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Creamy Mozzarella Shrimp Pasta

1 lb. Shrimp peeled and deveined
8 oz. Penne pasta
3 tsp. Minced garlic
2 Tbsp. Oil Removed from the sun-dried tomatoes jar
¼ tsp. Salt

For the sauce:
1 C. Shredded mozzarella cheese
4 oz. Sun-dried tomatoes chopped and without the oil
¼ tsp. Red pepper flakes
4 tsp. Minced garlic
1 C. Half and Half
1 Tbsp. Dried basil
⅛ tsp. Paprika
½ C. Water reserved from cooking the pasta
¼ tsp. Salt

Cook the pasta until done to your liking, drain and reserve ½ cup of the cooking liquid.
In a deep-sided large skillet, place the oil from the sun-dried tomatoes.
Add the garlic to the skillet and saute for 30 seconds.
Place the shrimp into the skillet along with ¼ tsp salt and saute until the shrimp are cooked through. Remove and set aside.
Lower the heat in the skillet to medium, and add the sun-dried tomatoes and garlic. Saute for a minute or so.
Whisk in the reserved cooking liquid, half and half, mozzarella cheese, salt, dried basil, and paprika. Stir until combined and until the sauce begins to thicken.
Mix in the shrimp and pasta until well combined.
Garnish with red pepper flakes before serving.