Creamy shrimp pasta in a delicious homemade sauce with mushrooms.
Ingredients
- olive oil: 2 Tbsp
- uncooked medium shrimp: 1 pound (peeled and deveined)
- garlic: 3 clove (chopped)
- pinch salt: 1 piece (to taste)
- pinch dried basil: 1 piece (to taste)
- pinch paprika: 1 piece (to taste)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- half-and-half: 1 cup
- mozzarella cheese: 0.75 cup (shredded)
- Parmesan cheese: 0.5 cup (grated)
- dry fettuccine pasta: 0.5 pack (16 ounce pack)
- pinch red pepper flakes: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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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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.
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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.
