You’ll need:
1 bag frozen shrimp
1 bag noodles
1 cup chopped mushrooms
1/2 cup minced yellow onion
3 cloves minced garlic
5 tbsp butter
1/2cup flower
3 cups milk
1 tsp smoked paprika
1 tsp Cayenne pepper (or 3 good pinches)
Salt/pepper
1/2 cup mozzarella cheese
1 cup starchy water from noodles
Seasoning for shrimp:
1 tsp smoked paprika
1 tsp cayenne pepper
Sprinkle garlic salt
Pepper to taste
Squeeze with lemon juice
First make a Roux melt butter and add flour, slowly mix in milk until smooth. In a pan sauté garlic, onions and mushrooms in olive oil until tender. Add to milk roux and then add 3 pinch’s cayenne pepper, 1 tsp smoked paprika and salt/pepper to taste. I like mine spicy so I add a little more cayenne pepper. Once bubbling add mozzarella and remove from heat. In separate pan place shrimp and add smoked paprika, cayenne pepper, garlic salt and pepper. Cook until shrimp are cooked and remove from heat. Cook pasta as directed and when draining reserve 1 cup starchy water. Pour into sauce before serving and mix, then pour over noddles and mix well let sit a few minutes to thicken and coat noodles. To serve place pasta in bowl then place shrimp on top. Serve with fresh chopped parsley and Lemon wedge.