Friday, March 25, 2011

Shrimp and Mushroom Linguine

     I don't think I could ever tire of pasta and shrimp.  They just go so well together!  The mushrooms in this taste amazing and the red pepper was my own addition to the original recipe but I think it really added the extra flavor that the dish needed (not to mention color) so I wouldn't skip out on it! 

  • 1 (8 ounce) package linguini pasta
  • 2 tablespoons butter
  • 1/2 pound fresh mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1/2 cup butter
  • 1/3 c. white cooking wine
  • 2 cloves garlic, minced
  • 1 (4 ounce) package cream cheese
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon dried basil
  • 1/3 cup boiling water
  • 1/2 pound cooked shrimp
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
  2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and red pepper; 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, basil, and wine. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushroom mixture, and heat through.  Add salt and pepper to taste. 
  4. Toss linguini with shrimp sauce, and serve.

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