Shrimp Mushroom Fettuccini

• 8 ounces fettuccine pasta
• 3 tablespoons olive oil
• 1 lb fresh shrimp, raw and cleaned
• 3 teaspoons minced garlic
• 12 teaspoon dried basil
• 12 teaspoon crushed red pepper flakes
• 14 teaspoon paprika
• 8 ounces mushrooms, thinly sliced
• 1 12-2 cups half-and-half
• 12 cup grated parmesan cheese
• 34 cup shredded mozzarella cheese

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

pasta, olive oil, fresh shrimp, garlic, basil, red pepper, paprika, mushrooms, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/shrimp-mushroom-fettuccini-523680 (may not work)