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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
June 13, 2006

Delicious! I followed the recipe pretty closely, except I added a full pound of shrimp. For the mushrooms, I used baby portabellas, and they were terrific in this dish. I also used red. fat cream cheese, and about 1/4 cup of butter, to try to cut some of the fat. The tasate was still wonderful! I will definitely make this again!