Shrimp and Mushroom Linguini With Creamy Cheese Herb Sauce
"I love nothing better than shrimp, mushrooms and pasta bathed a rich inviting, flavorful sauce. But, if you prefer chicken, sub it for the shrimp, or substitute any vegetable you like for the mushrooms. This recipe is quite versatile and will lend itself to your imagination. The sauce is rich and full of flavor. I think you are going to love it : ) I found this on All Recipes."
photo by lazyme
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (8 ounce) package linguine
- 2 tablespoons butter
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup butter
- 2 garlic cloves, minced
- 1 (3 ounce) package cream cheese
- 2 tablespoons fresh parsley, chopped
- 3⁄4 teaspoon dried basil
- 2⁄3 cup boiling water
- 1⁄2 lb cooked shrimp
directions
- 1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
- 2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
- 3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
- 4. Toss linguini with shrimp sauce, and serve.
Questions & Replies
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HELLO EVERY BODY
Reviews
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Loved this dish! It was nice and creamy and full of flavor. I used a tub (8 oz) of Onion and Chive cream cheese for the plain cream cheese and 1/3 cup milk and 1/3 cup white wine for the boiling water. Also used a pound of shrimp. Great recipe - will be making again
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Awesome, easy, simple. Hubby and I finished the whole thing ourselves. Thanks for posting Bev! -
My husband and I really enjoyed this dish for supper yesterday. I did not put in the entire stick of butter, but otherwise followed the recipe. Thanks for sharing this keeper, Bev! -
'Zaar does it again. What do you do when you realize you have 2lbs of cooked shrimp defrosted and needing to be used? Search on the 'Zaar for a recipe. Since I had more shrimp than needed for thes recipe, I doubled everything EXCEPT the butter - I just could not bring myself to put in 2 sticks of fat and the mushrooms - all I had was a 10oz package. I just used one. And I used 1 whole package of cream cheese (so 8 oz, vs. 6). It came out a bit soupy, so after pouring the sauce over the pasta (16oz of linquini fini), I let it sit for 3-5 minutes to let the pasta absorb it and it was perfect. I added a bit of salt and pepper to the sauce, and then tasted it, and found it salty enough, but then when I had the combined pasta/sauce, I felt it needed salt. I found that preparing this was a little hectic - the mushrooms, the sauce, and the pasta. Maybe it was because my two young daughters were underfoot. IDK, but I would make it again - it was a big hit with DH and the kids. I liked it, but didn't want to think about the fat and calories. -
Delicious, easy and a definite keeper! I wouldn't change a thing.
see 11 more reviews
Tweaks
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I used a leftover of cooked shrimp from yesterday. It was maybe 1/4 lb. Not enough but I knew it LOL I used spaghetti instead of linguine. I found that it was a lot of butter but I used light cream cheese. I found it weird cause the cream cheese was with lumps but then when I added the boiling water, it kind of dissolved. I didn't have parsley. Next time, I'll add more mushrooms. Thanks Bev. Made for Zaar Star Game.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
