November 30, 2010

Shrimp and Mushroom Linguini in an Herbed Cheese Sauce

Another rich and decadent pasta dish, fitting for a Sunday night meal but easy enough for a weeknight. The main ingredients are of course the shrimp and mushrooms, but once they were tossed with the cheese sauce, I felt the need to add some colour back in, so I added some cooked broccoli in. Just another example of how adaptable these dishes are to your personal taste. 

Shrimp and Mushroom Linguini in an Herbed Cheese Sauce
Serves 4

Printable Recipe


  • 1 (8 oz) package linguini pasta (or fresh pasta)
  • 2 tbsp butter
  • 1/2 pound fresh mushrooms, sliced
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 (3 oz) package cream cheese
  • 2 tbsp chopped fresh parsley
  • 3/4 tsp dried basil
  • 2/3 cup milk, warmed
  • 1/2 pound shrimp, cooked (preferably in white wine and garlic)


  • Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender. Drain.
  • Meanwhile, heat 2 tbsp 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 1/4 cup butter with minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for five minutes. Mix in milk until sauce is smooth. 
  • Stir in cooked shrimp and mushrooms and heat through.
  • Toss linguini with sauce and serve.

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