Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce Recipe

This is absolutely amazing. I did have to add some milk to make the sauce because without it, it was just too thick (you could add some of the pasta water too...if you prefer). We loved this. This would be perfect for company because it has great visual presence. One of our favorite recipes from this site up to date. Thank you for the post.

This could be a restaurant quality recipt with a few exceptions: Increase shrimp 1 lb., use cremini mushrooms, use fresh basil increase to 1/3cp and use flat leaf parsley. Double the garlic. Add 1/4 cp Marsala before adding shrimp and mushrooms. Serve with garlic bread.

We really liked this recipe for pasta, shrimp and mushrooms. It was a nice change from what we usually have. I doubled the shrimp and garlic, and increased the cream cheese to just 4 oz. I reduced some white wine while cooking the mushrooms and added a small amount of green pepper and onion with the garlic to soften. I used the pasta water to thin the sauce. I used uncooked shrimp so I boiled the shells in the pasta water and removed them before adding the linguine noodles. I used all fresh herbs from my herb garden. It was a wonderful dish! Served with asparagus and garlic bread.

I had frozen shrimp, so I thawed them first, then put them in a bowl with 1 Tbls each of Salt & Sugar and tossed to coat. Let sit for 20-minutes then rinsed them thoroughly. Doing this first tenderizes them so they're not "chewy" when cooked. I went ahead and sautéed the garlic in the butter for 30-seconds, then cooked the shrimp in there too. Removed the shrimp and proceeded with the recipe as written. The only significant change I made was to add a large can of whole clams to cook in the sauce before adding the shrimp back in at the end. I did use more of the pasta water to make it super creamy (runnier) and after adding the Linguini to the sauce to toss, it needed a few more ladles full of the pasta water to keep it creamy and not thicken up. I did also add a little freshly grated Pecorino Romano cheese to toss it into the mix, as well as on top for serving. It was a huge success!

I followed the recommends of others - double + the garlic, 1/4 cup of water from the noodles, 1/4 white cooking wine, I ended up increasing the cream cheese to about 4 or 5 oz and then adding 1/4 cup milk to thin it out a little more, which yielded my desired consistency. We used fresh parsley and fresh basil (1/3 cup). Despite draining the mushroom liquid and the shrimp prior to putting aside, they accumulated a lot of unexpected liquid. This was poured in before I realized the situation - I ended up having to thicken the sauce with corn starch and water. The meal was delicious and well received. We used red Argentine shrimp which have a much better flavor than most, I’d recommend trying them.

I know, not exactly low fat, so substitute low fat cream cheese if you must, but the amount of butter is correct. And for the love of all that is holy, do NOT substitute margarine. You need the milk fats. I did make a few changes. I used frozen, shell-on shrimp. While I was starting the mushrooms, I was also simmering the shells to make a quick shrimp stock (add a little salt and pepper). That stock I used in place of the water, because that seemed boring to me, but I knew with all the cream cheese and the butter, milk would be overkill. It would also sweeten the sauce and I didn't want that. I cooked the shrimp with the mushrooms. It only takes about 4 minutes anyway, which is about the time the mushrooms need. Moved both mushrooms and shrimp to a plate and continued the recipe as stated. I didn't have fresh basil (forgot to get some) but about a tsp of dry worked well enough for our purposes, though I really wish I'd had fresh. The secret here is real ingredients, as fresh as you can manage (thus the frozen shrimp and the quick stock). Finally, I only used half the pasta. I wanted my sauce to actually come through, and using the whole package seemed like a bit too much. (But then I was only serving 2 anyway; you might want to consider making half again the amount of sauce for a whole pound of pasta. Doubling it is probably too much though.) We WILL make this again. (P.S. DO whisk the sauce as you make it, the cheese will break up more easily. Also, I'd softened it in t

Since the submitter invites substitutions to her recipe in the introduction, I did. I substituted white wine and heavy cream for the water, and added some beautiful green beans with a bell pepper medley leftover from a restaurant evening out last night. I added a glug of white wine to the mushrooms once they were cooked with the garlic and let that reduce almost completely. Next came the (raw) shrimp. which I cooked only a minute or two, knowing they would cook further once I added the cream cheese, butter and cream. Once the mixture was creamy and smooth. I tossed in the leftover green beans and kept it on the stove until it all was heated through, adjusting the thickness of the sauce, as needed, with reserved pasta water. The sauce was rich and creamy, very good, but not something I'd want to indulge in often. I'm not sure I would have tolerated this well had I not mitigated the richness of it by adding a good amount of vegetables.

Excellent basis for a recipe. I made the following additions: added sliced black olives at the end. I also stir fried twice the amount of mushrooms, plus green bell pepper, yellow onion, and red frezno pepper. Finally, to reduce the fat I used non-stick coating spray to stir fry the veggies, and used 3 tablespoons of butter with 1/2 cup of 2% milk. I did not use water. It came out great!!!

This is a fantastic recipe!! I didn't use all the butter that was called for. I probably used a couple of tablespoons and a little bit of olive oil. I also used lite cream cheese to cut down on the calories and fat grams. I used Chanterelle mushrooms instead of the button or baby bellas that I would normally use. After the mushrooms were cooked, I sautéed a thinly sliced onion. I also added ¾ cup frozen peas that had been thawed. Add these at the end so the peas don’t become mushy. They only need to be heated up. Instead of the dried basil, I added a couple of squirts of the Basil in a Tube – the amount probably adds up to about 1 ½ inches if you would measure it out. I used a little bit of chicken broth in the sauce as well as the water. It just needed a little liquid to loosen the sauce up and chicken broth made it really good. This is an amazing dish and I would give it 10 stars if I could! Next time I am going to add a few crumbles of goat cheese in with the cream cheese as it melts into a sauce. I think that would be fantastic.

We really liked this. I did make a shrimp stock with the shells vs using the water and deglazed the pan with white wine after cooking the mushrooms (more of them) and shrimp. I used less butter, fresh basil and parsley, thinned the sauce with pasta water to my liking. I also added large chopped, cooked asparagus for a one dish meal. Served some over zoodles, others over linguini, topped with fresh parm. Probably will do again as hubs loves cream sauces.

I made this tonight for dinner with the following changes. I used more shrimp, sauteeing them with the mushrooms. Used double the garlic and double the cream cheese. Used milk rather than water and added some lovely sweet peas. (I like to have a little green in everything.) I also finished it off with some parm. At any rate, it was lovely...a true 5 star dish. Thank you so much.

Basically alfredo, but some salt could go a long way.

The flavor of this recipe was amazing! But I ended up having to pour half the butter into the garbage pan as I was trying to melt the cream cheese with it. It would not incorporate at all. Once the butter was reduced it was much better. Also added some half and half after to thin the sauce a bit.

Made it with simple ingredients — amazing.

Followed this recipe to the T as it was my first time making it. Very disappointing. No flavor at all. I was even very liberal with the pepper. The only saving grace was the shrimp and the mushrooms. They tasted delicious! Picked around everything just to eat the mushrooms and shrimp. Pasta was so dry and tasteless. Will not ever make this again!!

Very versatile! You can add different veggies and make it your own. I sauteed raw shrimp to near doneness (seasoned with smoked paprika and salt and pepper). I sauteed white onion and red bell peppers and added to the mix. Fantastic. I still have 1/2 pkg of cream cheese left, so I'll try it with some roasted veggies (zuc, cauli, etc) next week.

I loved this recipe! I was worried about the sauce until I added the boiling water shew. Super easy, I added spinach for extra veggies. Will make again.

It is a great, easy and not full of many steps! Good week night pleaser! I did add some red pepper flakes for a little heat! Enjoyed by all….

I used fettuccine, was what I had on hand, miss read cream cheese and added the whole block. Only had fresh shrimp so I sautéed it with the mushrooms. Boy did this turn out awesome! Husband was like wow and yummy

Absolutely amazing, but it takes me so long to make that my back starts to hurt. I used the whole block of cream cheese (8 oz) and the sauce looked MUCH more like actual sauce