Creamy Mozzarella Shrimp Pasta

I’m sure there’s nothing that can scream Mediterranean seafood like creamy Mozzarella Shrimp Pasta!

Alongside ice cream, seafood is one of my favorite things to keep in my freezer. Shrimp are extremely easy to freeze; they can be purchased, cleaned, and deveined. And the best part is that they cook very quickly. It’s difficult to beat this!

Shrimp are a fantastic source of protein, leanness, vitamins, and minerals. I believe it is a good idea to have them in your diet at least two times every month.

I like having shrimp in my fridge for days when I’m not sure what I want to make. I can use them for simple blackened shrimp tacos or blend them with pasta and prepare a dish like this: delicious cheese shrimp spaghetti.

I’ve cooked a lot of dishes that include shrimp, including shrimp tacos and seafood pesto, but this one stands out.

There’s something magical about when you mix pasta penne with shrimp, penne pasta with mozzarella cheese. This dish is filled with delicious tomatoes. If you have freshly picked basil that you have, then you’ll elevate this dish to perfection.

Let’s get going, get the hobs on, and get cooking!

How to Choose The Perfect Shrimp

Shrimp is a wildly well-known seafood; however, as there are a variety of species and various methods for conserving these, they can become extremely complicated.

Peeled, deveined, and the tailor tailless…these are only a few of the kinds you’ll discover, but we’re not yet able to get to the size choices yet.

Select the Size

The first thing you need to consider when purchasing shrimp is choosing the right size. A shrimp’s size is measured by the number of shrimps required to produce one pound.

A label that reads 18/20 signifies that there are 18 and 20 shrimps in the 1 pound. Sometimes it’s a shorthand label like “U10,” which means there are less than 10 shrimps in a 1 pound.

You can be sure that it’s fresh and of high-quality

After you’ve selected the size, it’s time to examine the freshness.

When you purchase frozen shrimp, all you have to do is check the label and expiration date.

Fresh shrimps come with some things to watch out for. The first is looking at the overall appearance and the smell. It is not a good idea to have shrimps that smell like ammonia!

Also, you should beware of shrimp that is limp or slimy, or crumbling.

Also, take a look at any marks of black in the shrimps. They are referred to as melanosis and indicate the levels of oxidation. Like the browning of apples or avocados the same way, melanosis cannot be a signal that the shrimp are unfit; however, it could be an indication that they may be fresher.

Fresh or Frozen Shrimps? This is a simple decision.

If you have the opportunity to buy fresh fish, purchase them for food of the best quality. If you don’t have access to them, frozen shrimp will be just as effective.

What Pastas to Use?

In this recipe, I used plain penne pasta, but you can also make it with whole wheat or any other type of pasta.

There are a few guidelines that you must adhere to, both for this and every other dish of pasta:

Short pasta such as fusilli, penne, or bow ties is usually used for larger quantities of ingredients that are tossed with sauce and pasta such as this one. This pasta, you might have noticed, is the proper shape or tiny crannies that aid in capturing the sauce.

These pasta are ideal for this delicious mozzarella shrimp pasta dish. If you’d like the best, make use of a bow tie or fusilli. Make sure to cook in a pot of salted, saline water that, as per some cooking experts, is salty, just like the sea.

LONG PASTA, such as spaghetti and linguine, is utilized in dishes that require a silky sauce, such as tomato sauce as well in recipes that require the pasta to absorb only a small amount or all the components, for example, ground meat. If you’re making pasta Bolognese, you should choose linguine or spaghetti.

Which tomatoes to use?

Sun-dried or fresh cherry tomatoes are wonderful alternatives for this dish.

I chose to use fresh cherry tomatoes since I already had them in my fridge. However, should you have dried them in the unpacked oil, they will also be great.

There aren’t any rules at this time. Choose the food item you can find that best suits your preferences.

The Which Mozzarella to Select

Mozzarella that has been pre-shredded is available in a log shape or as mozzarella balls in brine; there are plenty of choices available.

I use fresh mozzarella that is in the form of a logo that has the right quantity of water. The cheese that has been shredded prior to use could be too dry, and those in brine might contain too excessive liquid.

It is possible to use mozzarella made from buffalo’s or cow’s milk, but it is based on your personal preferences.

How To Make a Creamy Mozzarella Shrimp Pasta

Step 1

Begin cooking pasta according to the instructions on the package.

In the meantime, prepare olive oil by heating it in a pan.

Add garlic, and simmer for about 30 seconds. Add the shrimp and cook for 1 minute on each side. Remove the shrimp and set it on a plate to cool.

Step 2

In the same pan, you can add the cherry tomatoes. Cook until they are soft.

Incorporate cream (half and half) and bring to a boil.

Step 3

Add spices and mozzarella cheese.

Cook until cheese melts.

Step 4

Rinse the pasta, then add it to the cheese sauce. Add shrimp, and mix until combined.

Serve warm and sprinkled with fresh basil or red pepper flakes or any other herbs you like.

Creamy Mozzarella Shrimp Pasta

This delicious shrimp pasta that is stuffed with mozzarella is ideal for those who want an easy meal with a side of yum, yum!


  • 4 oz penne pasta
  • 1 tbsp olive oil
  • 1/2 1 lb of shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 3.0 oz of cherry tomatoes seeds removed and chopped
  • 1 cup of cream (half-and-half)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp Italian herbs
  • 1/4 tsp red pepper flakes
  • 1/4 cup of pasta cooking water
  • Salt, according to taste


  1. Begin cooking pasta according to the instructions on the package.
  2. Warm olive oil in a pan.
  3. Add garlic, and simmer for about 30 seconds. Add shrimp, and cook for one minute on each side. Take the shrimp off and set it on a plate to cool.
  4. In the same pan, you can add the cherry tomatoes. Cook until they are soft.
  5. Incorporate half cream and heat to a simmer.
  6. Add spices and mozzarella cheese. Cook until cheese melts.
  7. Drain pasta and add it to the sauce of cheese. Add shrimp and mix for a few minutes to mix.
  8. Serve warm and sprinkled with fresh basil and red pepper flakes or any other herbs you like.
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