Creamy Shrimp Pasta With Sun-Dried Tomatoes

Ingredients

1 pound peeled, deveined shrimp (medium size is best)

3 minced garlic cloves

8 ounces uncooked penne or your favorite pasta shapes

2 tablespoons oil (from the jar of sun-dried tomatoes)

¼ teaspoon salt

For the Sauce:

1 cup cooking cream or Half & Half

4 ounces drained, chopped sun-dried tomatoes

½ cup water (from the pasta cooking water)

1 cup shredded mozzarella or sharp cheddar cheese

2 minced garlic cloves, or more if liked

¼ teaspoon salt

1/8 teaspoon ground paprika

Small handful fresh basil leaves or 1 teaspoon dried basil

¼ teaspoon red pepper flakes (optional)

1. Cook the pasta in boiling water until tender.

2. Drain the pasta, keeping ½ of the water you cooked it in.

3. Meanwhile you can heat the oil (from the sun-dried tomatoes jar) in a large pan.

4. Add the garlic and cook for 30 seconds.

5. Add the shrimp and salt and sauté until the shrimp are cooked.

6. Remove the shrimp to a bowl.

7. Turn the heat down a bit.

8. Add the garlic and sun-dried tomatoes to make the sauce.

9. Cook for 2 minutes.

10. Mix in the reserved pasta cooking liquid, cheese, cream, paprika, and salt.

11. If you’re using dried basil add it now.

12. Keep cooking and stirring until it starts to thicken up.

13. Now stir the shrimp into the sauce and also the pasta.

14. If you’re using fresh basil add it now.

15. Grind some red pepper flakes on top before serving if liked.

SERVING SIZE: 1