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Shrimp and Mushroom Pasta with Creamy Herb Cheese Sauce

Shrimp and Mushroom Pasta with Creamy Herb Cheese Sauce

Recipe card for pasta

(Cook’s note: “Family favorite! I always double this recipe!”)

1/2 to 1 lb. peeled, deveined raw shrimp

1 8-oz. package linguine or fettuccine

1/2 C. plus 2 T. butter or margarine

8 oz. fresh portobello mushrooms, sliced

2 cloves minced garlic

1 3-oz. package cream cheese

2 T. parsley

3/4 tsp. basil

2/3 C. boiling pasta water

Boil pasta until al dente. Reserve 2/3 C. pasta water.

In another pan, melt 2 T. butter and sauté mushrooms for about 3 minutes. Remove mushrooms. Place shrimp in that pan and cook for 4-6 minutes. Do not overcook shrimp. When the shrimp are almost cooked, add in the 1/2 C. butter and garlic. Stir well. When butter is melted, add cream cheese in chunks, herbs, and pasta water. Stir constantly until smooth. Serve with mushrooms over pasta.

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