How to cook pasta
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
How to cook shrimp
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar – see note above, or use regular olive oil) in a large skillet on medium-high heat.
Add shrimp with minced garlic. Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single shrimp.
Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won’t sear right.
After 1 minute, Flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more.
The shrimp should be golden color or pink on both sides and not overcooked.
Remove the shrimp to a plate, being careful to leave all the oil in the skillet.
How to make creamy sauce
To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.
Add half and half to the hot skillet with sun-dried tomatoes and bring to boil.
Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.
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