CREAMY SHRIMP & MUSHROOM PASTA! is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely deliciouss
What You’ll Need :
Two tablespoons olive oil
One pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
Three garlic cloves
dried basil
crushed red pepper flakes
paprika
Eight oz mushrooms, thinly sliced
One cup half and half
One half cup Parmesan cheese, shredded
Three quarter cup Mozzarella cheese, shredded
cooked pasta water
Eight oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)
How to Make It :
Heat a large skillet until hot – add Two tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about One 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, occasionally stirring, until shrimp is pink on both sides.
Remove the shrimp from skillet. If shrimp is a little undercooked – it’s OK because you will continue cooking it in the sauce.
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.
To the skillet with mushrooms, add cooked shrimp.
Immediately add One cup half and half and all of the cheese – bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts.
Cover with lid and remove from heat.
Cook pasta according to package instructions.
Reserve some of pasta water.
Drain and rinse pasta with cold water.
Add pasta to the skillet with shrimp and mushrooms and cream sauce.
Stir well, season with more salt and add 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 desired consistency
