Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 8 oz fettuccine pasta

• 8 oz mushrooms, thinly sliced

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup half-and-half or 1 pint heavy cream

• ½ cup shredded Parmesan cheese

• ¾ cup shredded mozzarella cheese (optional)

• ½ tsp dried basil

• ½ tsp paprika

• ½ tsp crushed red pepper flakes (optional)

• Salt and pepper, to taste

• Optional: ¼ cup white wine

Instructions

1. Cook Pasta

   • Cook fettuccine according to package directions, then drain and set aside.

2. Cook Shrimp

   • Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add garlic and shrimp; cook 1-2 minutes per side until pink.

   • Sprinkle shrimp with basil, paprika, crushed red pepper, salt, and pepper. Remove shrimp from skillet.

3. Sauté Mushrooms

   • In the same skillet, add remaining olive oil and mushrooms. Cook 2-3 minutes until soft and juices are released.

4. Combine Shrimp & Mushrooms

   • Add shrimp back to the skillet with mushrooms. Pour in half-and-half (or heavy cream) and bring to a boil.

   • If using, add white wine before the cream; let simmer for 2 minutes.

5. Make Alfredo Sauce

   • Stir in Parmesan and mozzarella. Bring to a gentle boil, then lower heat and simmer, stirring often, until cheese melts and sauce is creamy. Adjust salt, pepper, and chili flakes to taste.

6. Finish & Serve

   • Toss cooked pasta with sauce, shrimp, and mushrooms. If the sauce is too thick, use a splash of pasta water to loosen.

   • Serve hot and garnish with extra cheese or fresh herbs if desired.