Linguine with Shrimp and Mushrooms in a Garlic Parmesan Cream Sauce

A creamy parmesan sauce, pasta, shrimp, and mushrooms. What more could you ask for?

Don't forget to reserve your cooking water! It's at the moment of its addition that the magic happens and helps the sauce stay nice and creamy.

Ingredients

• 12 ounces of linguine (dry weight)
• 1/2 cup of reserved pasta water
• 2 tablespoons of olive oil, divided
• 4 garlic cloves, minced, divided
• 1 onion, chopped
• 1 cup of mushrooms, sliced
• 1 pound (500 grams) of shrimp
• 1/2 teaspoon of red pepper flakes
• 1 teaspoon of paprika
• Seasoned salt
• 1 package of 8 ounces (250 g) of cream cheese at room temperature
• 2 cups of milk
• 1/2 cup of parmesan, grated
• 1/2 cup of light mozzarella, grated
• Salt and pepper
• 2 tablespoons of fresh chopped parsley, for garnish

Preparation

Cook the pasta according to the package instructions in a pot of boiling salted water; drain and rinse while reserving 1/2 cup of the cooking water.

In a skillet, heat 1 tablespoon of olive oil and sauté half of the garlic for about 30 seconds; add the onions and continue cooking until tender.

Add the mushrooms, once browned, add 1 to 2 tablespoons of water and cook them for an additional minute. Reserve while keeping the liquid in the pan.

In the same pan, add the remaining oil, sauté the remaining garlic until fragrant. Add the shrimp and cook until they start to change color. Add the pepper flakes, paprika, and salt. Cook for 2 minutes. Reserve with the mushrooms.

Add the cream cheese and milk to the skillet and let simmer while breaking up the cream cheese. Let simmer for about 5 minutes, then add the cheeses. Once the cheese has melted, adjust the seasoning.

Return the shrimp and mushroom mixture to the pan and add the pasta. Add the reserved cooking water, 1/4 cup at a time, only if necessary.

Garnish with parsley and serve

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