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The one thing I keep stocked in my freezer at all times (aside from ice cream) is frozen shrimp. They're super quick to thaw, you can buy them already deveined with tails off, and they take just a few minutes to cook. I love having them on hand so that I can throw them in tacos, stir-fries, sandwiches, and, of course, pasta! (Luckily I can always turn to my coworkers for inspiration in the shrimp department.)
In my family, whenever we have shrimp for dinner, there's always that one person who is super sneaky and buries way more than his or her allotted serving of shrimp under a heap of pasta and hopes no one notices. (That person is me.) Of course, I usually get called out and have to return a shrimp or two.
But that doesn't mean I've learned my lesson because I'm definitely pulling my go-to trick with this shrimp pasta recipe from Julia's Album. Just watch me!
While you cook a box of pasta (penne is recommended), cook shrimp in a large skillet in olive oil and garlic until pink on both sides. Remove the shrimp from the pan and sear more garlic in the same pan, adding in drained sun-dried tomatoes, half-and-half, and shredded cheese. A creamy sauce will start to form, which means it's time to add the seasonings (basil, red pepper flakes, and paprika).
Once this thickens, add the cooked pasta to the sauce and let the ingredients meld. Then grab a plate and sneak as many shrimp onto your plate as you can get away with!
→ Get the Recipe: Shrimp Pasta with Creamy Mozzarella Sauce from Julia's Album