Shrimp & Mushroom Pasta

Shrimp & Mushroom Pasta


16 oz. Mrs. Miller’s Medium Fine Noodles

4 Tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 cup butter
5 cloves garlic, minced
8 oz. cream cheese
4 Tbsp. fresh parsley
1 1/2 tsp. dried basil OR 3 Tbsp. chopped fresh basil
1 1/3 cups boiling water
1 lb. cooked shrimp 
Parmesan cheese


Cook Noodles according to package instructions. Drain. Sauté 4 Tbsp. butter and mushrooms in a large skillet over high heat until tender. Transfer to a plate. Melt ½ cup butter with minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. At this point your sauce may not look very smooth. It's OK, it will get better when you follow the next steps. Stir parsley and basil into cream cheese mixture and simmer for 5 minutes. Add boiling water and mix in until sauce is smooth. Stir in shrimp along with sautéed mushrooms. Heat through and toss with cooked pasta. Serve with Parmesan cheese.

Servings: 8

Note: I always use fresh basil. The first time I made this dish, my husband said he would pay for this at a restaurant. It is amazing!