Creamy Cheese Shrimp and Mushroom Pasta
Ingredients:
5 garlic cloves, minced
1 pound cooked shrimp, peeled
1/2 pound mushrooms
1 tablespoon olive oil
1 tablespoon butter
8 ounces of spaghetti
1 cup water pasta was cooked in
1 chicken bouillon cube
1 cup heavy cream
1 and 1/2 cups of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
parsley , chives or green onions, finely chopped
Procedure:
Cook minced garlic,shrimp and mushrooms in olive oil and butter for about 2 minutes on medium heat, occasionally stirring, without burning. Remove the shrimp from the pan. Cook pasta in a separate pan. Before draining, reserve 1 cup of the pasta water. Dissolve 1 cube of chicken broth bouillon in 1 cup of hot pasta water. Add pasta water (with the dissolved chicken broth bouillon cube in it), heavy cream, and cooked spaghetti to the skillet where you cooked shrimp. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two. Stir in half amount of shrimp. To serve, top each serving with the remaining half amount of shrimp and top with chives green onions, or parsley.
