shrimp

While the pasta cooks, heat your butter and olive oil in a large skillet over medium heat. When the butter stops foaming, toss in the minced garlic, just 30 seconds until it’s fragrant but not browned. Add the shrimp in a single layer (don’t crowd them!) and sprinkle with salt and pepper. Cook about 2 minutes per side until they turn pink with little golden edges. They’ll finish cooking in the sauce later, so don’t overdo it!

Step 3: Make the Creamy Mozzarella Sauce

Here’s where the magic happens! Lower the heat to medium-low and pour in the heavy cream. Let it simmer gently for about 2 minutes, you’ll see it thicken slightly. Now, sprinkle in the shredded mozzarella a handful at a time, stirring constantly with a wooden spoon. The key is patience here, let each addition melt completely before adding more. If the sauce seems too thick, splash in some of that reserved pasta water until it reaches that perfect silky consistency that coats the back of a spoon.

Step 4: Combine and Serve

Now the grand finale! Add the drained pasta to the skillet and toss everything together until every strand is dressed in that luxurious sauce. Give it a taste, need more salt? More pepper? Adjust to your heart’s content. Transfer to bowls and shower with fresh parsley. The contrast of that bright green against the creamy pasta? Chef’s kiss perfection!

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Tips for Perfect Shrimp and Creamy Mozzarella Pasta

After making this dish more times than I can count (my family won’t let me stop!), I’ve picked up some foolproof tricks. Always use fresh shrimp, that slightly sweet, oceanic flavor makes all the difference. For extra creamy sauce, let the mozzarella melt slowly on low heat, and if it gets too thick, just add a splash of that starchy pasta water you saved earlier. Serve immediately, this pasta waits for no one! The cheese sauce firms up as it cools, so hot plates and hungry eaters are a must.

Ingredient Substitutions for Shrimp and Creamy Mozzarella Pasta

Don’t panic if you’re missing an ingredient, I’ve made this pasta with all sorts of swaps when the pantry gods weren’t cooperating! For the heavy cream, half-and-half works (it’ll be slightly lighter but still delicious), or in a pinch, whole milk with a tablespoon of melted butter mixed in. No mozzarella? A blend of Parmesan and fontina gives that same creamy pull. Fresh shrimp not available? Frozen works great, just thaw overnight in the fridge. And if garlic’s not your thing? A pinch of garlic powder adds subtle flavor without the bite. Cooking should be fun, not stressful!

Serving Suggestions for Shrimp and Creamy Mozzarella Pasta

Oh, let’s talk about turning this dish into a full meal! My absolute must-have? Crispy garlic bread for swiping up every last drop of that creamy sauce. But if you’re feeling fancy, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. For date nights, I love adding a glass of crisp white wine, it makes the whole thing feel like a restaurant dish. The best part? These pairings take zero extra effort but make the meal feel special.

If you are looking for more delicious shrimp recipes, check out some ideas over at Family Tastes.

Storage and Reheating Instructions

Leftovers? No problem! Store your shrimp and creamy mozzarella pasta in an airtight container in the fridge for 2-3 days. When reheating, go low and slow, a splash of milk or cream in a skillet over medium-low heat brings the sauce back to life. Microwaving tends to make the shrimp rubbery, so trust me, the stovetop method is worth the extra minute. Pro tip: The pasta absorbs sauce as it sits, so you might want to add an extra drizzle of cream when reheating for that just-made texture.

Shrimp and Creamy Mozzarella Pasta FAQs

I get so many questions about this recipe, here are the ones that pop up most often! First up: “Can I use frozen shrimp?” Absolutely! Just thaw them overnight in the fridge (never at room temp, food safety first). Pat them super dry before cooking to prevent watery sauce. “How do I keep the sauce from curdling?” The trick is low heat when adding cheese, no boiling once the cream goes in. And always shred your own mozzarella, the pre-shredded kind has anti-caking agents that can make sauce grainy.

“What if I don’t have heavy cream?” Half-and-half works in a pinch, or mix whole milk with a tablespoon of butter. It won’t be quite as luxe, but still delicious. “Can I make this ahead?” I don’t recommend it, the sauce thickens as it sits. But! You can prep ingredients (peel shrimp, shred cheese, mince garlic) to cut cooking time in half. Last one: “What pasta shape is best?” Anything with nooks to hold sauce, fettuccine, linguine, or even rigatoni for maximum cheesiness in every bite!

Nutritional Information

Here’s the scoop on what’s in each serving (about 1/4 of the recipe): roughly 450 calories, 25g protein, and 25g of that glorious fat that makes it so creamy. Remember, these are estimates, your exact numbers will dance a bit depending on your shrimp size, cheese brand, and how generously you pour that cream! Always consult a nutritionist for precise dietary needs.

Share Your Shrimp and Creamy Mozzarella Pasta

Did you make this recipe? Snap a pic and tag me, I’d love to see your creations! Leave a comment with any tweaks you tried or which lucky souls got to devour it with you. Happy cooking, friends!