Ingredients
- 2 TB olive oil
- 1 lb fresh medium or large shrimp, peeled & deveined
- 3 garlic cloves
- Dried basil
- Crushed red pepper flakes
- Paprika
- Salt
- 8 oz mushrooms, sliced
- 1 cup half & half
- 1/2 cup shredded Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1 cup reserved pasta water
- Fettuccine pasta
Details
Servings 4
Adapted from juliasalbum.com
Preparation
Step 1
Cook pasta according to package directions. Reserve 1 cup of pasta water before draining. Heat olive oil a large pan over medium-high heat until hot. Add garlic & shrimp, cooking for a minute. Sprinkle with basil, red pepper flakes, paprika, & salt. Cook for another 1-2 minutes, stirring occasionally, until shrimp is pink on both sides. Remove the shrimp from skillet & set aside. Add sliced mushrooms to pan, adding more olive oil if necessary. Cook until soft. Salt midway through cooking. Add the cooked shrimp. Stir in half & half. Add cheeses. Bring to a boil, then reduce to simmer. Cook, stirring constantly, until all cheese melts. If the cream sauce is too thick & you want it creamier, add some pasta water 2 TB at a time until you reach desired consistency. Stir well & adjust seasonings, if needed. Serve over pasta.
You'll also love
- Strawberry Sheet Cake 4.4/5 (20 Votes)
- Zucchini Bread 4.5/5 (13 Votes)
- Swedish Meatball Pasta 4.5/5 (13 Votes)
- Seafood Paella 4.4/5 (13 Votes)
- Sweet Chili Shrimp Po' Boy 4.4/5 (14 Votes)
- Pasta with shrimp and asparagus 4.3/5 (18 Votes)
- Chicken Florentine - Low Carb 4.3/5 (21 Votes)
Review this recipe