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Cook the linguini according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook until they are golden brown and tender, about 5-7 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Reduce the heat to medium and pour in the heavy cream. Bring to a gentle simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.
Stir in the Parmesan cheese until melted and well combined.
Return the cooked shrimp to the skillet and add the chopped parsley and basil. Season with salt, pepper, and red pepper flakes (if using) to taste.
Add the cooked linguini to the skillet and toss to coat the pasta with the creamy sauce.
Serve immediately, garnishing with extra Parmesan cheese and fresh herbs if desired.
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. If you're a fan of spicy food, consider adding a chopped chili pepper or more red pepper flakes to the sauce. For a seafood twist, add some scallops or calamari along with the shrimp. If you're vegetarian, you can easily omit the shrimp and double up on the mushrooms, or add other vegetables like spinach or cherry tomatoes.
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