Oh, you guys. I have to tell you about this Mozzarella Shrimp Pasta. Seriously, it’s one of those dishes that just makes your soul happy. I remember the first time I made it, it was a chaotic Tuesday evening, the kind where everyone’s tired and asking “what’s for dinner?” a million times. I threw this together in less than 30 minutes, and the smell that filled the kitchen… it was heavenly. My son, who can be the pickiest eater on planet Earth, took one bite and his eyes went wide. He actually said, “Mom, this is the best pasta EVER!” and that, my friends, is high praise. It’s so rich and comforting, a little bit like a hug in a bowl, but it doesn’t weigh you down like some heavier cream sauces can. If you’re looking for a weeknight lifesaver that tastes like a gourmet meal, this Mozzarella Shrimp Pasta is it. It’s become a staple at our table, and I just know you’re going to fall in love with it too.
What is Mozzarella Shrimp Pasta?
So, what exactly is this magical Mozzarella Shrimp Pasta? Think of it as your favorite comforting pasta dish leveled up. It’s not just a plain marinara or a simple Garlic Butter; we’re talking about a luscious, creamy sauce that’s infused with the subtle, wonderful meltiness of mozzarella cheese. The shrimp are tender and plump, perfectly cooked to soak up all that incredible flavor. It’s essentially a celebration of simple, delicious ingredients coming together to create something truly spectacular. It’s familiar enough to feel cozy, but with that delightful cheesy twist that makes it feel special and exciting. It’s the kind of meal that makes you pause and savor each bite, wondering how something so relatively simple can be so utterly delicious. It’s Italian comfort food with a dreamy, cheesy soul.
Why you’ll love this recipe?
There are so many reasons why this Mozzarella Shrimp Pasta has earned a permanent spot in my recipe rotation, and I’m bursting to share them with you. First and foremost, the flavor is just out of this world. You get the bright, zesty notes from garlic and a hint of lemon, balanced beautifully by the creamy, mild mozzarella. The shrimp add a lovely seafood sweetness that pairs perfectly with the rich sauce. It’s a symphony of tastes that just works. And the texture? Oh my goodness, the texture. It’s velvety smooth, with perfectly cooked pasta and tender shrimp. What I absolutely adore is how incredibly simple it is to make. Even on the busiest weeknights, I can have this on the table in under 30 minutes, which is a total game-changer for me. It feels fancy, but it’s truly weeknight-friendly. Plus, it’s surprisingly budget-friendly. Shrimp aren’t always the cheapest protein, but a little goes a long way here, and the other ingredients are pantry staples. You can absolutely dress this up or down – serve it with a simple side salad and crusty bread for a casual dinner, or make it a bit more elegant with some steamed asparagus for a special occasion. It’s the kind of dish that always impresses without demanding hours in the kitchen. It’s the perfect happy medium for deliciousness and ease.
How do I make Mozzarella Shrimp Pasta?
Quick Overview
This Mozzarella Shrimp Pasta comes together in a flash, making it perfect for those busy weeknights or when you’re craving something truly special with minimal fuss. The magic happens by creating a quick, creamy sauce right in the same pan you cook your shrimp, infusing every element with flavor. We’ll sauté garlic and shrimp, then melt in mozzarella to create a dreamy, luscious sauce that coats your favorite pasta perfectly. It’s a straightforward process that yields incredibly satisfying results, proving that delicious, homemade meals don’t need to be complicated. You’ll have a restaurant-quality dish on your table in less time than it takes to order takeout!
Ingredients
For the Main Dish:
1 pound linguine or your favorite pasta shape (I find linguine or fettuccine holds the sauce beautifully)
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined (fresh or frozen and thawed)
4 cloves garlic, minced (don’t be shy with the garlic!)
1/2 teaspoon red pepper flakes (optional, but it adds a lovely little kick)
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc – it really adds depth, but you can substitute with chicken or vegetable broth if you prefer)
1 1/2 cups heavy cream (this is where the magic happens, but I’ll share a lighter option in the tips!)
1 cup shredded mozzarella cheese (use good quality for the best melt)
1/4 cup grated Parmesan cheese (adds that extra salty, nutty goodness)
Juice of 1/2 lemon (a little zest is nice too!)
Salt and freshly ground Black Pepper to taste
Fresh parsley, chopped, for garnish (optional, but it adds a pop of color and freshness)
Step-by-Step Instructions
Step 1: Cook Your Pasta
Get a large pot of salted water boiling for your pasta. Cook the linguine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water – this is gold for achieving the perfect sauce consistency! Drain the pasta and set aside.
Step 2: Sauté the Aromatics and Shrimp
While your pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season them with a little salt and pepper. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Don’t overcook them! Remove the shrimp from the skillet and set them aside on a plate. They’ll finish cooking in the sauce.
Step 3: Build the Sauce Base
Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
Step 4: Create the Creamy Mozzarella Sauce
Pour in the heavy cream. Bring it to a gentle simmer and let it cook for about 3-5 minutes, stirring occasionally, until it begins to thicken slightly. This is where the magic happens! Stir in the shredded mozzarella cheese and grated Parmesan cheese. Keep stirring until the cheeses are completely melted and the sauce is smooth and creamy. Season with salt and pepper to your liking.
Step 5: Combine Everything
Add the cooked pasta and the sautéed shrimp back into the skillet with the sauce. Toss everything together gently until the pasta and shrimp are well coated in the creamy mozzarella sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Stir in the lemon juice for brightness. Taste and adjust seasoning if needed.
Step 6: Serve Hot!
Divide the Mozzarella Shrimp Pasta among serving bowls. Garnish with fresh chopped parsley, if desired. Serve immediately and watch everyone dive in!
Ingredients
For the Main Dish:
1 pound linguine or your favorite pasta shape (I find linguine or fettuccine holds the sauce beautifully)
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined (fresh or frozen and thawed)
4 cloves garlic, minced (don’t be shy with the garlic!)
1/2 teaspoon red pepper flakes (optional, but it adds a lovely little kick)
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc – it really adds depth, but you can substitute with chicken or vegetable broth if you prefer)
1 1/2 cups heavy cream (this is where the magic happens, but I’ll share a lighter option in the tips!)
1 cup shredded mozzarella cheese (use good quality for the best melt)
1/4 cup grated Parmesan cheese (adds that extra salty, nutty goodness)
Juice of 1/2 lemon (a little zest is nice too!)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional, but it adds a pop of color and freshness)
Step-by-Step Instructions
Step 1: Cook Your Pasta
Get a large pot of salted water boiling for your pasta. Cook the linguine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water – this is gold for achieving the perfect sauce consistency! Drain the pasta and set aside.
Step 2: Sauté the Aromatics and Shrimp
While your pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season them with a little salt and pepper. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Don’t overcook them! Remove the shrimp from the skillet and set them aside on a plate. They’ll finish cooking in the sauce.
Step 3: Build the Sauce Base
Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
Step 4: Create the Creamy Mozzarella Sauce
Pour in the heavy cream. Bring it to a gentle simmer and let it cook for about 3-5 minutes, stirring occasionally, until it begins to thicken slightly. This is where the magic happens! Stir in the shredded mozzarella cheese and grated Parmesan cheese. Keep stirring until the cheeses are completely melted and the sauce is smooth and creamy. Season with salt and pepper to your liking.
Step 5: Combine Everything
Add the cooked pasta and the sautéed shrimp back into the skillet with the sauce. Toss everything together gently until the pasta and shrimp are well coated in the creamy mozzarella sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Stir in the lemon juice for brightness. Taste and adjust seasoning if needed.
Step 6: Serve Hot!
Divide the Mozzarella Shrimp Pasta among serving bowls. Garnish with fresh chopped parsley, if desired. Serve immediately and watch everyone dive in!
What to Serve It With
This Mozzarella Shrimp Pasta is pretty much a complete meal on its own, but it also plays wonderfully with a few select companions. For a simple, satisfying breakfast (yes, I’ve had leftovers for breakfast and it’s amazing!), a crisp, light salad with a tangy vinaigrette is perfect. It cuts through the richness beautifully. If you’re aiming for brunch vibes, think elegant. A simple Caprese salad with fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze makes a stunning pairing. For beverages, a chilled glass of the same white wine you used in the sauce or a crisp Prosecco would be divine. If you’re looking for something to serve as a side dish when you have company, some crusty GARLIC BREAD is an absolute must. It’s perfect for soaking up every last bit of that glorious sauce. My kids also love it with some steamed broccoli on the side – they get their veggies, and I get happy eaters. Honestly, as long as you have something to either balance the richness or mop up the sauce, you’re golden.
Top Tips for Perfecting Your Mozzarella Shrimp Pasta
I’ve made this Mozzarella Shrimp Pasta more times than I can count, and over the years, I’ve picked up a few tricks that really make it sing. First, about the shrimp: don’t overcook them initially! They’ll finish cooking in the sauce, so just a quick sear is all they need. If you overcook them at the start, they’ll end up tough and rubbery. And make sure they’re peeled and deveined; it makes eating so much more enjoyable. For the sauce, the quality of your mozzarella really matters. A good, full-fat, low-moisture mozzarella will melt beautifully without becoming greasy. If you find your sauce is a bit too thick or gloopy, that reserved pasta water is your best friend. It’s starchy and helps emulsify the sauce, making it perfectly creamy without needing more cream. I learned this trick after one too many times of the sauce being too thick! When it comes to the garlic, mince it finely. If you chop it too coarse, you’ll get big, overwhelming bites of raw garlic. And if you’re worried about burning it, you can always add it with the wine instead of sautéing it in the oil – it still infuses its flavor beautifully. As for ingredient swaps, if you’re not a fan of heavy cream, you can try using half-and-half, but the sauce won’t be quite as rich. I’ve also experimented with a swirl of mascarpone cheese at the end for extra creaminess, which is divine! And don’t skip the lemon juice; it’s crucial for brightening up the dish and cutting through the richness. A little lemon zest stirred in with the juice adds an extra layer of fragrance too. Trust me on this one – it makes all the difference!
Storing and Reheating Tips
This Mozzarella Shrimp Pasta is so delicious, it’s hard to imagine having leftovers, but if you do, it stores and reheats beautifully. For the best quality, store any leftovers in an airtight container in the refrigerator. It should keep well for up to 2-3 days. When you’re ready to reheat, I highly recommend doing it gently on the stovetop over low heat. Add a splash of milk or a little extra pasta water to loosen the sauce, as it can thicken quite a bit in the fridge. Stir constantly until it’s heated through. Microwaving is also an option, but be sure to stir it halfway through to ensure even heating and prevent the sauce from becoming oily or separating. If you’re adding fresh parsley for garnish, wait until after you’ve reheated it so it stays vibrant. I’ve tried freezing this dish, and while it’s still edible, the texture of the sauce can change a bit. If you plan to freeze it, I’d recommend storing the sauce and pasta separately if possible, or just be prepared for a slightly less creamy consistency upon thawing. Thaw overnight in the refrigerator and reheat as directed. For the glaze, if you’ve added it to individual servings, it’s best to store them as is. If you have a large batch of leftover sauce, store it separately and add it fresh when you reheat the pasta and shrimp.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most incredibly creamy, dreamy Mozzarella Shrimp Pasta. I really hope you give this one a try. It’s honestly one of my favorite comfort food dishes, perfect for making an ordinary weeknight feel a little bit special, or for impressing guests without breaking a sweat. The combination of tender shrimp, perfectly cooked pasta, and that luscious, cheesy sauce is just pure magic. If you love this recipe and are looking for more delicious pasta dishes with a creamy twist, you might also enjoy my Creamy Tuscan Chicken Pasta or my decadent Alfredo Bake. They have that same heartwarming, satisfying quality. I can’t wait to hear what you think of this Mozzarella Shrimp Pasta! Let me know in the comments below how yours turned out, and if you tried any fun variations. Happy cooking, and enjoy every cheesy, shrimp-filled bite!
Mozzarella Shrimp Pasta
Ingredients
Main Ingredients
- 0.5 pound Shrimp peeled and deveined
- 8 ounce Pasta such as linguine or fettuccine
- 2 tablespoon Olive Oil
- 4 clove Garlic minced
- 0.5 cup Heavy Cream
- 1 cup Shredded Mozzarella Cheese
- 0.25 cup Parmesan Cheese grated
- 0.5 teaspoon Red Pepper Flakes optional
- 0.25 cup Fresh Parsley chopped
- Salt to taste
- Black Pepper to taste
Instructions
Preparation Steps
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Pour heavy cream into the skillet and bring to a simmer. Stir in shredded mozzarella cheese, grated Parmesan cheese, and red pepper flakes (if using). Cook, stirring, until cheese is melted and sauce is smooth.
- Return the cooked shrimp to the skillet. Add the drained pasta and toss to combine. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Season with salt and black pepper to taste. Stir in chopped fresh parsley.
- Serve immediately.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
