Creamy Shrimp Pasta with Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 dash or 0.4g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Paprika

  Spices

  ½ tsp or 1g

• Mushrooms

  Shiitake, raw

  16 mushroom or 304g

• Half and half cream

  Fluid

  1 cup or 242g

• Mozzarella cheese

  Whole milk

  ¾ cup, shredded or 84g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Heat olive oil in a large skillet over medium heat. Add shrimp and minced garlic; cook until the shrimp is pink, about 3 to 4 minutes. Season with salt, basil, and paprika, and cook for 1 more minute, leaving shrimp slightly undercooked.
2. Remove the shrimp mixture from the skillet. Add sliced mushrooms to the skillet and cook, seasoning with salt, until juicy, about 5 minutes. Return shrimp to the skillet, pour in half-and-half, mozzarella, and Parmesan cheese. Bring to a boil, reduce heat, and simmer while stirring until cheese melts, about 5 to 8 minutes. Cover and remove from heat.
3. Fill a large pot with lightly salted water and bring to a boil. Cook fettuccine until al dente, about 8 minutes. If the cream sauce is too thick, add small amounts of pasta water. Drain pasta and rinse with cold water, then add to the cream sauce.

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