Archive for » December 12th, 2010«

“Cooked shrimp and sliced fresh mushrooms are bathed in an opulent sauce of sauteed garlic, rich cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant main dish, side salad and some crusty garlic bread.”
1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
3 cloves garlic, minced
1 (8 ounce) package cream cheese
4 Tablespoons chopped fresh parsley
1 1/12 teaspoon dried basil
1/4 cup warm water
1/4 cup white wine(and juices from mushrooms and shrimp, after sitting)
1  pound cooked shrimp
1/4 cup Parmesan( or as much to YOUR liking)
1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. (using a wire wisk helps ) Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguini with shrimp sauce, and serve

They may have been baked too long or at a temperature that was too low.  Too much flour or not enough shortening or liquid will make them hard also.