Thursday Tastes

I have decided that I will start a weekly recipe day where I will share a new recipe I am going to try. I, like many others, have become obsessed with the Pinterest train! I love searching for new recipes, DIY projects and ideas for pretty much anything you want to do. While doing one of my nightly searches I came across this recipe... Creamy Shrimp and Mushroom Pasta. Now doesn't that sound so delish just by reading the title! Although I am going to have to omit the mushrooms because Ryan is not a fan, it should still be a bowl of creamy goodness! Now this is not on the healthy side by any means and will add something like 17 points to my daily weight watchers goal, but I am all willing to put those extra points to the 49 we get extra for the week. So with out further ado here is the recipe!

Creamy Shrimp and Mushroom Pasta

From: Chaos In The Kitchen

4-8 oz fettuccine or linguine

10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)

8 oz fresh, sliced mushrooms

2 garlic cloves, minced

3 oz cream cheese, cut into small pieces

2 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)

2/3 cup boiling water (from your noodle pot)

1 lb cooked shrimp (feel free to buy frozen-gasp!)

1. Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
2. While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! It will all smooth out and be wonderful when we add the water. I promise.
5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.

Serve this with a good crusty loaf of garlic bread and a salad.