Creamy Mozzarella Shrimp Pasta

First, we need to boil some water, add salt and cook your pasta according to your package. drain the pasta and reserve ⅓ cup of pasta water
Then, in a large skillet, over medium-high heat 2 tablespoons of olive oil.
Add minced garlic and shrimp. The shrimp should be cooked for about a minute on one side, or until it turns pink or golden brown. Sprinkle enough salt over the shrimp to completely cover them while they are cooking.
Shrimp won't sear properly if they are packed too closely in the skillet because moisture will accumulate.
Flip the shrimp to the other side and cook for a further 30 seconds to 1 minute.
The shrimp should not be overdone and should be golden or pink on all sides.
Taking care to keep all of the oil in the skillet, transfer the shrimp to a platter.
add Sun-dried tomatoes to the skillet along with additional minced garlic
cook the Sun-dried tomatoes for 1 minute over medium heat while stirring. The skillet ought to be warm.
Bring half and half to a boil in a heated skillet with sun-dried tomatoes.
add 1 cup of Shredded mozzarella cheese to the skillet and stir until combined Reduce heat to simmer right away.
Cook the sauce on a low simmer while stirring frequently until all the cheese has melted and the creamy sauce has formed.
Add a small quantity of half-and-half or the pasta's residual cooking water if the sauce is too thick.
Add oregano, paprika, and red pepper flakes, salt, black pepper. Stir.
Salt is added gradually while stirring and tasting (you could need a little less than a ¼ teaspoon).
on medium heat, add cooked pasta to the sauce
then, add the shrimp. mix until well combined
taste, and add more salt if desired.
Add a small quantity of half-and-half or the pasta water if the sauce is too thick.
let everything simmer on low heat for a few minutes

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