Creamy Shrimp Mushroom Linguine

Ingredients · 4 servings

• 400 gLinguine
• 60 gButter
• 12 gGarlic cloves
• 150 gOnion
• 225 gCream cheese
• 8 gParsley
• 6 gBasil
• 300 gBoiling water
• 250 gMushrooms, fresh
• 400 gRaw shrimp
• 40 gParmesan cheese (optional)

Equipment

stovetop, colander, large bowl, large pot, skillet, tongs, wooden spoon

Instructions

1. 1
   Prep and cook pasta

   Gather all ingredients and tools, then cook the linguine in boiling water over high heat until tender, and drain well. · 10 min

   What to look for: linguine is tender and separated

2. 2
   Sauté vegetables

   Sauté the fresh mushrooms and chopped onion in a skillet over medium heat until soft and most of their liquid has cooked off. · 8 min

   What to look for: mushrooms are soft with little moisture left

3. 3
   Build cream base

   Melt the butter with minced garlic in the skillet over medium heat, then stir in the cream cheese until mostly melted. · 5 min

   What to look for: cream cheese is soft and starting to blend

4. 4
   Simmer herbs

   Add the chopped parsley and basil, then simmer gently over low heat to infuse the sauce, noting it will look lumpy. · 5 min

   What to look for: herbs are fragrant in the sauce

5. 5
   Smooth sauce

   Stir in the boiling water gradually over low heat until the sauce becomes smooth and creamy. · 3 min

   What to look for: sauce turns smooth and glossy

6. 6
   Heat shrimp mixture

   Add the sautéed mushrooms, onion, and raw shrimp to the sauce and heat gently over medium-low heat until hot but not boiling. · 4 min

   When it is done: shrimp are opaque and reach a safe internal temperature of 63°C / 145°F

7. 7
   Toss and serve

   Toss the hot sauce with the cooked linguine, then plate and serve topped with grated Parmesan cheese. · 2 min

   What to look for: pasta is evenly coated with sauce