Creamy Shrimp & Mushroom Linguine

1 Package of Linguine

1 Stick of Butter

3T of Butter

1 Small Onion chopped finely 

1 Package Fresh Mushrooms Sliced Thin

2 Cloves of Garlic, Minced

4oz of Cream Cheese

2T of Chopped Parsley

2/3C Boiling Water

2-lbs Whole Fresh Shrimp

Salt & Pepper to Taste

Directions:

Pasta: Cook pasta as directed on package to desired 

tenderness. 

Shrimp: Remove heads, tails, shell, & devein. Wash. 

In a large skillet, using medium high heat melt two

tablespoons of butter and toss in shrimp, cook shrimp 

until just done and pink, about 4 minutes. Any longer 

& it will become rubbery. Remove shrimp with a slotted

spoon and set aside. Add the last tablespoon of butter 

to the butter left over from the shrimp. When it's 

melted add chopped onion and sliced mushrooms, saute 

until the onions are translucent. Remove Onions and Mushrooms

with a slotted spoon & set aside with the shrimp.

Sauce: On medium high heat in the same pan with left 

over drippings from Shrimp Mushrooms, & Onions, melt 

down the stick of butter, garlic, & the 4oz of Cream 

Cheese. Use a whisk to keep breaking it down. When 

it's broke down completely it will look like white curds

in the butter, it will NOT be smooth. Stir in the Parsley

& simmer for 5 minutes. Next add the 2/3C Boiling Water &

keep whisking until smooth, allow to simmer for another five

minutes. Salt & Pepper to taste. Add back the Shrimp, Onions,

& Mushrooms, heat through. Add in the pasta, toss and 

heat through. Serve in a bowl with french bread. 

Sorry for the lack of progress pictures, I was in a hurry with dinner. 

Enjoy!