Creamy Mushroom Linguine in 20 Minutes

Instructions:

1. Boil a large pot of water with 1 tbsp olive oil and 2 tbsp sea salt. Add the linguine and cook for 1-2 minutes less than the package says until it has a firm bite.
2. Scoop out 1 cup of the starchy pasta water before draining the noodles. Note: This is the key to the sauce texture.
3. Heat a wide skillet over medium high heat with 1 tbsp olive oil and 2 tbsp butter. Add the sliced mushrooms in a single layer and leave them alone for 3-5 minutes until a mahogany colored crust forms.
4. Stir in the diced shallots and minced garlic. Sauté for 2 minutes until the garlic smells nutty and shallots look translucent.
5. Add the fresh thyme leaves during the final 30 seconds of sautéing. This keeps the herb from burning.
6. Turn the heat down to medium low. Stir in the crème fraîche and half of the Parmesan, whisking gently until the mixture is smooth.
7. Gradually pour in 1/4 cup of the reserved pasta water. Stir constantly for 1 minute until the sauce is velvety and glossy.
8. Toss in the cooked linguine, the rest of the Parmesan, lemon juice, salt, and black pepper.
9. Toss everything together for 60 seconds until the sauce thickens and coats every strand of the Creamy Mushroom Linguine.
10. Garnish with chopped fresh parsley and serve immediately.