Creamy Shrimp and Mushroom Pasta

Ingredients:
4-8 oz. fettuccine or linguine
1 Tbsp. salt
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
2/3 c. boiling water (from your noodle pot)
1 lb. cooked shrimp (feel free to use frozen shrimp)

Directions:
Boil water and 1 Tbsp. salt in a large pot.  Cook your pasta according to package directions (use 4 oz. if you do not want very many noodles).

While your pasta is cooking, cook your shrimp, if necessary.  Set aside. 

In a large skillet, melt 2 Tbsp. butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper to taste.

Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese and herbs.  The cream cheese may not look like it is melting at this point but it will work.

Simmer cream cheese mixture until well-blended.  Add the boiling water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.

Keep sauce hot and add shrimp and mushrooms, mix well and simmer until everything is hot and thickened (about 10 minutes), stirring often.

Toss sauce with cooked noodles and serve.

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