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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Reviewed: Aug. 10, 2009

This was wonderful! Thinned the sauce with a bit of white wine. Used gluten-free spaghetti noodles. Will become a regular on our menu!

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SLHENDERSON

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 3, 2009

Quick and easy week night supper! Used the helpful tips from the other reviews for minor changes: 1) Used low fat herb and garlic cream cheese; therefore, left out the basil and parsley (but still added four cloves of garlic). 2) Instead of only adding in water to thin out the sauce I used a few splashes of chicken broth. 3) Only had whole wheat rotini on hand so used that which the sauce coated well.

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emh

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

quick and easy recipe. tasty and easy for a weeknight meal.

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hottytoddysummer

Cooking Level: Expert

Home Town: Petal, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 8, 2009

Excellent and quick to make. Shrimps are my weakness used jumbo shrimp also it great.

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Lissy Kathiria

Cooking Level: Intermediate

Home Town: La Romana, La Romana, Dominican Republic

Living In: Miami, Florida, USA

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Reviewed: Jul. 1, 2009

Yum! I added white wine and green onions. It even heats up well. Delicious!

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sandysatx

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 30, 2009

Added a diced tomato and a little more shrimp, otherwise followed the recipe and it was fantastic! Creamy, buttery, flavorful! Delish!

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lisita1978

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Reviewed: Jun. 30, 2009

Yummy! I made the recipe exactly as stated and added 1/2C chopped green onions and sauteed it with the garlic. What a quick,easy recipe. I will definately make this again! Thanks

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Cheri

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Reviewed: Jun. 23, 2009

Family Favorite! Good anytime of the year! Yum!

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emmayjo@yahoo.com

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Reviewed: Jun. 18, 2009

I made this recipe and my husband and 2 children 6 & 8 loved it I thinned out the sauce with a little milk. All in all it was very tasty I'm actually getting ready to make it now.

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