Recipe Details
Ingredients
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2tablespoonsolive oil
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1pounduncooked medium shrimp, peeled and deveined
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3clovesgarlic, finely chopped
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1pinchsalt to taste
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1pinchdried basil, or to taste
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1pinchpaprika, or to taste
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1(8 ounce) packagesliced fresh mushrooms
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1cuphalf-and-half
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¾cupshredded mozzarella cheese
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½cupgrated Parmesan cheese
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½(16 ounce) packagedry fettuccine pasta
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1pinchred pepper flakes, or to taste
Cooking Directions
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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.
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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.
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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 Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories544 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 10g |
49% |
Cholesterol 217mg |
72% |
Sodium 552mg |
24% |
Total Carbohydrate 48g |
17% |
Dietary Fiber 3g |
10% |
Total Sugars 3g |
|
Protein 39g |
|
Vitamin C 5mg |
24% |
Calcium 399mg |
31% |
Iron 5mg |
28% |
Potassium 584mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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