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Creamy Shrimp Pasta

You ever walk in to the grocery store overcome with a specific craving? Like, “I need this specific meal with these foods RIGHT FRICKEN NOW!!” because… same. And, that’s basically what happened with this recipe.

I loosely found a guideline of a recipe on Pinterest for rough measurements of ingredients, etc. but I pretty much was winging it with this thing. So let’s begin.

Here’s what you’ll need:

  • 1 lb. of shrimp (I did frozen, with tails on and had regrets lol. I suggest tails off 100%) 
  • 1 cup shredded mozzarella cheese
  • 8 oz. of Trader Joe’s gluten-free pasta (or your preferred brand)
  • 1 bell pepper (I picked red)
  • 4 oz. sun dried tomatoes 
  • 7 cloves of garlic (I converted to minced measurements)
  • 1 tbsp. basil, dried
  • 1/4 tsp. red pepper flakes
  • 1 cup half & half
  • 2 tbsp. olive oil (I eyeballed this)
  • 1/8 tsp. paprika (I forgot it and didn’t miss it, so it’s up to y’all!)

Here are the directions I found:

  1. Cook the shrimp in lots of garlic
  2. Make cream sauce: sauté sun dried tomatoes, more garlic, stirring in cream, basil, pepper flakes (and paprika if you want it)
  3. Cook pasta
  4. Combine

It kind of felt like I was in an episode of the Great British Bake Off during a technical.

So, here’s what I did:

After I defrosted the shrimp (slightly convinced I did it wrong the whole time but anyway), I started sautéing the shrimp in olive oil and garlic while starting the water to boil for the pasta in a separate pot. 

I cooked the pasta while heating the shrimp all the way through.

I wish I had more than 2 pots in my kitchen big enough for all of this but alas!

After setting the shrimp and cooked pasta aside, I chopped up the bell pepper, grabbed the tomatoes and put them in a warm pot with some more garlic— I suggest cutting the tomatoes into smaller bites because eating a whole sun dried tomato in one bite can be a lot. 

Learn from me, ok!

I sautéed until the bell pepper was still a little bit firm, then I added the half and half, basil, pepper flakes and mozzarella cheese. 

I then stirred the shrimp and pasta all in together, and voila! Super easy and delicious. These measurements made about four servings. 

Enjoy.