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1
Cook fettuccini according to package instructions.
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2
Drain and rinse with cold water.
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3
Set aside.
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4
Heat 2 tablespoons of the olive oil in a large skillet over medium heat until hot.
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5
Add shrimp; cook on one side for 1-2 minutes until pink.
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6
Flip the shrimp to the other side; sprinkle the top of cooked side of shrimp with basil, pepper flakes and paprika.
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7
Add garlic and cook until shrimp is pink on both sides, about1-2 minutes.
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8
Remove the shrimp from skillet and sprinkle with remaining seasonings.
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9
Its ok if the shrimp is a little undercooked; it will finish cooking in the sauce.
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10
Add 1 Tblsp olive oil, red peppers, onions and the sliced mushrooms to the same skillet.
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11
Cook on medium-high heat for about 5 minutes, stirring as needed, until peppers, onions and mushrooms become soft.
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12
Add cooked shrimp, and immediately add 1 1/2 cup half and half and all of the cheese.
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13
Bring to a boil, stirring constantly; reduce to simmer and cook, stirring as needed, until all cheese melts.
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14
Add pasta to the skillet with shrimp and mushrooms and cream sauce; stir well.
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15
If needed, add the additional 1/2 cup of the milk as pasta heats.
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16
Serve and enjoy.
