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Ingredients45 m servings 544 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Per Serving: 544 calories; 22.5 g fat; 47.9 g carbohydrates; 38.8 g protein; 217 mg cholesterol; 552 mg sodium. Full nutrition
ReviewsRead all reviews 4
A solid 5 for flavour but I thought that the cooking instructions were off. Start cooking the pasta before beginning the rest of the recipe. Because of the longer cooking time I used shrimp tha...