1. If frozen shrimp is used, need to run under warm water to slightly defrost and be able to take of the shells If fresh just rinse under warm water. 2. If they are 30/40 count then I would suggest cut them in half for better cooking and presentation. 3. Fill a pasta pan with water 1/2 and once a rolling boil add a pinch of salt and the fusilli pasta after you have snapped it in half for better cooking. 4. Mince the garlic and add to frying pan that his med to high heat and lightly coated with olive oil. 5. Add the shrimp with the garlic. 6. Turn constantly to be sure all shrimp is cooked so no pink is left and immediately add 1/2 cup of the chicken broth. 7. Let simmer about 5 minutes. 8. Take about 5 oz of the sun dried tomato and add to the shrimp cooking in the pan. 9. Add more chicken broth if needed. 10. Once the pasta is al dente you can drain it and pour into the pan over the shrimp and sun dried tomato sauce. 11. Take the mozzarella cheese and cut into bite size cubes and add to pan and toss altogether. 12. Pour pasta mixture evenly into 4 serving bowls and ENJOY ! ---------------------------------------------------------------------------
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