Pasta with shrimp and mushrooms. Perfect to accompany with a white wine!! Yummy!!!

Pasta with Camaroes and mushrooms. Perfect to accompany with a white wine!! Yummy!!!
Ingredients:
2 tablespoons olive oil
1 pound fresh shrimp (10 large shrimp or 20 small shrimp) shelled, deveined
3 garlic cloves
dried basil
crushed red pepper flakes
paprika
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, grated
3/4 cup mozzarella cheese, grated
cooked pasta water
8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free rice pasta)
Instructions

Heat a large skillet until hot – add 2 tablespoons olive oil and immediately add garlic and shrimp, cook on one side for 1 minute until pink on one side, over medium-high heat. Turn the shrimp over to the other side, sprinkle the top of the cooked side of shrimp with dried basil, paprika and salt, cook for another 1-2 minutes, occasionally stirring, until the shrimp is pink. on both sides. Remove shrimp from pan. If the shrimp is a little undercooked – that’s okay, as it continues to cook in the sauce.
In the same pan add the sliced mushrooms. Add more olive oil if necessary. Cook over high heat for about 2 minutes, stirring occasionally, until the mushrooms soften and release juices. Halfway through cooking salt.
To the pan with mushrooms, add the cooked shrimp. Immediately add half a cup and a half and all the cheese – bring to a boil, then reduce heat to a simmer and cook, stirring constantly, until all the cheese is melted. Cover with a lid and remove from heat.
Cook pasta according to package directions. Reserve some of the pasta water. Drain and rinse pasta with cold water. Add pasta to skillet with shrimp and mushrooms and cream sauce. Stir well, season with salt and add more crushed red pepper and basil, if desired.
If the cream sauce is too thick and you want it creamier – add a little pasta water in small amounts until it reaches the desired consistency.