Another pinner said: "Ok, this is SOO good! I used Swiss like the recipe called for (not pepper jack) and I added 1 T. Dijon mustard to the soup and milk mixture. Seasoned the chicken well before the cheese and voila! I will totally be making this again. The kids scarfed it up!"
Creamy shrimp and mushroom pasta 2 tablespoons olive oil 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined 3 garlic cloves dried basil crushed red pepper flakes paprika 8 oz mushrooms, thinly sliced 1 cup half and half 1/2 cup Parmesan cheese, shredded 3/4 cup Mozzarella cheese, shredded cooked pasta water 8 oz fettuccine pasta