Creamy Shrimp Pasta with Mushrooms

Ingredients

  • 2 tablespoons olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 cloves garlic, finely chopped
  • 1 pinch salt to taste
  • 1 pinch dried basil, or to taste
  • 1 pinch paprika, or to taste
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup half-and-half
  • ¾ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ (16 ounce) package dry fettuccine pasta
  • 1 pinch red pepper flakes, or to taste
  • Directions

  • Step 1

    Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.

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  • Step 2

    Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.

  • Step 3

    Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

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