Reviewed: Mar. 1, 2007

this recipe was really good, however, the sauce needs to be doubled. my boys really liked it, and it is a make again.

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Reviewed: Feb. 12, 2007

Really good. I made this last night for my parents and husband and everyone enjoyed it very much. Thank you for this great recipe, i will definitely make it again.

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tarateichrieb

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Reviewed: Feb. 7, 2007

This recipe is amazing. I substituted the water with chicken stock to add a bit more flavour. My family was very impressed.

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Sherry

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Reviewed: Feb. 5, 2007

This is very good and not a difficult dish to prepare. My husband and I enjoyed this dish very much! To lower the fat content a bit, I used a lighter version of cream cheese. I also added chicken stock instead of the water. Thank you for a good but simple recipe.

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THERESA

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2007

This sauce is great!I had shrimp left over from our Super Bowl party, and looked on the All Recipes site to see if I could find something for supper. This recipe was a real winner. Instead of mushrooms(since I had none)I added a can of Cream of Mushroom soup, and milk instead of water. It was absolutely delicious. Thankyou very much.

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K.C sunshine

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Reviewed: Jan. 28, 2007

Very good recipe. Use the pasta water, or add a little white wine before simmering. I used uncooked shrimp and sauteed them with the mushrooms. Also added a little chopped bell pepper. Didn't have parsley but dried Italian Seasonings substituted nicely. A chopped roma tomato sprinkled as garnish on top would be really nice compliment, I'll try that next time. Thanks for the delicious texture and flavor.

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LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Jan. 24, 2007

Loved the taste! The sauce was more runny than creamy though. I wish I had the time to go over the reviews before I had cooked it. I definitely will make again, but cut the butter and use milk instead of water like others suggested. Texture issues aside, even the kids loved it- thanks!

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See2Gee

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2007

Loved it!

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Candice

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Reviewed: Jan. 16, 2007

Very good. Reminds me of the shrimp linguini at our favorite Italian place. The only thing I will change next time is the amount of butter. I'm going to cut that in half, I think. That much butter kind of left an oily taste in my mouth.

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WGGK

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Reviewed: Jan. 16, 2007

This is a good base recipe - I love to play around with things, and this definitely allows for that. I used a full 8oz. bar of cream cheese, milk instead of water, and added some dice roma tomato as a garnish. I also like to cook the shrimp with a little cajun seasoning (either Tony Sachare's or Zatterain's) to give them zing.

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Erin M.

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Lewisville, Texas, USA

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Reviewed: Jan. 13, 2007

Excellent! I've been trying to replicate a creamy to-die-for clam/mushroom sauce served at a restaurant. This is the closest I've come. I used clams (chopped; canned) instead of shrimp, sauteed with the mushrooms, and clam liquid for the water. I also used two ounces butter and five ounces cream cheese.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jan. 12, 2007

This was fun! I think it is one of the easiest Alfredo type sauces to create. I used "Smart Balance" instead of butter and less cream cheese but it was still yummy.

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PLAYFORALIVING

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 12, 2007

Oh my goodness! SO yummy. I added another clove of garlic and some fresh spinach. I used dried herbs and it worked out fine. My boyfriend said that this was restaraunt quality. Will for sure make over and over again. Pretty enough to serve to company! Thanks for this wonderful post, best I've made from this site yet!

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JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 4, 2007

This was amazing - the aroma of the herbs filled the whole kitchen and was so appetizing that my (normally shrimp-hating) husband ate half. And he wouldn't stop raving! The only change I made was to add a tad more cream cheese. Otherwise - perfect!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Dec. 22, 2006

This was really good and easy. I added 1/2 an onion and used herbed cream cheese so I skipped the basil and parsley.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 15, 2006

This was THE best pasta I have ever made! It was extremely easy to make, I used dried herbs and it turned out perfect. I love Angel hair pasta so I used it, and it gave it a wonderful texture. Great recipe for all occasions!

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Jessica

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Dec. 2, 2006

This recipe is very yummy and easy to make. I have added chicken and asparagus, which makes it even better! I do make a little more sauce than asked, which makes up for what I add.

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megan

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2006

Delicious! Next time I'll add scallops too...

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LUNA47

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Reviewed: Nov. 20, 2006

Super tasty, even after making the mistake of buying crabs instead of shrimps! (Can't read the labels here in Prague.) I love seafood but my boyfriend is not the biggest fan so I was looking for a complex recipe to make that wouldn't taste so 'fishy'. This was an excellent find. I used a roze wine to thin the sauce instead of water and served it on spinach linguine. The fresh herbs are such a nice addition. Perhaps a bit too much mushroom, but it worked for us. Boyfriend ate all of his share happily and said that he would love the sauce on pasta without the seafood, so now I have a great creamy mushroom sauce recipe too. :) By the way, made what the recipe suggests to be 4 portions and it was just enough for the 2 of us as a main dish.

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