Garlic Chive Creamy Mushroom Pasta

Instructions: 

1. Heat 2 Tbsp. olive oil in a large pot over medium-high heat. Cook half of mushrooms in a single layer until edges are brown and start to crisp, about 3 minutes. Toss mushrooms and continue to cook, stirring occasionally, until all sides are brown and crisp, about 5 minutes. Using a slotted spoon, transfer mushrooms to a plate. Season with salt & pepper. Repeat with remaining 2 Tbsp. olive oil and mushrooms.
2. After mushrooms are cooked, reduce heat to medium-low and return mushrooms to the pot. Add shallots and cook, stirring often, until translucent and softened, about 2 minutes.
3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until about 2 minutes less than al dente, about 6-8 minutes. Drain, reserving 1 cup pasta water. 
4. Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta water. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from heat.
5. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and salt & pepper, to taste, and toss to combine.
6. Divide pasta into dishes. Top with Parmesan. Serve and enjoy!