Servings: 4

1 lb. shrimp , Peeled and deveined, with tails on 1 lb. shrimp , Peeled and deveined, with tails on
6 Tbsp. Butter unsalted , divided 6 Tbsp. Butter unsalted , divided
1-2 C. Mushrooms, Sliced 1 to 2 C. Mushrooms, Sliced
8 oz. Linguini 8 oz. Linguini
2 tsp. Minced garlic 2 tsp. Minced garlic
6 oz. Cream cheese 6 oz. Cream cheese
2 Tbsp. Basil, Fresh and chopped 2 Tbsp. Basil, Fresh and chopped
2 Tbsp. Parsley, Fresh and chopped 2 Tbsp. Parsley, Fresh and chopped
½ C. Heavy whipping cream ½ C. Heavy whipping cream
Salt and pepper to taste Salt and pepper to taste

Cook the linguini to taste in a pot of boiling water and drain.
Melt 2 tablespoons of butter in a large skillet over medium high heat.
Add the shrimp and mushrooms to the skillet, and saute until the shrimp are cooked through and the mushrooms are softened.
Set aside.
In the skillet over medium heat, add the remaining four tablespoons of butter, cream cheese and minced garlic. Saute until the cream cheese and butter are melted.
Whisk in the heavy whipping cream, salt and pepper to taste, basil and parsley.
Cook until the mixture has thickened and is completely combined.
Add the shrimp and mushrooms to the skillet, stirring to coat well in the sauce.
Place the linguini into the skillet, and toss to combine.
Serve topped with fresh chopped parsley for garnish if desired.

Add in some diced tomatoes and basil for an Italian-inspired twist.  Add in some diced tomatoes and basil for an Italian-inspired twist.
If you’re looking for something extra spicy, add in some chili flakes or cayenne pepper to give it a kick.  If you’re looking for something extra spicy, add in some chili flakes or cayenne pepper to give it a kick.