Cook the fettuccine pasta according to the package instructions until al dente. If using, reserve ½ cup of the pasta water. Drain and set aside.
Prepare the Shrimp:
In a large skillet, heat the olive oil over medium heat.
Add the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Sauté the Garlic and Mushrooms:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced mushrooms and cook until they are tender, about 5-7 minutes.
Make the Sauce:
Add the half and half to the skillet, stirring to combine. 🥛
Add the dried basil, paprika, salt, and red pepper flakes. Stir well.
Gradually add the Parmesan and Mozzarella cheeses, stirring until the cheeses are melted and the sauce is creamy.
Combine Everything:
Add the cooked pasta and shrimp back into the skillet.
Toss to coat the pasta and shrimp with the sauce. If the sauce is too thick, you can add some of the reserved pasta water to reach the desired consistency. 💧
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