Creamy Mozzarella Shrimp Pasta (Silky Garlic Butter Sauce)

Creamy Mozzarella Shrimp Pasta is a fast, restaurant-style comfort dinner built on three fundamentals: properly seared shrimp, emulsified cream sauce, and melted mozzarella for stretch and body. The result is a glossy coating sauce — not watery, not clumpy — that clings to every strand of pasta.

This version avoids the common problems of rubbery shrimp and broken cheese sauce by controlling heat and moisture at each stage.

You’ll get exact timing, pan technique, and sauce stabilization tips so it turns out smooth every time.

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Why This Recipe Works

Technique	Purpose
Quick shrimp sear	Prevents toughness
Deglazing	Captures flavor from pan
Cream reduction	Thickens naturally
Low-heat cheese melt	Prevents curdling

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Ingredients (Serves 3–4)

Pasta & Shrimp

• 300 g (10 oz) pasta (fettuccine or penne)
• 350 g (12 oz) large shrimp, peeled & deveined
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 tbsp olive oil
• 1 tbsp butter

Cream Sauce

• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp chili flakes (optional)
• Salt & pepper to taste

Finish

• 1 cup spinach (optional)
• 1 tbsp lemon juice
• Fresh parsley

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Step 1 — Cook Pasta

Boil in salted water until al dente.
Reserve ½ cup pasta water before draining.

Starchy water helps emulsify the sauce later.

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Step 2 — Sear the Shrimp

Pat shrimp dry (critical).

Season with salt, pepper, paprika.

Heat oil + butter in skillet (medium-high).
Cook shrimp 45–60 seconds per side.

Remove immediately when pink.
They will finish cooking in sauce later.

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Step 3 — Build Flavor Base

Lower heat to medium.

Add butter and sauté garlic 30 seconds until fragrant.

Pour in chicken broth and scrape pan (deglaze).
Simmer 1 minute.

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Step 4 — Create the Cream Sauce

Add heavy cream and Italian seasoning.
Simmer gently 3–4 minutes until slightly thickened.

Do not boil — boiling separates dairy.

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Step 5 — Melt the Cheese Properly

Reduce heat to low.

Add:

• Parmesan (first)
• Mozzarella (second, gradually)

Stir constantly.

If thick → add splash pasta water
If thin → simmer 1 minute

Goal: smooth, glossy sauce.

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Step 6 — Combine Everything

Add pasta and shrimp back to pan.
Toss gently 1–2 minutes.

Add spinach and lemon juice last.

The sauce should coat pasta, not pool at bottom.

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Texture Control Guide

Issue	Cause	Fix
Stringy cheese clumps	Heat too high	Lower heat before adding
Watery sauce	Not reduced	Simmer longer
Greasy surface	Cheese added too fast	Add gradually
Tough shrimp	Overcooked	Sear briefly only

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Best Pasta Types

Pasta	Result
Fettuccine	Creamiest coating
Penne	Holds sauce inside
Linguine	Light elegant texture

Avoid thin spaghetti — sauce slides off.

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Flavor Variations

Tomato Cream Version

Add ½ cup crushed tomatoes after garlic.

Cajun Style

Season shrimp with Cajun spice and add bell peppers.

Garlic Lover

Double garlic + add roasted garlic paste.

Light Version

Use half-and-half instead of heavy cream (simmer longer).

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Make-Ahead & Storage

Storage	Time
Fridge	3 days
Freezer	Not recommended

Reheating

Add splash milk and warm gently.
High heat breaks sauce.

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Approximate Nutrition (Per Serving)

• Calories: ~540
• Protein: 34g
• Carbs: 48g
• Fat: 24g

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FAQ

Can I use pre-cooked shrimp?

Yes — add at the very end just to warm.

Why did my cheese separate?

Heat too high during melting stage.

Can I substitute milk?

Possible but sauce will be thinner.

What mozzarella is best?

Low-moisture shredded melts smoothly.

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Final Notes

The key to perfect Creamy Mozzarella Shrimp Pasta is temperature control:

High heat for shrimp — low heat for cheese

Follow that rule and you’ll consistently get a smooth, velvety pasta that tastes like a restaurant dish but cooks in about 30 minutes.

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