Name: Creamy Mozzarella Shrimp Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 oz pasta (fettuccine, linguine, or penne); 1 lb shrimp, peeled and deveined; ½ cup sun-dried tomatoes in oil, chopped; 3 cloves garlic, minced; ½ small onion, finely chopped; 1 tablespoon olive oil or oil from sun-dried tomatoes; 1 cup heavy cream; 1½ cups shredded mozzarella cheese; ¼ cup grated Parmesan cheese (optional); Salt and black pepper, to taste; Pinch of red pepper flakes (optional); Fresh basil or parsley, for garnish (optional)

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Creamy Mozzarella Shrimp Pasta with Sun-Dried Tomatoes is a rich and indulgent dish that brings together tender shrimp, sun-dried tomatoes, and gooey mozzarella in a luscious cream sauce. Every bite feels like something I’d order at a fancy Italian restaurant—but it’s surprisingly easy to make at home. It’s the kind of meal I make when I want to impress without the stress.

Why You’ll Love This Recipe

I love how decadent this dish tastes without needing hours in the kitchen. The shrimp cooks quickly, the sauce comes together in minutes, and the creamy mozzarella adds a comforting richness that balances beautifully with the tang of sun-dried tomatoes. It’s perfect for a cozy dinner, a special occasion, or just when I want to treat myself to something extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined
Pasta (fettuccine, linguine, or penne all work well)
Sun-dried tomatoes in oil, chopped
Garlic, minced
Onion, finely chopped
Olive oil or oil from the sun-dried tomatoes
Heavy cream
Shredded mozzarella cheese
Grated Parmesan cheese (optional)
Salt and black pepper
Red pepper flakes (optional, for heat)
Fresh basil or parsley (optional, for garnish)

Directions

I cook the pasta in salted water until al dente, then drain and set it aside.
While the pasta cooks, I heat olive oil (or oil from the sun-dried tomatoes) in a skillet over medium heat. I sauté the chopped onion and garlic until fragrant.
I add the shrimp, season with salt and pepper, and cook until they’re pink and just cooked through—usually 2–3 minutes per side. Then I remove them from the pan and set them aside.
In the same skillet, I add the chopped sun-dried tomatoes and stir them for a minute before pouring in the heavy cream.
I bring the cream to a gentle simmer, then stir in the shredded mozzarella until it melts and the sauce becomes smooth and creamy.
I return the shrimp to the skillet along with the cooked pasta and toss everything together to coat evenly.
I finish with a sprinkle of Parmesan, red pepper flakes if I want some heat, and fresh herbs for color and flavor.

Servings and timing

This recipe makes about 4 servings. It takes around 30 minutes from start to finish, making it ideal for a weeknight dinner that feels a lot fancier than it is.

Variations

I swap shrimp for chicken or scallops if I don’t have seafood on hand.
For a lighter version, I use half-and-half instead of heavy cream.
I add spinach or arugula at the end for some greens.
I mix in mushrooms for an earthy twist.
Sometimes I use burrata instead of shredded mozzarella for extra creaminess.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. I avoid high heat to keep the mozzarella from getting stringy and the shrimp from becoming rubbery.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure they’re fully thawed and patted dry before cooking so they sear properly.

What kind of mozzarella works best?

I like using low-moisture shredded mozzarella for a smooth sauce, but fresh mozzarella can work too—it just melts differently and may be a bit stringier.

Do I need to soak the sun-dried tomatoes?

If they’re packed in oil, I use them straight from the jar. If they’re dry-packed, I soak them in warm water for about 10 minutes to soften them.

Can I make this dish ahead?

I don’t recommend making it too far in advance since shrimp can overcook when reheated. However, I sometimes prep the sauce and pasta ahead and add freshly cooked shrimp before serving.

What pasta shapes work best?

I love using long noodles like fettuccine or linguine, but short pastas like penne or rigatoni hold the sauce well too.

Conclusion

Creamy Mozzarella Shrimp Pasta with Sun-Dried Tomatoes is the kind of dish that feels indulgent, comforting, and completely satisfying. With juicy shrimp, a velvety cheese sauce, and bold flavor from the tomatoes, it’s an easy dinner that delivers big on taste. Whether I’m cooking for guests or just treating myself, this pasta always hits the spot.