INGREDIENTS :
2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, de~veined
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
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.