Pasta cremosa con gambas

Ingredientes

• 12 ounces linguine pasta (dry weight)
• 1/2 cup reserved pasta water
• 2 tablespoons olive oil (divided)
• 4 cloves garlic (minced, divided)
• 1 yellow onion (chopped)
• 8 ounces brown mushrooms (sliced)
• 1 pound fresh shrimp (without shells, washed and deveined)
• 1/2 teaspoon crushed red pepper flakes (adjust to suit your tastes)
• 1 teaspoon mild paprika (or smokey)
• 1 pinch salt (to taste)
• 8 ounces cream cheese (at room temperature, low fat or fat free are fine to use)
• 2 cups milk
• 1/2 cup parmesan cheese (grated)
• 1/2 cup light mozzarella cheese (shredded)
• 1 pinch salt (if desired)
• 2 tablespoons fresh parsley (chopped to garnish)

Preparación

1. 1

   Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain the pasta, rinse briefly, and reserve ½ cup of pasta water for later. Set the pasta aside.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped onion and cook until softened, about 2 minutes. Add the mushrooms and fry until golden brown. Pour in 2 tablespoons of water to help release their flavor and create a light gravy. Transfer the mushrooms to a plate and set aside.

3. 3

   In the same skillet, heat the remaining tablespoon of oil. Add the rest of the garlic and sauté briefly. Add the shrimp and cook until they start to turn pink, about 1 to 2 minutes per side. Sprinkle in the red pepper flakes, paprika, and a pinch of salt. Stir well to coat the shrimp in the spices.

4. 4

   Return the sautéed mushrooms and onions to the skillet with the shrimp. Stir everything together for another minute to allow the flavors to come together. Transfer the entire mixture to a plate and set aside while you make the sauce.

5. 5

   In the same skillet, add the cream cheese and milk. Stir constantly over medium-low heat until the cream cheese melts and the mixture becomes smooth and creamy. Let it gently simmer for a few minutes to thicken slightly.

6. 6

   Add the grated Parmesan and shredded mozzarella into the cream sauce. Stir until both cheeses are melted and fully incorporated. Taste and adjust seasoning with a bit of salt if needed.

7. 7

   Return the shrimp and mushroom mixture to the pan along with the cooked pasta. Stir to coat everything in the sauce over low heat for about 2 minutes. Gradually pour in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Garnish with chopped parsley and serve immediately.