Mushroom and Shrimp Fettuccine in a Creamy Sauce

Heat olive oil in a large pan over medium heat. Add shrimp and garlic, cooking until the shrimp turns pink, around 3-4 minutes. Sprinkle salt, basil, and paprika on top, then stir for another minute, leaving the shrimp slightly underdone to finish in the sauce.

Remove the shrimp and garlic from the pan. In the same pan, cook mushrooms with a pinch of salt, stirring until juicy, about 5 minutes. Return shrimp to the pan and add half-and-half, mozzarella, and Parmesan cheese. Bring the mixture to a boil, then reduce the heat and simmer, stirring constantly, until the cheese melts, about 5-8 minutes. Cover and remove from heat.

In a large pot, bring salted water to a boil. Cook fettuccine until al dente, around 8 minutes. If the sauce thickens too much, add a little pasta water. Drain and rinse the pasta under cold water, then add it to the creamy shrimp sauce.