Ingredients: |
Ingredients: 2 Tbsp. - olive oil
1 lb. - fresh shrimp (10 big or 20 small; deveined and without shells or tails)
3 cloves - garlic
dried basil
crushed red pepper flakes
paprika
8 oz. - mushrooms; thinly sliced
1 c. - half & half or heavy cream
1/2 c. - Parmesan cheese, shredded
3/4 c. - Mozzarella cheese, shredded
cooked pasta water
8 oz. - fettuccine pasta
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Directions: |
Directions:Heat a large skillet until hot, add 2 Tbsp. 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. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika and salt, cook for another 1 - 2 minutes, stirring occasionally, until shrimp is pink on both sides.
Remove the shrimp from the skillet. If shrimp is a little undercooked ( shrimp will continue to cook in the sauce).
To the same skillet add sliced mushrooms. Add more olive oil, if necessary (to an outside edge away from food in skillet). Cook on high heat for about 2 minutes, occasionally stirring until mushrooms become soft and release juices. Salt midway through cooking.
To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup of half & half and all the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all the cheese melts. Cover with lid and remove from heat.
Cook pasta according to package instructions for al dente. Drain and rinse pasta (save about 1 cup of pasta water) with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more crushed red pepper flakes and basil, if desired.
-If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach the desired consistency. |
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