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Creamy Mushroom Shrimp Pasta 




  • 6 ounces fettuccine or linguine
  • 8 tablespoons butter, divided
  • 8 ounces fresh, sliced mushrooms
  • 2 cloves of garlic, minced
  • 4 ounces cream cheese, cubed
  • 1 pound cooked medium shrimp, tails off
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (or substitute 1 teaspoon dried basil)
  • 1/2 cup boiling water (reserved from your noodle pot)


  1. I boil and generously salt a large pot of water, and then I cook the pasta according to the package directions. I make sure to save 1/2 cup of pasta water for later use in the recipe.
  2. In a large skillet, I melt 2 tablespoons of butter over medium heat and sauté the mushrooms until they are soft and brown. I season them with salt and pepper.
  3. After setting aside the cooked mushrooms, I melt the remaining butter in the skillet. I add minced garlic, cream cheese, and herbs. Even though the cream cheese may look lumpy initially, I don’t worry because it will smooth out when I add the water.
  4. I simmer the cream cheese mixture until it’s well blended. I take 1/2 cup of boiling pasta water from the noodle pot and add it to the mixture, stirring and whisking quickly until the sauce becomes smooth.
  5. I keep the sauce hot and add shrimp and mushrooms, mixing well. I simmer and stir often until everything is hot and thickened, which takes approximately 5-6 minutes.
  6. Finally, I toss the sauce with the cooked noodles and serve.
See also  Walking Taco Casserole

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