Ingredients

• 2 tablespoons olive oil
• 1 pound uncooked medium shrimp , peeled and deveined
• 3 cloves garlic , finely chopped
• 1 pinch salt to taste
• 1 pinch dried basil , or to taste
• 1 pinch paprika , or to taste
• 1 , 8 ounce
• 1 cup half-and-half
• 0.75 cups shredded mozzarella cheese
• 0.5 cups grated Parmesan cheese
• ½ , 16 ounce
• 1 pinch red pepper flakes , or to taste

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
2. 2 Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

Nutrition per serving