16 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Loved this dish! It was nice and creamy and full of flavor. I used a tub (8 oz) of Onion and Chive cream cheese for the plain cream cheese and 1/3 cup milk and 1/3 cup white wine for the boiling water. Also used a pound of shrimp. Great recipe - will be making again

0 people found this helpful. Was it helpful to you? [Yes] [No]
daduk January 25, 2013

Awesome, easy, simple. Hubby and I finished the whole thing ourselves. Thanks for posting Bev!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mommymakeit4u September 01, 2010

My husband and I really enjoyed this dish for supper yesterday. I did not put in the entire stick of butter, but otherwise followed the recipe. Thanks for sharing this keeper, Bev!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Southern Transplant August 25, 2010

'Zaar does it again. What do you do when you realize you have 2lbs of cooked shrimp defrosted and needing to be used? Search on the 'Zaar for a recipe. Since I had more shrimp than needed for thes recipe, I doubled everything EXCEPT the butter - I just could not bring myself to put in 2 sticks of fat and the mushrooms - all I had was a 10oz package. I just used one. And I used 1 whole package of cream cheese (so 8 oz, vs. 6). It came out a bit soupy, so after pouring the sauce over the pasta (16oz of linquini fini), I let it sit for 3-5 minutes to let the pasta absorb it and it was perfect. I added a bit of salt and pepper to the sauce, and then tasted it, and found it salty enough, but then when I had the combined pasta/sauce, I felt it needed salt. I found that preparing this was a little hectic - the mushrooms, the sauce, and the pasta. Maybe it was because my two young daughters were underfoot. IDK, but I would make it again - it was a big hit with DH and the kids. I liked it, but didn't want to think about the fat and calories.

0 people found this helpful. Was it helpful to you? [Yes] [No]
WorkingMom2three December 31, 2009

Delicious, easy and a definite keeper! I wouldn't change a thing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dine & Dish November 27, 2009

This was a good recipe. Thanks for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
gwynn July 18, 2009

Made this for DH, I used reduced fat margarine and non-fat cream cheese.

0 people found this helpful. Was it helpful to you? [Yes] [No]
yogiclarebear October 12, 2008

Such an inviting dish to dig into! We thought it tasted fantastic, with nice rich flavor from the sauce. Perfect to serve to company too! Loved the shrimp and mushroom addition, and may even try adding some spinach in next time I make it. Excellent! Thanks Bev!

0 people found this helpful. Was it helpful to you? [Yes] [No]
BettyBoopers September 24, 2008

I used a leftover of cooked shrimp from yesterday. It was maybe 1/4 lb. Not enough but I knew it LOL I used spaghetti instead of linguine. I found that it was a lot of butter but I used light cream cheese. I found it weird cause the cream cheese was with lumps but then when I added the boiling water, it kind of dissolved. I didn't have parsley. Next time, I'll add more mushrooms. Thanks Bev. Made for Zaar Star Game.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Boomette April 28, 2008

We loved this easy and delightfully rich pasta dish... What's not to love about lots of butter, mushrooms, shrimp and cream cheese??? The only change I had to make was use dried parsley since I had no fresh on hand... I served this with a green salad with a tangy dressing to offset the richness of this dish. It was perfect!!! We will make this one over and over... Thanks for posting!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
atlfitgirl March 13, 2008
Shrimp and Mushroom Linguini With Creamy Cheese Herb Sauce