Creamy Shrimp Pasta and Mushrooms
Serves 4
Ingredients
- 8 oz linguine pasta
- 1/2 cup pasta water
- 1 Tbsp olive oil
- 1 lb shrimp
- 3 cloves garlic, minced
- 1/4 tsp dried basil
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 8 oz mushrooms, thinly sliced
- 1 cup half and half
- 2 oz fresh block parmesan cheese, grated
- 1/2 cup mozzarella
Instructions
- Cook pasta according to package directions, reserving at least 1/2 cup pasta water
- Heat a large skillet until hot – add olive oil and immediately add garlic and shrimp.
- Cook on one side for about 1 minute until pink (medium high heat)
- Flip t.he shrimp to the other side. Sprinkle the top of the cooked shrimp with bqsil, paprika, crusted red pepper flakes and salt. Cook another 1-2 minutes, stirring occasionally, until shrimp is pink on both sides.
- Remove the shrimp from the skillet. If it is a bit under cooked, it's fine, it will continue to cook in the sauce.
- To the same skillet, add sliced mushrooms. Add a bit more oil if necessary.
- Cook on medium high for about 2 minutes, occasionally stirring until mushrooms before soft and release juices. Sprinkle with a small about of salt midway through
- To the skillet with the mushrooms, add cooked shrimp. Immediately add half and half. Bring to a boil.
- Add half the cheeses. Bring to a basil and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts
- Gradually start adding remaining cheese while stirring. Do not add all of remaining cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese.
- Remove from heat. Taste and adjust seasonings.
- Add cooked nd drained pasta from step 1 to the skillet with the shrimp and mushroom and cream sauce. Heat through on medium heat. Stir well
- If the sauce is too thick, you can add the reserved pasta water a bit at a time until you reach the desired consistency
- Season with more salt and add more crushed red pepper flakes and basil, if desired.