Ingredients:

4-8 oz. fettuccine or linguine

10 tbsp. butter, divided

8 oz. fresh, sliced mushrooms

2 garlic cloves, minced

3 oz. cream cheese, cut into small pieces

2 tbsp. fresh parsley, chopped

1 tbsp. fresh basil, chopped (you can use dried herbs if that’s all you have)

2/3 cup boiling water (from your noodle pot)

1 lb. cooked shrimp (feel free to buy frozen-gasp)

Directions:

1. Boil and salt a large pot of water and cook your pasta. Use about half of an 8 oz. box, preferring fewer noodles.

2. 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.

3. In a large skillet melt 2 tbsp. of butter over medium heat and sauté mushrooms until soft and brown. Season with salt and pepper.

4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. Do not worry if 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 add the water.

5. 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.

6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you won’t ruin this sauce by accidentally boiling it so don’t worry.

7. Toss sauce with cooked noodles and serve.

Bon Appetit!