1 pound (450g) shrimp, peeled and deveined
1 teaspoon onion powder
3 garlic cloves, minced
1/4 teaspoon salt and cracked black pepper
4 oz (120g) chopped sun-dried tomatoes, drained from oil – keep 2 tablespoons oil reserved
1 cup (240ml) half-and-half (or whipping cream)
1/2 cup (60ml) vegetable or chicken broth
1 cup shredded mozzarella (or parmesan)
1 tablespoon dried basil
1 teaspoon crushed fennel seeds, optional
1/4 teaspoon red chili pepper flakes
1/8 teaspoon paprika
1 tablespoon grated parmesan, for garnish


1. To make the creamy shrimp: Cook pasta according to package instructions. Reserve some cooked pasta water, drain the pasta, and reserve for later.

2. In the meantime, heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium heat. Add shrimp on one layer and cook on each side for about 1 minute each, until shrimp turns pink on both sides, season shrimp with salt while cooking. Remove the shrimp to a plate.

3. To the same skillet, add sun-dried tomatoes and minced garlic. Saute sun-dried tomatoes in oil remaining from shrimp on medium heat, stirring, for 1 minute until the garlic is fragrant. Add the broth and half and half to the skillet and bring to a simmer. Add shredded mozzarella and continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.

4. Add dried basil, crushed fennel seeds, crushed red pepper flakes, paprika and stir well. Adjust seasoning with salt and pepper.

5. Stir the cooked shrimp into the sauce. If the sauce gets too thick, add a small amount of half-and-half or broth. Let everything simmer on low for a couple of minutes for flavors to combine. Garnish with grated parmesan if you like, and serve the creamy garlic shrimp immediately over rice, pasta, bulgur, or cauliflower rice. Enjoy!