DIRECTIONS
Heat a large skillet on medium-high heat.
Add 2 TBSP. of olive oil and immediately add garlic and shrimp.
Cook shrimp on one side for about 1 minute until pink.
Flip the shrimp to the other side and sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt.
Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides.
Remove the shrimp from skillet.
To the same skillet, add sliced mushrooms, adding more olive oil if necessary.
Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices.
Salt midway through cooking.
To the skillet with mushrooms, add cooked shrimp.
Immediately add 1 cup of half and half and all of the cheese.
Bring to boil, then reduce to simmer, and cook, constantly stirring, until all of the cheese melts.
Cover with lid and remove from heat.
Cook pasta according to package instructions.
Reserve some of pasta water.
Drain and rinse pasta with cold water.
Add pasta to the skillet with shrimp and mushrooms and cream sauce.
Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
If the cream sauce is too thick , add some pasta water in small amounts until you reach desired consistency.