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

2. In the meantime, sprinkle shrimp with onion powder in a shallow plate and heat 2 tablespoons of the reserved 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 or golden brown 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. Add cooked pasta to the sauce, and reheat gently on medium heat. Stir in the cooked shrimp. If the sauce gets too thick, add a small amount of half-and-half or reserved cooked pasta water. 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 pasta immediately. Enjoy!