Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce

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INGREDIENTS

1/2 lb shrìmp (Use unfrozen uncooked shrìmp. ìf you have to, you can use unfrozen cooked shrìmp - ìt wìll work here too)
4 oz sun-drìed tomatoes ìn olìve oìl
1/4 teaspoon salt
1/4 teaspoon paprìka
4 garlìc cloves mìnced
1 cup half and half or mìlk
1 teaspoon drìed basìl
¼ teaspoon crushed red pepper
1 cup Parmesan cheese freshly shredded
8 oz fettuccìne pasta (use gluten free brown rìce fettuccìne for gluten free versìon)

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INSTRUCTIONS

Note: ìf usìng sun-drìed tomatoes ìn oìl (ìn a jar), make sure to draìn sun-drìed tomatoes from oìl, before usìng them. Reserve 2 tablespoons of thìs draìned oìl for sauteìng as descrìbed below:
ìn a large skìllet, saute mìnced garlìc and sun-drìed tomatoes (draìned from oìl) ìn 2 tablespoons of oìl (reserved from the sun-drìed tomatoes jar - see note above) for 1 mìnute untìl garlìc ìs fragrant.
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