Reviewed: Jun. 5, 2009

This is a good starting point, but the recipe definitely needs more. It has very little flavor. I may use this recipe again, but I will be adding more spices to liven it up.

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: May 29, 2009

This was really good, we all enjoyed it.

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TrishDish

Cooking Level: Expert

Living In: Hartford, Connecticut, USA

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Reviewed: May 20, 2009

This was a very good recipe for my family and I thank you.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: May 17, 2009

this was just "good" to us. I doubled the spices and garlic and we still felt it lacked flavor.

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: May 5, 2009

Good, but a little flat. Needs some salt and pepper. I also prefer a thicker sauce, this sauce was a little thin for my liking. Won't make this one again.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 28, 2009

It was good but lacking something. It needs some more depth. I added green peppers and peas. i also used pasta water and a splash of white wine. It was a good dish but will play with some spices.

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preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Apr. 23, 2009

We loved this!! My picky kids even loved it. I substituted the cream cheese for an 8oz. package of cream cheese with chives. I also added grilled chicken. It will definitely be made again in our house! Delicious!

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jencarp

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Reviewed: Apr. 17, 2009

Great! I did a shrimp scampi first, set aside with the mushrooms, which was cooked & simmered with white wine. I used 8oz cream cheese and added milk & white wine to the sauce so it isn't so thick. All in all, an easy quick recipe!!!!

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dewy

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

I made this for dinner last night, my husband stated several times, "this is awesome". Will definitely make again.

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Shecooks

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Reviewed: Mar. 31, 2009

This was really good. I took advice of others who used chive cream cheese, but I used 8oz of regular cream cheese and added fresh chives which added a LOT of flavor. I also added extra garlic because I love garlic. It was very quick (done in about 20 minutes) and easy to make. Leftovers heat up great as well.

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Julie

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Reviewed: Mar. 30, 2009

This is delightfully simple and really good. Tonight I made it with 3 oz of cream frache instead of the cream cheese and 1 tbs of fresh basil instead of dried - it was simply sublime!

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LADYREDLOCKS

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Reviewed: Mar. 30, 2009

Ok...this was the BEST pasta dish I have ever made. And it was super easy! I made a few changes because I was serving more people. I doubled the shrimp and mushrooms. I used 8 oz of cream cheese for more sauce, so I also added lots of extra fresh garlic (as I am a garlic LOVER), doubled the fresh parsely, and added extra basil! This was so yummy! Will definitely make this again and again.

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*Christina*

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Marion, Arkansas, USA

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Reviewed: Mar. 25, 2009

It's a good dish but slightly bland for my tasting. I'm not a white sauce person because I feel there's not as much flavor. This really tasted like Alfredo sauce which I'm not big on and my husband isn't either. I even added some things like onions, red peppers and extra garlic and it still wasn't "great". There again, I do feel it was worth trying... Just not my favorite...

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Mar. 22, 2009

It was really good. But I also added white wine and only about 1 cup of water. Also added some evaporated milk to make it alittle more creamy. But all together loved this recipe even my picky three year old ate it..

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mommy2alittlemonkey

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Mcchord Afb, Washington, USA

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Reviewed: Mar. 10, 2009

How simply delicious! I was unsure about the cottage cheese consistency the cream cheese had while simmering. I thought I did something wrong so I tossed the butter and cheese and started again. It looked the same but everything changed once I added the boiling water. I added fresh parmesean and hot pepper flakes for an extra touch of flavor. I, also, used farfalle since I was out of linguine. Perfect dish, not too heavy!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Mar. 3, 2009

This is so delicious...I made it for my scrapbook group and they said it was like a restuarant meal...I did read up on the reviews and made some altercations here and there, but it was absolutely wonderful and I will make it again!

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Socalistace

Cooking Level: Expert

Home Town: Moreno Valley, California, USA

Living In: Riverside, California, USA

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Reviewed: Mar. 2, 2009

EXCELLECT! I made a few changes and followed some of the suggestions. I cooked the shrimp and mushrooms together and added crab with butter garlic and wine. Instead of the water I added milk and doubled the garlic and a little more wine. At the end I added a few dashes of Louisiana hot sauce to give it a zing. After mixing the sauces with the pasta I added ½ a cup of chopped green onions. Delicious!!!!

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RE

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

this was a great, simple recipe. I added a bit more parsley and basil than called for in the original recipe. I was a little surprised how long it took for the cream cheese to de-chunk, but once the water was added, the sauce looked great.

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brytness

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Reviewed: Feb. 24, 2009

I added onions, sweet red peppers, and broccoli flowerettes while cooking the mushrooms - added the shrimp when the veggies were almost done. I substituted oregano for basil, because we prefer it. I prepared the sauce in a separate pan, so that I could prepare the sauce while the veggies cooked. I used whole wheat rotini. Drained the noodles, put them back in the pot, added veggies and shrimp, then poured the sauce on topped and tossed and added a sprinkle of parmesean cheese to the top. My family enjoyed this meal and raved about my ability to produce a gourmet dish. It was good the 2nd day too.

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TURNINGLEAF

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Reviewed: Feb. 17, 2009

Delicious!

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Nicole J

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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

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