Ingredients:
– 2 tablespoons olive oil
– 1 pound fresh shrimp (10 big shrimp or 20 small shrimp), without shells, de-veined
– 3 garlic cloves
– Dried basil
– Crushed red pepper flakes
– Paprika
– 8 oz mushrooms, thinly sliced
– 1 cup half and half
– 1/2 cup Parmesan cheese, shredded
– 3/4 cup Mozzarella cheese, shredded
– Cooked pasta water
– 8 oz fettuccine pasta
Directions:
1. **Sauté Shrimp:**
– Heat a large skillet until hot – add 2 tablespoons of olive oil and immediately add garlic and shrimp. Cook on one side for about 1 minute until pink on one side, on medium-high heat.
2. **Season Shrimp:**
– Flip the shrimp to the other side, sprinkle the top of the cooked side of shrimp with dry basil, paprika, and salt. Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet. If the shrimp is a little under-cooked, it’s okay because you will continue cooking it in the sauce.
3. **Sauté Mushrooms:**
– To the same skillet, add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
4. **Create Cream Sauce:**
– Add the cooked shrimp back to the skillet. Immediately add 1 cup half and half and all of the cheese – bring to a boil, then reduce to simmer, and cook, constantly stirring, until all the cheese melts. Cover with a lid and remove from heat.
5. **Cook Pasta:**
– Cook pasta according to package instructions. Reserve some of the pasta water. Drain and rinse pasta with cold water.
6. **Combine and Serve:**
– Add pasta to the skillet with shrimp, mushrooms, and cream sauce. Stir well, season with more salt, and add more crushed red pepper flakes and basil if desired.
7. **Enjoy:**
– Indulge in this creamy and flavorful Shrimp & Mushroom Pasta, a perfect blend of seafood, mushrooms, and creamy goodness!