SHRIMP N’ MUSHROOM TETRAZZINI

8 ounces fettuccine pasta,  1/2 lb. raw, head and shell on shrimp1 T. garlic oil, 1 T. salted butter, 3 garlic cloves, thinly sliced, 1/4 tsp. dried basil, 1/4 tsp Cajun seasoning salt, 1/4 tsp. poultry seasoning, 1/4 tsp. black pepper, 1/4 tsp dried oregano, 1/4 tsp. dried thyme, 1/4 tsp. creamy horseradish, 10 ounces mushrooms, thinly sliced, 1 cup half n’ half.

Peel and devein the shrimp.  Cook the fettuccine according to the package directions. Add the shrimp heads and shells to the pasta water.  Drain the pasta, set aside reserve the pasta water.  Get out a skillet, add the oil and butter, once the butter melts add the shrimp.  Cook for about 1 minute or until the shrimp starts to curl.  Turn the shrimp over, add the garlic, basil, thyme, oregano, salt, and black pepper. Mix well, continue to cook for another minute or two.  Remove the shrimp from the skillet, set aside.  Add the mushrooms to the skillet, cook until the mushroom soften slightly.  Add the half and half reduce the heat to a simmer.  Taste, add more salt and pepper if needed.  Your sauce should thicken to the consistency of a creamed soup.  If the sauce is to thick  add a little of the pasta water thick.  Add the fettuccine mix well, it’s time to eat!