Heavenly Shrimp and Mushroom Alfredo Pasta

Cook the fettuccine pasta according to package instructions. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and shrimp. Cook the shrimp for about 1 minute on one side, until pink. Flip the shrimp to the other side and sprinkle with dried basil, paprika, crushed red pepper flakes, and salt. Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet and set aside.

In the same skillet, add the sliced mushrooms and cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.

Add the cooked shrimp to the skillet with mushrooms. Add 1 cup half-and-half and bring to a boil.

Add 1/2 cup of shredded Parmesan cheese and 1/4 cup of shredded Mozzarella cheese to the skillet. Bring to a boil, then immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.

Gradually add the remaining 1/2 cup of shredded Mozzarella cheese, stirring until the sauce reaches a creamy consistency. You may not need to use all of the cheese. Remove the skillet from heat and taste, adding more salt if needed.

Add the cooked and drained fettuccine pasta to the skillet with shrimp, mushrooms, and cream sauce. Reheat on medium heat, stirring well. If the sauce is too thick, add small amounts of pasta water to the sauce (while it is simmering on low-medium heat) until the desired consistency is reached.

Season with more salt, crushed red pepper flakes, and dried basil, if desired. Serve immediately.