Bring a large pot of salted water to a boil and cook the penne according to the package directions. Reserve ⅓ cup of the pasta water, then drain.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add half of the minced garlic and the shrimp, spreading them out so they aren't crowded (crowded shrimp steam instead of searing). Season with a pinch of salt and cook for about 1 minute, until pink or golden on the bottom.

Flip the shrimp and cook for another 30 seconds to 1 minute, until pink on all sides. Don't overcook them. Transfer the shrimp to a plate, leaving the oil in the skillet.

Add the sun-dried tomatoes and the remaining garlic to the skillet and cook for 1 minute over medium heat, stirring.

Pour in the half and half and bring it to a boil, then add the shredded mozzarella, stir, and immediately reduce the heat to a low simmer. Cook, stirring often, until the cheese has melted into a creamy sauce. If it's too thick, add a splash of half and half or the reserved pasta water.

Stir in the oregano, paprika, red pepper flakes, salt, and black pepper. Add the salt gradually, tasting as you go.

Over medium heat, add the cooked pasta and the shrimp to the sauce and mix until well combined. Taste and adjust the salt, loosen with a little more pasta water if needed, and let everything simmer on low for a few minutes before serving.