• 2 cups penne pasta, cooked al dente
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 2 teaspoons salt, divided
• 1 cup shredded mozzarella
• 1/2 cup sun-dried tomatoes
• 2 tablespoons chopped basil
• 1/2 teaspoon red pepper flakes
• 2 teaspoons lemon juice
• Chopped basil, to garnish