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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

"This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else."
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30 m servings 601 cals
Original recipe yields 4 servings


  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
  2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
  3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
  4. Toss linguini with shrimp sauce and serve.

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Read all reviews 769
  1. 1024 Ratings

Most helpful positive review

Very tasty by following reviewer suggestions. I almost didn't make this since it isn't as low fat a recipe as I usually make, but I will definitely do again. I sauteed the mushrooms and shrimp t...

Most helpful critical review

it seems so many folks love this...and yes it is good. my problem is it calls for too much water. i made as written...too watery for my taste. halve the water and it would be better. i won't was...

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Most positive
Least positive

Very tasty by following reviewer suggestions. I almost didn't make this since it isn't as low fat a recipe as I usually make, but I will definitely do again. I sauteed the mushrooms and shrimp t...

This could be a restaurant quality recipt with a few exceptions: Increase shrimp 1 lb., use cremini mushrooms, use fresh basil increase to 1/3cp and use flat leaf parsley. Double the garlic. Add...

This is absolutely amazing. I did have to add some milk to make the sauce because without it, it was just too thick (you could add some of the pasta water too...if you prefer). We loved this. ...

Awesome recipe! I used white wine and boiling water with 8oz of cream cheese and the sauce was delicious. Also, using a wire whisk to break up the lumps of cheese in the pan really helps. Yummy ...

I can't tell you how many times I've made this recipe. Its amazingly easy and you'll get rave reviews from anyone who hasn't tried it yet. The best part of this recipe is you can change it to ...

OOOHHH so good! This is another great recipe! I added a chopped green onion, a chopped green bell pepper and 1 chicken breast chopped (in addition to the shrimp)when sauting the mushrooms. I al...

OMG - Very good! A new favorite for my boyfriend and I! Per others - while sauting the mushrooms, I added 1/2 red & 1/2 green bell pepper (chopped), apprx 1 TBLS minced green onion and 1 chicken...

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 cr...

Definitely a keeper. I followed some other suggestions by doubling the garlic and the cream cheese and adding 1/4 marsala wine. I didn't quite add all of the water and added some parmesean che...