1tablespoonfresh basil, chopped (you can substitute 1 teaspoon dried basil if that's all you have)
1/2cupboiling water, (reserved from your noodle pot)
Instructions
Boil and generously salt a large pot of water and cook your pasta according to the package directions. Make sure to save 1/2 cup of pasta water for later in the recipe.
In a large skillet melt 2 tablespoons 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, the cream cheese will look scary and lumpy. Don't worry, it will smooth out later when we add the water.
Simmer cream cheese mixture until well blended. Get a scoop (1/2 cup) of boiling pasta water from your noodle pot and mix it in, stirring and whisking quickly until sauce is smooth.
Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 5-6 minutes.