Directions

1. Prepare all ingredients by washing, chopping, and setting everything aside.
2. Cook the pasta according to package directions. Reserve ¼ cup of the pasta water, then drain.
3. Heat olive oil in a large pan over medium heat. Add the diced onion and cook until translucent and lightly golden.
4. Add the mushrooms and butter and cook for 2–3 minutes.
5. Stir in the garlic and sun-dried tomatoes and cook until fragrant.
6. Add the salt, black pepper, Italian seasoning, and crushed red pepper flakes. Stir and toast the spices for a couple of minutes.
7. Pour in the heavy cream and reserved pasta water. Bring to a gentle simmer. Once bubbling, add freshly grated Parmesan and stir until the sauce thickens.
8. Add the shrimp and cook for 2–3 minutes, until just opaque.
9. Add the cooked pasta, turn off the heat, and stir to coat evenly with the sauce.
10. Finish with more Parmesan, cracked black pepper, and fresh parsley before serving. Enjoy!