Boil the linguine with olive oil and salt. When it cooked scoop up, drain and set aside. At the same pot put the shrimps to boil, when it cooked scoop up and set aside.

Preheat the saucepan, put the salted butter, follow with red onion stir fry until translucent add garlic. Stir fry until fragrant. Add Portabellini mushrooms, seasoning with cayenne, paprika and truffle seasoning. Stir fry 2-3 minutes. Add fresh cream, shrimp paste and the boiled water from linguine. Simmer until creamy.

Add linguine, shrimps and parsley and stir. Ready to enjoy 😉.