Linguine with shrimp and mushrooms topped with a creamy garlic parmesan sauce

Do you want a delicious pasta dish for dinner tonight? We have found the perfect recipe for you. 

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

Don't forget to reserve your pasta water! It's when you add it that the magic happens and helps the sauce stay nice and creamy.

Ingredients

• 12 oz of linguine (dry weight)
• 1/2 cup of reserved pasta water
• 2 tablespoons of olive oil, divided
• 4 cloves of garlic, 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 oz (250 g) 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 instructions on the package, 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 the garlic for about 30 seconds; add the onions and continue cooking until they are tender. 

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

In the same pan, add the remaining oil, and 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. Set aside with the mushrooms.

Add the cream cheese and milk to the pan and simmer while breaking up the cream cheese. 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!