Creamy Mozzarella Shrimp Pasta

• 2 tablespoons olive oil
• 1 pound shrimp (with shell removed and deveined)
• 3 cloves garlic (minced)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon paprika

Sauce

• 3 ounces sun-dried tomatoes (cut into 1 inch chunks)
• 4 cloves garlic (minced)
• 2 cups half and half
• ¾ cup mozzarella cheese (grated)
• ¾ cup Parmesan cheese (grated)
• ¾ cup chicken broth
• 1 teaspoon dried basil
• ¼ teaspoon red pepper flakes
• ⅛ teaspoon paprika
• ½ teaspoon black pepper

INSTRUCTIONS 

• In a large pot bring water to a boil and add 1 tsp off salt and 1 Tbsp olive oil. Cook Penne noodles to al dente according to directions listed on the package. Then drain and set aside.
• While pasta is cooking combine salt, black pepper, onion powder, and paprika in a small bowl and mix together. Then sprinkle envenly over both sides of shrimp.
• In a large skillet, over medium-high heat add 2 tablespoons of olive oil. Add in shrimp and cook for 1 minute on each side or until shrimp turns pink with a touch of golden brown. Do not overcook the shrimp. Then remove cooked shrimp and set aside.
• Lower heat to medium, add sun-dried tomatoes, and garlic. Saute for 1 minute.
• Add half and half to skillet and bring to a boil. Then add Parmesan cheese and mozzarella cheese, and stir until cheese has fully melted and been incorporated. Reduce heat to a simmer.
• Add chicken broth, dried basil, red pepper flakes, paprika, and black pepper. Mix well and simmer for 5-6 minutes or until sauce begins to thicken.
• Add cooked pasta to creamy alfredo sauce. Mix until pasta is completely coated. Then add shrimp in and gently mix until shrimp is coated in sauce.
• Serve while hot and garnish with fresh parsley and finely grated Parmesan cheese. Enjoy!