This is what I refer to as a clean-up meal. I had leftover cream cheese, mushrooms and a whole lot of linguine pasta. (Well, the pasta is dry; but still, we have a ton.) I have had this recipe saved for a while and was looking for a shrimp meal this week; just because I was hungry for it.
1 (8 ounce) package linguine pasta
2 tbsp. butter
1/2 lb. fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tbsp. chopped fresh parsley
3/4 tsp. dried basil
2/3 cup boiling water
1 lb. cooked shrimp
1. Bring a large pot of lightly salted water to a boil. Add linguine, 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 linguine with shrimp sauce, and serve.
I made about half the recipe. I added a little minced onion with the garlic, used pasta water for boiling water and added some fresh ground pepper. It was very creamy and good. Spinach would have been a nice addition and added some nice green color.