Fast Food: Creamy Shrimp and Mushroom Pasta
October 18th, 2008 by katie
I love this recipe. It is so fast and easy yet so filling and rich. It is a company worthy dish on a weeknight time budget.
Creamy Shrimp and Mushroom Pasta
serves 4, prep 5 min, cook time 30 min
- 4-8 oz fettuccine or linguine
- 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
- 8 oz fresh, sliced mushrooms
- 2 garlic cloves, minced
- 3 oz cream cheese, cut into small pieces
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
- 2/3 cup boiling water (from your noodle pot)
- 1 lb cooked shrimp (feel free to buy frozen-gasp!)
- Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
- While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
- In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
- Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! It will all smooth out and be wonderful when we add the water. I promise.
- Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
- Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
- Toss sauce with cooked noodles and serve.
Serve this with a good crusty loaf of garlic bread and a salad.
October 18th, 2008 at 9:05 am
Oh this looks like creamy goodness in a bowl. Thanks for sharing this. I happen to have some extra shrimp in the fridge.
October 18th, 2008 at 5:58 pm
I LOVE this. It was one of those moments where I opened the page, took one look at the photo and tried to jab a fork through the screen for a bite.
Sadly Steve does not feel the same about many creamy sauces. !)@(#*$&%^!!!
I do often make stuff on Sunday just for myself for lunches though. I’ll put this one on THAT list. Thanks Katie.
October 19th, 2008 at 8:36 am
Oh yes, I’ll take seconds please. Unfortunately, Thor announced that he’s gained 5 pounds since not riding regularly…
October 19th, 2008 at 9:33 am
You made my mouth water with this one and I just finished breakfast an hour or so a go! What a yummy picture to so off all the creamy goodness!
October 20th, 2008 at 8:55 am
I love a big heaping bowl of pasta. That picture makes me want to dig right in. The combination of mushrooms, shrimp and a creamy sauce is one of my favorites.
October 21st, 2008 at 10:53 am
Awesome picture, makes me want to jump right in with a fork!
October 25th, 2008 at 12:23 pm
Shrimp and mushrooms are two of my favorite foods and this pasta with both of them looks great!
December 2nd, 2008 at 12:07 am
made this recipe tonight althought i also added lobster. Absolutely stunning, a new family favorite.
January 30th, 2009 at 2:39 am
This looks like a dish I’d order at a restaurant! I’d love to try this.
May 10th, 2009 at 12:35 pm
What if I hate mushrooms? What would you suggest substituting? The dish does look wonderful though, I can’t wait to try it.
I like broccoli or asparagus spears as substitutes. -Katie
June 14th, 2009 at 5:43 am
That looks good! The cream looks so yummy!
August 22nd, 2009 at 5:11 pm
Perfect weekday meal! Looks amazingly creamy and tasty!
September 2nd, 2009 at 8:27 pm
This looks awesome! I really want to make this dish, but I have frozen uncooked shrimp. What’s the best way to cook them for this dish?
I always use frozen, uncooked shrimp. I thaw them quickly under running water and then saute them in the same pan you will cook your mushrooms, etc.. They should cook in a few minutes, then proceed with the rest of the recipe!
-Katie
September 16th, 2009 at 3:05 am
Hi! will this be too creamy for someone with a low tolerance in the diary department?
It is a cream cheese and butter sauce, so you would have to judge that for yourself. If you don’t like creamy dishes then you could just adjust the amount of water you add to make the sauce thinner. On the other hand, if you are dairy intolerant then it would depend on whether or not you normally eat, or want to eat, cream cheese. -Katie
October 15th, 2009 at 1:29 pm
I just made this and it is delicious, but I couldn’t get my sauce to thicken up and get creamy like yours looks in the picture, it’s thinner than I’d like. I made no changes to the recipe. Can you give me any hints?
Hi Anna! I made this the other day too and I was surprised that the sauce seemed a little thin also. I used 8 oz of noodles whereas I think I normally (and probably in this photo) only use 4 oz. I adjusted the recipe to reflect a few things I did differently. -Katie
October 22nd, 2009 at 6:43 am
Hi again! The sauce appears to thicken quite nicely upon microwave reheating. The shrimp, however, just get tough. Oh well, still a delicious recipe!
November 3rd, 2009 at 5:24 pm
Made it! Loved it! Really quick and easy. Kinda fattening, but delicious!
December 13th, 2009 at 11:43 pm
This is the best recipe to ever happen to me.
January 14th, 2010 at 6:01 am
hi! just wana say, ur receipe is GREAT! its easy to make yet super delicious.. i just finished cookin it n i couldn’t believe i had made this from scratch, all by myself! however the serving for the sauce seems to be too lil. i planned to serve 4 but the sauce only allowed me for slightly more than 2.
anyway, thanks for sharing this wonderful recipe!!
January 14th, 2010 at 8:22 pm
Hi! I loved this recipe with shrimp. Matter of fact, I liked it so much, I adapted it for a dinner party with a friend who is allergic to shrimp, and used chicken instead, and it was still wonderful! Yummy both ways!
January 17th, 2010 at 11:33 pm
Oh my goodness!! I’m bookmarking this! It looks amazing.
January 18th, 2010 at 2:38 am
YO MAN! Thanks for the recipe, I used this recipe for a date and everyone loved it! and it’s so easy to make! and especially REALISTIC. Try some old bay with the shrimp too. Good find my friend and thanks again.
January 27th, 2010 at 4:39 am
That looks nice…thanks for the recipe!
December 20th, 2010 at 3:16 pm
Thanks for posting – This is SO good! I made it last night and my boyfriend can not wait to dig into the leftovers. I swapped fettuccine for a “healthy” penne. Thank you for your fun-to-follow directions too!
December 24th, 2010 at 2:51 am
I made this a while back, and it was delicious! My family enjoyed it very much. I see a lot of people having problems with the sauce thickening. In my experience, just let it shimmer longer, and you will get the thickness you are looking for!
February 13th, 2011 at 5:19 pm
Made this the other night. Used 12 oz. of pasta and the same amount of everything else. Could have slightly increased the shrimp and mushrooms but wasn’t even really necessary! Great recipe, thanks!
February 22nd, 2011 at 3:34 pm
I made this the other night. I added an extra ounce of cream cheese and it came out perfect for a whole box of pasta. The only thing I have to note is be careful if you’re using froze shrimp. When I added them to the sauce, they released a lot of water into it. I fixed this by removing the shrimp and reducing the mix for another ten minutes. Just a note for anyone who uses the same kind of shrimp.
February 24th, 2011 at 5:49 pm
this truly is delicious! i substituted some chardonnay for the 2/3 cup boiling water for a little extra flavor. i also used garlic and herb cream cheese. yummy! so easy and so worth it.
June 6th, 2011 at 3:11 pm
so happy i discovered your blog! looks amazing and i cant wait to try your recipes!
August 9th, 2011 at 4:24 pm
I bookmarked this last week and made it tonight. It was so quick, and so easy! I too was worried when I added the cream cheese/butter, but it all creamed together in the end. My husband was quite impressed and said he’d pay top dollar at a restaurant for it! Guess that means I’m adding this to the regular rotation! I used about 8 oz of whole wheat fettuccine. Yum!!! My toddler even liked it! Double yay~
August 19th, 2011 at 9:01 pm
This look so delicious, I think I will make this tomorrow. Need to pick up some shrimp.
September 7th, 2011 at 5:01 pm
This recipe i’s wonderful! I made this tonite for my family and it is delicious. I too prefer my sauce to be a little thicker so I just added a can of cream of chicken soup and that made the perfect consistency. I also added chicken to go with the shrimp!!! YUMMY!! thank you for sharing this =)
September 16th, 2011 at 4:49 pm
I’m trying this tonight! Yum!!
September 30th, 2011 at 12:02 pm
Loos like a real WINNER.
Will try w/ a hand-full of good grated Parmesan. Yum!
October 3rd, 2011 at 6:40 pm
I tried this tonight, and it was scrumptious! FWIW, I made a substitution — I found myself with no mushrooms, so I grated up a zucchini (because this time of year, who doesn’t have those). It was light and delicious. And enough left to snarf for lunch tomorrow! Nom!
October 11th, 2011 at 4:04 pm
I added a small package of frozen peas. Yum!!
October 12th, 2011 at 9:09 am
This recipe is fantastic!!! I cooked the thawed shrimp in a little butter and added about a tsp. of Seafood Magic Seasoning Blend (Chef Paul Prudhomme’s). Then I added about another tsp. of the seasoning blend to the sauce while it was cooking (in place of the basil). I also used 3 large cloves of garlic & angel hair pasta. It was a HUGE hit!
Thank you!
November 13th, 2011 at 7:27 pm
Made this yesterday, what a yummie dish. Thanks for sharing
November 30th, 2011 at 7:17 pm
Just made this and boy was it yummy! &hubby agreed
December 15th, 2011 at 12:38 pm
If the recipe is half as good as it appears…it has to be delicious!
December 15th, 2011 at 4:01 pm
I am making this tonight and thought about using Old Bay instead of basil or maybe even Tony Chach’s to make it a little spicy? So, if i want more sauce, I should add more cream cheese?
December 19th, 2011 at 3:28 pm
I pinned this to Pinterest and 21 people repinned it! Hubby stopping for mushrooms and cream cheese and this is dinner tonight. Thanks!
December 31st, 2011 at 5:49 pm
made this, added broccolli. was very yummy, Angela I used 4 oz of cheese, you don’t need more then that
December 31st, 2011 at 5:51 pm
also wanted to note: I sauted the shrimp with salt pepper sprinkled and tossed with 4 tbls of flour in butter/olive oil. wanted the shrimp to be a bit crispy and it worked.
January 6th, 2012 at 6:19 pm
Made this tonight, exactly as written. OMG. Hubs is already asking when I’m going to make it again. Reminded him of Olive Garden. Yumm-o.
January 9th, 2012 at 10:24 pm
I have made this twice, first time followed to a “T”. The second time, I didn’t have cream cheese (ack!) so I used mascarpone cheese, which, interestingly enough melted easily and smoothly! May not have been as creamy as cream cheese though, but it turned out ok! And I tried cutting the butter by using some olive oil (subbed 2 Tbsp w 2 Tbsp), worked out fine. Just thought I’d share that. I cooked the shrimp with butter and threw in some garlic as well. I think it’s hard to mess up this recipe, as far as flavor-wise. Thanks for sharing! Am going to make it for company soon!
January 17th, 2012 at 7:14 pm
This was incredible! I cut the butter to 5 tbsp, added 2 tbsp of olive oil and used 1/3 fat cream cheese. I also used gluten free penne noodles and had steamed broccoli as a side. Turned out fabulous and even my 13 year commented that it was one of the best things I’ve ever made
January 25th, 2012 at 3:35 pm
Dont know where i went wrong, followed everything exactly. Mine turned out to be soo bland.
January 30th, 2012 at 7:35 pm
I made this for dinner tonight, and it was love at first bite! Restaurant quality/flavor. Just what I was hoping for when I went looking for a buttery shrimp pasta dinner. I will make this one again. Thank you for sharing!
January 31st, 2012 at 12:47 pm
I made this today. Only used half of the butter, and added a little splash of half and half at the end . Delicious!!!
February 1st, 2012 at 10:35 am
Oh my goodness – this looks divine!
February 2nd, 2012 at 3:46 pm
I just made the pasta and it is delish! I will say the sauce to noodle ration was a little off. I think next time I’ll adjust the cream cheese to 4-5 oz. so I have a little more to smother my noodles in
but nonetheless, an excellent recipe with great, easy-to-follow instructions!
February 3rd, 2012 at 8:35 pm
made this tonight and nothing short of amazing.
the only thing i would maybe add next time is a bit of acid to break up the cream. lemon juice?
great!
February 5th, 2012 at 9:34 am
I made this the other night – used full package of linguine, about a pound of shrimp and 2 packages of mushrooms. It came out FANTASTIC!!! It tasted like Olive Garden’s Seafood Portofino (my favorite dish there). Next time, I’m going to add scallops and mussels. Will definitely make again!
February 27th, 2012 at 11:30 am
This looks wonderful! I LOVE LOVE LOVE shrimp. However, as a single, I’ve found that shrimp doesn’t keep and reheat well in dishes like this – it tends to get grainy and tough. I may put it all together but the shrimp, and just add the shrimp at each individual serving. Sounds wonderful, though!
February 29th, 2012 at 6:09 pm
Made this tonight and everyone enjoyed it, even my picky two year old! I doubled the recipe so that we would have leftovers. Other than needing salt, it was good as is.
March 6th, 2012 at 8:08 pm
I LOVED this recipe!!! I added two splashes of white wine to marry the flavors and it was divine!! Thanks for posting!!
March 7th, 2012 at 11:20 am
I just made it for lunch, my husband loves loves it so much!!!! It was so good.
March 21st, 2012 at 6:16 pm
I made this tonight and it was fabulous!! Definitely restaurant quality and has become one of my families favorite dishes! Thanks so much for sharing the recipe with us
April 11th, 2012 at 1:07 am
I made this tonight, really didnt care for the cream cheese as the sauce, i also think i put too much garlic:( My son loved it, idk i was looking forward to it being as scrumptious as everyone else had experienced?
April 12th, 2012 at 7:26 pm
We had this for dinner tonight and it was wonderful. Plus it was super easy and super fast to whip up. This a great week night quick dinner that we will be having again soon.
April 20th, 2012 at 6:32 pm
OMGOSH!! This Pasta is HEAVEN!! I love it! Thank you soooooo much!!!!!
April 29th, 2012 at 5:53 pm
I absolutely love this recipe. I thought I had lost it and freaked out! Havent been to olive garden since
April 29th, 2012 at 7:06 pm
i can NOT cook but i tried this and it was perfect!!!! yummy yummy yummu!!! tyvm
April 30th, 2012 at 8:28 am
This looks so scrumptious, though I do have to wonder if others have tried making a healthier version and how it worked and better yet tasted?
May 16th, 2012 at 10:31 am
This looks absolutely delicious! Have been looking for a special recipe to make for my husband’s birthday next week and I think this is the one! I doesn’t look too difficult to make either. Thank you!
May 23rd, 2012 at 11:53 am
I made this last night
Thank you! Great Idea!( I added a little bit of chopped sundried tomato. I will absolutely make this again.
May 24th, 2012 at 7:22 pm
I made this for my husband and I tonight. The only change I made was adding one more ounce of cream cheese, like someone above mentioned. It was absolutely fantastic and very easy to make. A little too rich to have regularly, but a great meal for something special. Thank you so much for this recipe. It’s definitely a keeper.
June 1st, 2012 at 12:05 pm
I thought there was way too much butter for my taste so the next time I make it I plan to cut the butter in half. I increased the cream cheese to begin with to an 8 ounce block. Since I use EVO oil in my pasta water when the water is added to the sauce mix it makes up for the butter. Since I followed the butter directions to a “T” the first time I had to drain off about 3-4 Tbsp of the butter that was floating on top of the sauce. Very delicious dish. My husband loved it.
June 4th, 2012 at 6:38 pm
Delish. Made tonight for dinner. Nice to use my fresh parsley and basil from herb garden.
June 9th, 2012 at 12:17 pm
Just made this… Soooo good! I added spinach and used grilled salmon. You could use chicken too. Makin this again, for sure. Thx
June 9th, 2012 at 9:23 pm
I loved this recipe, I used another pack of cream cheese vs using the remaining boiled water to give the dish a thick sauce!! Yummers, I will be making this again.
June 14th, 2012 at 10:36 am
IS there any substitute for using that much butter? Im on weight watchers and this would just kill it, but looks so amazing and worth the splurge at the same time!
June 28th, 2012 at 6:25 pm
Awesome! I did’nt care for the mushrooms but it was great!
July 8th, 2012 at 7:28 am
Thanks for the recipe. It was delicious, even my wife who isn’t a big fan of mushroom was delighted of this dish.
I almost made an mistake due to translation error. As Cream cheese I bought first an creamy hard cheese (http://www.valio.fi/tuotteet/juustot/valio-oltermanni-1/), as it’s direct translation from Finnish is cream cheese, not Philadelphia style cream cheese. Luckily I noticed the error before cooking.
July 9th, 2012 at 1:06 am
Found this recipe on Pinterest and could not resist to try it out at once. It is SO SO SO SO SOOO delicious!!
I made it twice in three days
On the second time I put rosemary instead of basil and cooked the pasta in chicken broth – imho that worked out even better.
July 16th, 2012 at 8:41 pm
This is so delish! I’m not a big mushroom person so I added some corn from the cob into the pasta and it added a fantastic crunch. I really love this dish and I will be making it again!
Thanks for sharing (:
July 17th, 2012 at 8:13 am
This looks delicious but why has nobody noticed the 23.4g of sat fat!!! That’s like a heart attack in a bowl!
Even though its probably divine id rather feed my family something healither.
July 24th, 2012 at 12:21 pm
Anyone else notice this bears a STRIKING resemblance to the not on the menu anymore Outback Steakhouse’s Brisbane Shrimp Saute. I hope to God it taste just like it, I haven’t had it in over 10 years and haven’t found an acceptable sub or copycat recipe yet.
July 24th, 2012 at 6:17 pm
AMAZING! Just made it for dinner. Super rich and creamy, hubby even said he would have it again. Will add more garlic next time, but otherwise it was perfect! Thanks!
July 27th, 2012 at 9:44 am
I made this last night for dinner and it was fantastic! The only thing I changed was adding a little salt, pepper, and Italian seasoning to the shrimp before I cooked them. I cut the recipe in half because I was cooking for just two of us, and the portion was perfect. I have a tendency to think the more complicated the recipe, the better it will be. Not true! This was one of the best things I have made, and my boyfriend said he will eat it anytime I make it! Thanks so much!
July 29th, 2012 at 6:56 pm
Made this for dinner tonight & it was amazingly good!! And, as you said it was quick & easy & I had everything on hand. Thank you for another great recipe!
July 30th, 2012 at 8:25 pm
This was so good, and very easy. I did add a little more cream cheese like a few others suggested, and next time will add more garlic for a little more flavor. Thanks for posting
August 6th, 2012 at 3:44 pm
[...] Image courtesy of Chaosinthekitchen [...]
August 8th, 2012 at 7:08 pm
My husband and I made this tonight – it was delicious! Omg!!! I added four cloves of garlic because we love it so much! Thank you for giving us another guilty pleasure
August 13th, 2012 at 9:07 pm
[...] Creamy Shrimp and Mushroom Pasta [...]
August 18th, 2012 at 5:22 pm
I made this for the 2nd time and it is Awesome!!! Husband says its restaraunt quality!!! Thanks for posting!
August 19th, 2012 at 3:44 pm
So I made this tonight. But the sauce didn’t thicken. It was watery. Any suggestions???
August 28th, 2012 at 10:32 pm
I have made this so many times.always is good.instead of cream cheese I use Alfredo sauce.and sometime instead of shrimps
i use marinated chicken.also i use some red pepers on both of them.i use butter and cream cheese only if i don’t have Alfredo sauce
August 29th, 2012 at 3:13 pm
Did not use any butter. I used a few tablespoons of olive oil while cooking mushrooms and added onions.
I put another tablespoon of olive oil in with the cream cheese.
Whole family loved it!!
September 4th, 2012 at 10:03 am
wonder if you could use half and half instead of cream cheese
September 17th, 2012 at 10:43 pm
Made this for dinner tonight. Saw it pinned on Pinterest and wanted to make it. The sauce just didnt work. I am not sure what happened (I followed the recipe), so I improvised and added some heavy cream and made a roux to thicken. I also added bacon to the mushrooms and it made it that so much better!!
November 24th, 2012 at 4:25 pm
Great recipe!!! I have one that is very similar but instead of using butter I use white wine and a little bit of italian blend cheese…comes out great!
November 29th, 2012 at 9:52 pm
I’m so making this dish, but I’m going to add spinach to mine. Do you think that’ll work?
December 2nd, 2012 at 6:01 pm
I made this tonight for dinner and it was great! I was worried because my sauce seemed too runny but once I put the noodles (about 8oz) in, it thickened up and was an excellent dish!!! Thanks for posting this recipe.
December 10th, 2012 at 7:49 pm
I just made this for dinner and my husband loved it! The first thing he said is that it taste just like Olive Garden. I reduced the fat content by using 8 tbs of butter and 4 oz of reduced fat cream cheese and it came out great! Next time, I’ll reduce the amount of butter even more.
December 12th, 2012 at 7:58 pm
Good recipe, but the shrimp gets severely overcooked if sauteed for ten minutes with the sauce. I highly recommend adding cooked shrimp for only the last minute or so to avoid overcooking.
January 1st, 2013 at 6:12 pm
Thanks for this recipe! I found it on Pinterest and made it tonight. It was SO GOOD and will definitely be making it again!
I cooked my shrimp first by sauteeing with a tsp of minced garlic, lots of fresh ground pepper and some hot pepper flakes. I didn’t add them into the sauce until the very end – just to heat them up. I used 8tbsp (
January 1st, 2013 at 6:15 pm
oops I cut myself off LOL
anyway….I used 8tbsp of butter plus some olive oil for sauteeing the shrimp. Since today was New Years Day I couldn’t run out to buy fresh mushrooms, so used two cans instead. It was fine! But I can’t wait to try it with fresh mushrooms, and also try it with asparagus
January 2nd, 2013 at 7:59 pm
My sauce never thickened. Seems very watery and used exactly 2/3 c. water from noodle pot. Not sure what happened? Smells wonderful but I’m not sure I want to eat a watery sauce. Thought it would turn out more creamy.
January 3rd, 2013 at 6:50 pm
Hi Katie! Thanks so much for sharing this! I featured this on my blog (http://awhimsywillow.blogspot.com/2013/01/cooking-adventures-begin-creamy-shrimp.html ) as I start my endeavor to learn how to cook. Hope you have a great week! It was delicious!
January 4th, 2013 at 6:15 am
This was delish!
I, like a lot of other readers, was a little worried about the thickness of my sauce. I just kept cooking, turned it up a little bit and waited. It finally thickened up! Next time, I will wait until the end to cook my noodles (they cooked really fast!) and I will add more mushrooms. I might take another readers idea and add bacon too! But thank you so much, we loved it!
January 11th, 2013 at 7:20 pm
I tried this and it came out great. It was even better the next day as left overs. Thanks!
January 14th, 2013 at 6:04 pm
This was absolutely delish!!! so easy to make…will definitely be making again…thank you for the great recipe
January 15th, 2013 at 9:32 pm
I found this recipe on Pintrest and was excited to try it. It was wonderful even with dried herbs but I imagine fresh would be better. I did not cook the shrimp at the end for a full 10 minutes since I had already pre-cooked them and didn’t want them chewy. My husband loved it and I will be re-making this (though not frequently given the amount of butter!)
January 21st, 2013 at 9:40 pm
OMG !!!!! Soooo freaking good saw it, went out and bought ingredients, cooked it, and smashed with leftover to boost! Fist recipe I did a 100% fantastic job. Will be cooking this dish again and again. Great with Cheddar Bay Biscuits or garlic bread and white wines and candle light! Ummmmmhmmm goodness
January 25th, 2013 at 1:34 pm
Just fixed this tonight… mmmm so good. I didnt use as much butter. But it was still awesome. I think it would be great with mushrooms, chicken, and broccoli next time.
February 13th, 2013 at 1:16 pm
Delicious. Only complaint is that the sauce didn’t quite thicken up..but it was still amazing. I may not have use enough cream cheese/too much butter though!
February 18th, 2013 at 1:17 pm
I thought this was a crock pot recipe??
Pinterest is crazy. -katie
February 24th, 2013 at 8:53 pm
Made this with low fat cream cheese and I cant believe its not butter margarine and still wonderful! Steamed broccoli and tossed in at the end!
February 28th, 2013 at 7:13 pm
Made a dairy free version of this for dinner tonight. Used vegan Smart Balance and Trader Joe’s This is not a Tub of Cream Cheese and it was delicious. I added frozen peas for a little sweetness too!
March 9th, 2013 at 9:05 pm
Thank you for sharing this yummy pasta recipe. I made this tonight and it was so good. It will be added to my recipe book as my favorite pasta dish. Again, thanks.
March 12th, 2013 at 3:40 pm
One word……FANTASTIC!!!!!!
March 13th, 2013 at 6:20 pm
Got this from foodgawker and the picture looked so yummy I had to try it.
I always spazz up a recipe the first time I make it and even though this recipe is easy, I managed to goof up. Forgot to save the pasta water so I just poured some tap water over the noodles and saved the water. I also had no fresh basil or parsley so ended up using some store bought pesto I had in the fridge. My last goof up was not having quite enough butter. And yet…yum yum, delicious! This is as good as what you would get in a restaurant. Even though I ended up not following the recipe exactly it still turned out amazing! Next time I might use a little less noodle cause I would have like it to be a little saucy. Two thumbs up!
March 26th, 2013 at 2:39 am
I just made this for dinner and it was absolutely amazing! Thank you so much for posting it. It tasted just like a really good restaurant pasta dish. I’ll admit while I was making it I cringed at the amount of butter but after tasting it – so worth it!
April 25th, 2013 at 8:56 pm
It doesnt say what to do with the fettuccine or linguine. What do i do with it?????