This recipe was “given to us by the gods.” The shrimp and mushrooms can be simply swapped out for anything else.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package linguini pasta
- 2 tablespoons butter
- ½ pound fresh mushrooms, sliced
- ½ cup butter
- 2 cloves garlic, minced
- 1 (3 ounce) package cream cheese
- 2 tablespoons chopped fresh parsley
- ¾ teaspoon dried basil
- ⅔ cup boiling water
- ½ pound cooked shrimp
Instructions
- Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
- 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; heat sauce through.
- Toss linguini with shrimp sauce and serve.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 210 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 23 g |
| Sodium | 403 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
The basic recipe is ok but would have been on the bland side if I had not added cooked diced rep peppers and onion to the sauce plus a little salt and some pepper and extra garlic. In addition it didn’t make sense to water down the flavors with boiling water so i used lemon juice to thin out the sauce instead. Much better! Our diets don’t allow for pasta, but quinoa or riced cauliflower would work just fine as a substitute. Have found that the jumbo size Argentine red shrimp – wild caught is the very best shrimp on the market
Doubled the garlic, as suggested by other reviews. Delicious!
Well i found I didn’t have shrimp or the herbs. I made it with chicken and added chopped onions. I also used milk instead of water. It needs something. It’s just okay, really plain.
I’ve made this several times, it always tastes great. Creamy sauce. The only thing that I changed was to use more mushrooms and I topped each plate with chopped green onion.
This was outstanding!!!! I switched out the regular cream cheese for Kite hill almond milk cream cheese and also used Heart of Palm Linguini noodles for lower carb. Followed the instructions and BAM! I will make this again 100%! Thank you.
We really liked this recipe for pasta, shrimp and mushrooms. It was a nice change from what we usually have. I doubled the shrimp and garlic, and increased the cream cheese to just 4 oz. I reduced some white wine while cooking the mushrooms and added a small amount of green pepper and onion with the garlic to soften. I used the pasta water to thin the sauce. I used uncooked shrimp so I boiled the shells in the pasta water and removed them before adding the linguine noodles. I used all fresh herbs from my herb garden. It was a wonderful dish! Served with asparagus and garlic bread.
This was delicious! I added asparagus with the mushrooms, used flat leaf parsley and used half white wine and half milk instead of boiling water. Will definitely make this again. Thanks for the recipe.
I followed the recommends of others – double + the garlic, 1/4 cup of water from the noodles, 1/4 white cooking wine, I ended up increasing the cream cheese to about 4 or 5 oz and then adding 1/4 cup milk to thin it out a little more, which yielded my desired consistency. We used fresh parsley and fresh basil (1/3 cup). Despite draining the mushroom liquid and the shrimp prior to putting aside, they accumulated a lot of unexpected liquid. This was poured in before I realized the situation – I ended up having to thicken the sauce with corn starch and water. The meal was delicious and well received. We used red Argentine shrimp which have a much better flavor than most, I’d recommend trying them.
This was easy and tasty! It comes together quickly so have everything measured and ready. A side salad or veggie and some fresh fruit make this a good light meal. This recipe is a keeper.
Restaurant quality dish!!
Easy and delicious!
Liked it alot, very tasty. The only thing (maybe it’s just me) it takes a lot longer than 30 minutes LOL. Once you have all ingredients washed and chopped (I also had to peel my prawns) it’s an easy 30 minutes after that. A little S&P, I personally like a few red pepper flakes to add a little zip. Family approved!
Turned out great!
I loved it, we love garlic so I doubled up on that. Added ? cup of shredded Asiago cheese once the sauce was smooth and blended in.
Wow! This was amazingly good! I did use the white wine and more garlic. Will be making it again
It was great! The only thing I added was milk to make the sauce creamier, and topped with Italian blend shredded cheese
And the winner is…..everyone who makes this meal! So easy to make, my 13 year old daughter did it as I watched. But the taste, spot on! When my 6 year older asks for more, I know its a keeper. My wife requested we make it for her birthday dinner…6 months in advance!
Really quick and easy. I will make this again.
I should have trusted my instincts but so many reviewers loved this recipe. WAY TOO MUCH butter. I don’t get it but I guess everyone has different tastes.
I changed this recipe slightly to use up some leftovers. I substituted the cream cheese with some garlic and herb cream cheese that I had. I also substituted the water with half and half again just to use it up. All I had for shrimp was frozen cocktail shrimp so added it at the end so it wasn’t too overcooked. truthfully, when my husband asked what was for dinner he said he would find something else. When it came time for dinner he changed his tune. He said it was “delish” which is his high praise. It was really good. Go me!
This was awesome. Doubled the cream cheese and garlic, and added asparagus.