Cook the fettuccine pasta according to package instructions. Reserve ½ cup of pasta water if you desire a creamier sauce. Drain the pasta and set it aside.

Heat a large skillet over medium heat and add the olive oil. Once hot, add the shrimp and cook until they turn pink and opaque, which should take about 3-4 minutes. Remove the shrimp and set aside.

Sauté the minced garlic in the same skillet for 1 minute until fragrant. Then, add the thinly sliced mushrooms and cook until they soften, letting their natural juices release.

Combine the half and half, dried basil, paprika, salt, and red pepper flakes into the skillet. Stir everything together and bring the mixture to a gentle simmer for a couple of minutes.

Fold in the cooked fettuccine and shrimp, along with reserved pasta water if using. Mix everything well, allowing it to heat through and meld the flavors.

Melt in the Parmesan and Mozzarella cheeses, stirring until they create a creamy, dreamy sauce that clings to the pasta.