|pasta (linguini): 8 oz|
|unsalted butter: 2 Tbl|
|white mushrooms: 0.5 lb|
|unsalted butter: 1/2 cup|
|garlic: 2 cloves|
|cream cheese: 3 oz|
|parsley: 2 Tbl (chopped)|
|dried basil (ground): 3/4 tsp|
|water: 2/3 cup (boiling)|
|raw shrimp: 0.5 lb|
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, and heat through.
Toss linguini with shrimp sauce, and serve.
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