Reviewed: Nov. 2, 2009

Yummy! Use fresh Georgia shrimp for best results!

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gbpackfanan

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 30, 2009

for some reason my cream cheese didn't want to melt. After bout 10 minutes of stirring and squishing I added a tablespoon of flour to the mixture, let it thicken up, then slowly added a cup of milk while whisking. This saved it. Tasted alright.

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Jessica

Cooking Level: Intermediate

Home Town: Meadow Lake, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

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Reviewed: Oct. 10, 2009

Really tasty. If you love pasta, mushrooms and shrimp you're going to love this one.

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Laura

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Reviewed: Oct. 3, 2009

This was really good. The kids loved it so much they never even complained when I served the leftovers the next day, which is saying something. Reheats nicely...I thought the cream cheese (I used a tub of herb and garlic) might get sticky overnight, but it was still fab the next day!

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ANN7258

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Reviewed: Sep. 30, 2009

I stayed almost exact with the recipe given! The only change I made was substituted the fresh parsley for half the amount of dried. Used whole wheat pasta and 1/4 cup of butter, 1/2 cup seemed a bit much. Recipe is a keeper for me especially with all the substitutions you can make!

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sugarnspice

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Reviewed: Sep. 25, 2009

I had to try this highly rated recipe. It was as good as the reviews.I used cooked chicken ,red peppers, and artichoke hearts, excellent the next day as well.

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radgal43

Cooking Level: Intermediate

Home Town: Port Alberni, British Columbia, Canada

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Reviewed: Sep. 24, 2009

My rating was based on the original recipe without any major modifications: I made this fairly true to the original, the only changes I made were cutting the butter in half and subbing olive oil, subbing milk for some of the water (I used a little of the pasta water to help the sauce stick better), and added about 2 oz. more cream cheese. Way too bland for my taste, and the sauce was a bit watery. I added salt, pepper, and parmasan, and the taste was much improved, though I still feel it's missing some flavor, which could be added with a little wine. Also, the dish needs both the shrimp and mushrooms doubled (at least), plus chicken or any other additions as I saw listed in other reviews.

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Christine

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

This was the first recipe I tried off of this website and I think I'm hooked now! This was SO easy and SO good! I did add some asparagus, but only because I like to throw some nutrition in anywhere I can. It worked so well! I went off some other reviews and added some milk rather than the water. Maybe I just added too much because I thought the sauce was then too runny. But it was amazing, will definitely make it again!

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sal's gal

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Reviewed: Sep. 24, 2009

Ya, this is really good! I didn't have any mushrooms but well add them next time.

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PATTY33

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Reviewed: Sep. 23, 2009

omg sooo good. I left out the butter to make it healthier and never missed it, just used a little pam in the pan. I also used chive cream cheese cause that's what I had on hand, next time I might use reduced fat cream cheese and see how that goes.

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Sep. 21, 2009

Excellent! I used raw shrimp, which I cooked with the mushrooms with an additional clove of garlic. To make it healthier, I tried replacing half of the butter with olive oil, but it didn't combine well with the cream cheese. Next time, I would just reduce the butter. I added some fresh ground black pepper and served it over whole wheat linguini. It was delicious!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Sep. 16, 2009

This was a great recipe. I put chicken and cut up asparagus in it instead of shrimp. My husband said it tasted like a dish he had at the Olive Garden one time. So that's good! Everyone on here is right. The sauce is WAY too thick. I added at least 1-1/2 cups of the pasta water to thin it and it was still pretty thick. My husband said it would be even better with some of the cut up generic Mexican block cheese he loves so much. It's like Velveeta but it's a white block of cheese with peppers in it.

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DREAMERSG04

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Reviewed: Sep. 15, 2009

Terrific, flavorful and easy. Added pepper and will use less boiling water next time.

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Kaze

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Reviewed: Sep. 14, 2009

So Yummy, taste like something you could order from red lobster...I added crab meat, more basil and parsley and some pepper, along with a little bit of milk and less boiling water...didn't use mushrooms since i am not a fan...very good will make again!

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Monica

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Reviewed: Sep. 10, 2009

I made this dish last night with a few minor changes. It was fantastic!!! In addition to the mushrooms, I also added fresh spinach. And used angel hair pasta instead. I also used dried parsley and used more cream cheese than the recipe called for, but the results were FAB!!! I will definitely be using this recipe again.

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ATL Gourmet

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Reviewed: Sep. 9, 2009

easy and tasty

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 3, 2009

Awesome dish! Definitely something to serve guests. VERY rich. I had it over spaghetti squash "noodles" and my husband had his with linguini. Only change I made was to use fresh shrimp which I cooked with the mushrooms. Don't count on leftovers!

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Sep. 3, 2009

WOW! This, I have to warn you, is VERY good and VERY rich! My mom, who always orders this kind of stuff at restaurants, swears this was the best she'd ever had, and I would have to agree. I am not that big on creamy sauces, but this one was more than edible. I would only add more basil, maybe sub some of the parsley with extra basil, but that's mostly because I love the taste of it. Anyway, I doubled the recipe and it went quickly- you won't go wrong making this for dinner. Be warned though the flavor is very thick and rich, which might help those prone to eating seconds and thirds think twice :)

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toivosgrl55

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Reviewed: Aug. 26, 2009

Definitely not on the low fat list of recipes, but a tasty splurge. Had to substitute oregano for the parsley, and used chive and onion cream cheese instead of plain. Delicious!

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TIFFANDJEFF

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Reviewed: Aug. 20, 2009

I just prepared this and it was so delicious my husband declared it definitely a "keeper." Then I went back and re-read the recipe before I filed it. I made it with 8 ounces of cream cheese instead of 3 ounces! No wonder it was so rich and creamy. My bad sure turned out good!

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Wanda

Cooking Level: Expert

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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

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