Cook pasta according to package.   Reserve some cooked pasta water, drain pasta, reserve for later.  Sprinkle shrimp with onion powder in a shallow plate and heat 2 tbsp of 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 with walt while cooking.  Remove to plate.  In the same skillet, add sun-dried tomatoes and minced garlic.  Saute 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 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.  Add dried basil, crushed red pepper flakes, paprika and stir well.  Adjust seasoning with salt and pepper.  Add cooked pasta to the sauce and reheat gently on medium heat.  Stir in the cooked shrimp.  If the sauce gets too thick add half and half or saved water.  Let everything simmer on low for a couple of minutes for flavors to combine.  Garnish with grated parmesan and serve immediately