Ingredients
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1 lb. Shrimp peeled and deveined
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8 oz. Penne pasta
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3 tsp. Minced garlic
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2 Tbsp. Oil Removed from the sun-dried tomatoes jar
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¼ tsp. Salt
For the sauce:
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1 C. Shredded mozzarella cheese
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4 oz. Sun-dried tomatoes chopped and without the oil
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¼ tsp. Red pepper flakes
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4 tsp. Minced garlic
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1 C. Half and Half
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1 Tbsp. Dried basil
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⅛ tsp. Paprika
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½ C. Water reserved from cooking the pasta
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¼ tsp. Salt
Instructions
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Cook the pasta until done to your liking, drain and reserve ½ cup of the cooking liquid.
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In a deep-sided large skillet, place the oil from the sun-dried tomatoes.
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Add the garlic to the skillet and saute for 30 seconds.
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Place the shrimp into the skillet along with ¼ tsp salt and saute until the shrimp are cooked through. Remove and set aside.
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Lower the heat in the skillet to medium, and add the sun-dried tomatoes and garlic. Saute for a minute or so.
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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.
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Mix in the shrimp and pasta until well combined.
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Garnish with red pepper flakes before serving.
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Enjoy!