Name: Creamy Mozzarella Shrimp Pasta (Silky Garlic Butter Sauce)
Ingredients: 12 oz (340g) linguine or fettuccine; 1½ lbs (680g) large shrimp, peeled & deveined; Salt & black pepper to taste; 2 tbsp olive oil; 4 garlic cloves, minced; ½ tsp red pepper flakes (optional); 1 cup heavy cream or half-and-half; 1½ cups shredded low-moisture mozzarella cheese (not fresh mozzarella—use block-style for melting); Juice of ½ lemon; ¼ cup fresh basil, chopped; Optional: grated Parmesan, lemon zest

Ingredients

Scale

12 oz (340g) linguine or fettuccine
1½ lbs (680g) large shrimp, peeled & deveined
Salt & black pepper to taste
2 tbsp olive oil
4 garlic cloves, minced
½ tsp red pepper flakes (optional)
1 cup heavy cream or half-and-half
1½ cups shredded low-moisture mozzarella cheese (not fresh mozzarella—use block-style for melting)
Juice of ½ lemon
¼ cup fresh basil, chopped
Optional: grated Parmesan, lemon zest

Instructions

Cook pasta: Boil until al dente. Reserve ½ cup pasta water before draining.
Sear shrimp: Pat shrimp dry; season with salt and pepper. In a large skillet, heat olive oil over medium-high. Cook shrimp 1–2 min per side until pink and opaque. Remove and set aside.
Make sauce: In same skillet, add garlic and red pepper flakes; cook 30 sec until fragrant. Pour in heavy cream; simmer 2–3 min.
Melt cheese: Reduce heat to low. Gradually stir in mozzarella until smooth and creamy.
Combine: Add cooked pasta, shrimp, lemon juice, and basil. Toss to coat, adding reserved pasta water as needed to loosen.
Finish with extra basil, lemon zest, or Parmesan if desired.

💡 Pro Tips:
– Low-moisture mozzarella melts smoothly—fresh mozzarella will make the sauce watery.
– For extra depth, add 2 tbsp white wine with the cream.
– Stir in cherry tomatoes or spinach for added color and nutrition.

Prep Time & Nutrition (per serving, serves 4):