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