Welcome back from the holiday! I hope everyone had a wonderful 4th of July!! We hung out at some friend’s house and shot of lots of fireworks and had a ton of yummy food. It was nice to have an extra day off of work as well, so no complaints there
This week will be a little short, I apologize in advance, but I do have a good reason and as much as it kills me I can’t tell you right now. So on to a yummy dish that will make up for it in creaminess. 🙂 (Oh and if it looks like alot more in the pictures then the recipe it’s because I doubled it so we would have enough for lunches for the week.)
I love the recipes Sara post, I admire her for all of the growing and canning she does as well as raising a toddler all at the same time. Be sure you check out her blog, I know you’ll find a great recipe to try. My hubby said I must share this with you because it is his new favorite and it’s so easy he can make it, so away we go…
Shrimp and Mushroom Linguine with Creamy Cheese Herb Sauce
1 (8 ounce) package linguine pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese (I used the entire 8-oz package by recommendation of those that had rated it on allrecipes)
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp
Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons 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 1/2 cup butter with the minced garlic. (I cooked the shrimp in here as well.)
Stir in the cream cheese, breaking it up with a spoon as it melts.
Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
Toss linguine with shrimp sauce, and serve.
