Shrimp and Mushroom Pasta
Cook Time
30
mins
Calories
512
Serving Size
6
Carbs
33.6
Fat
14.5
Protein
44.9
Photo by:
Recipe-of-Today
description
such and amazing dish
ingredients
- 2 tablespoons olive oil
- 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
- 3 garlic cloves
- dried basil
- crushed red pepper flakes
- paprika
- 8 oz mushrooms, thinly sliced
- 1 cup half and half
- 1/2 cup Parmesan cheese, shredded
- 3/4 cup Mozzarella cheese, shredded
- cooked pasta water
- 8 oz fettuccine pasta (any pasta works)
directions
- Heat a large skillet until hot - add 2 tablespoons 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, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little under~cooked - 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 1 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.
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