Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

serves 4, prep 5 min, cook time 30 min

Ingredients

4-8 oz fettuccine or linguine

10 tbsp light butter, divided 

8 oz fresh, sliced mushrooms

2 garlic cloves, minced

3 oz light cream cheese, cut into small pieces

2 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped 

2/3 cup boiling water (get water from your pot of noodles)

1 lb cooked and devained shrimp 

Directions

Boil and salt ( i only use sea salt) a large pot of water and cook your pasta. 

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.

set aside cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs.  

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.

** I know some bypass pouches can't handle pasta. I don't eat it very often and when I do I get more of the sauce than I do the actual pasta( I also kinda over cook my pasta) it helps me digest it better and I don't get the big belly feeling.**