Monday, December 8, 2014

creamy shrimp and mushroom pasta... 25 minutes

the goods:

2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined (tails removed)
3 garlic cloves, minced
dried basil
crushed red pepper flakes
8 ounces mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup mozzarella cheese, shredded
8 ounces fettuccine pasta

In a large pot of boiling salted water, cook pasta according to package instructions.
Heat a large skillet over medium-high heat. Add olive oil and immediately add shrimp and garlic. Cook for about 1 minute until pink on one side, the flip and sprinkle with basil, paprika, and salt as desired. Cook for another 1-2 minutes until shrimp is opaque throughout. Remove shrimp from skillet. Return skillet to heat and add mushrooms. Cook over high for about 2 minutes, stirring occasionally until mushrooms become soft and release juices. Season with salt. Add shrimp back to skillet along with 1 cup half and half and all of the cheeses. Bring to a boil, then reduce to a simmer and cook, stirring constantly until cheese melts. Cover with a lid and remove from heat.
Drain pasta and immediately add to skillet. Toss with cream sauce and mushrooms and shrimp until combined. Add a pinch of red pepper flakes and season with salt and pepper as desired.

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