My mother took one bite and came running over to me wanting the recipe

This mozzarella shrimp penne pasta features a creamy sun-dried tomato basil sauce that's bound to become a weeknight favorite. Inspired by my love for Italian flavors and a need for quick, satisfying dinners after a long day at the office, this dish strikes the perfect balance between gourmet and accessible. The mozzarella brings a comforting gooeyness, while shrimp adds a touch of sophistication.

This dish pairs beautifully with a simple side salad of arugula and cherry tomatoes drizzled with a light lemon vinaigrette. A slice of garlic bread on the side will help you scoop up every bit of that delicious sauce. For a weeknight indulgence, a glass of chilled white wine like a Sauvignon Blanc will elevate the meal without much effort.

Servings: 4

8 oz penne pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tbsp fresh basil, chopped
Salt and pepper to taste

Cook penne pasta according to package directions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add shrimp and cook until they turn pink, about 2-3 minutes per side. Remove shrimp from skillet and set aside.

In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant.

Slowly pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.

Reduce heat to low and stir in the Parmesan cheese until the sauce is smooth and thickened.

Add the cooked pasta to the skillet and toss to coat with the sauce.

Stir in shredded mozzarella cheese and fresh basil until the mozzarella is melted and everything is well combined.

Add the cooked shrimp back into the skillet and gently toss to combine. Season with salt and pepper to taste.

Serve immediately and enjoy!

For a vegetarian version, you can replace the shrimp with sautéed mushrooms or roasted vegetables like bell peppers and zucchini. If you're looking to add a bit of spice, a pinch of red pepper flakes can give the cream sauce a nice kick. This dish is also versatile enough to work with different types of pasta – try it with fettuccine or rigatoni for a change of pace.