Creamy Mushroom and Shrimp Pasta

Ingredients

• Pasta (8 ounces (spaghetti or fettuccine))
• Olive oil (2 tablespoons)
• Shrimp (1 pound, peeled and deveined)
• Mushrooms (8 ounces, sliced (button or cremini))
• Garlic (3 cloves, minced)
• Heavy cream (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and golden brown, about 5 minutes.
4. Pour in the heavy cream, bringing it to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Stir in the grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper to taste.
6. Add the cooked pasta and shrimp back into the skillet, tossing to coat them in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Cook for an additional 2-3 minutes over low heat, until everything is heated through.
8. Garnish with fresh chopped parsley before serving and additional Parmesan cheese, if desired.