Ingredients

• ½ , 8 ounce
• 3 tablespoons olive oil
• 0.25 cups chopped onion
• 1 large clove garlic , minced
• 0.33 cups sliced fresh mushrooms
• 0.25 cups chopped red bell pepper
• 1 pound uncooked medium shrimp , peeled and deveined
• 1 splash white wine , Optional
• 1 pinch dried oregano , Optional
• 0.5 cups heavy cream , or to taste
• 3 tablespoons butter
• 1 tablespoon all-purpose flour , Optional
• 1 pinch salt and ground black pepper , or to taste
• 1 tablespoon freshly grated Parmesan cheese , Optional
• 1 tablespoon chopped fresh basil , Optional

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until mushrooms lightly browned and bell pepper softened, 3 to 5 minutes. Add shrimp, white wine, and oregano; cook until shrimp begin to turn pink, 3 to 5 minutes.
3. 3 Stir in cream and butter; simmer, stirring constantly, for 8 minutes. Add cooked spaghetti; stir to combine. Turn off heat. If sauce is too thin, thicken with flour. Season with salt and black pepper; sprinkle with Parmesan cheese and basil.

Nutrition per serving