Ingredients:

  • 12 oz fettuccine or linguine pasta
  • 1 lb large shrimp, peeled and deveined (21/25 count)
  • 10 oz cremini mushrooms, sliced thick
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup dry white wine
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped
  • 1 cup reserved starchy pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the fettuccine until 1 minute before al dente. The noodles will finish cooking in the sauce. Reserve 1 cup of starchy pasta water before draining.
  2. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the 10 oz of sliced mushrooms in a single layer. Cook 5 minutes without stirring until deeply browned and fragrant. Move mushrooms to the edge of the pan.
  3. Push the vegetables to the edges and add the 1 lb of shrimp and 1 tsp smoked paprika. Cook 1-2 minutes per side until they just turn pink and opaque.
  4. Lower the heat to medium. Stir in the minced garlic and diced shallot. Sauté 1 minute until the shallots turn translucent and soft.
  5. Deglaze the pan with the 1/2 cup of dry white wine, scraping the bottom to release all the savory brown bits.
  6. Pour in 3/4 cup heavy cream and bring to a gentle bubble. Simmer 2 minutes until the sauce begins to thicken slightly.
  7. Stir in the 1/2 cup parmesan cheese and 1/2 cup of the reserved pasta water. Whisk until the cheese melts into a smooth, glossy coating.
  8. Add the cooked pasta and 1 tbsp fresh parsley to the skillet. Toss for 1-2 minutes, adding more pasta water if the sauce looks too thick, until the noodles are perfectly coated.