Boil and salt a large pot of water and cook your pasta. I usually
only use about half of an 8 oz box, preferring fewer noodles.
While your pasta is cooking, cook your shrimp if necessary and
reserve. If your shrimp are pre-cooked and frozen, quickly thaw
them under running water.
In a large skillet melt 2 tbsp of butter over medium heat and saute
mushrooms until soft and brown. Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the
skillet. Add minced garlic, cream cheese, and herbs. At this point,
I generally feel like something has gone terribly wrong. The cream
cheese doesn’t really melt and starts to look almost curdled, don’t
worry about it! It will all smooth out and be wonderful when we
add the water. I promise.
Simmer cream cheese mixture until well blended. Get a scoop of
boiling pasta water from your noodle pot and mix it in, stirring
quickly to smooth out the sauce.
Keep sauce hot and add shrimp and mushrooms, mix well and
simmer (stirring often) until everything is hot and thickened, about
10 minutes
Toss sauce with cooked noodles and serve.
Originally Submitted
12/20/2012
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