Seafood Linguine With Mushrooms & Garlic Cream Sauce Recipe

• 1 pound med. peeled & deveined shrimp
• 3 tbsp. real butter
• 8 ounce. mushrooms, sliced
• 3 med. garlic cloves
• 1/2 teaspoon dry rosemary, crumbled
• Freshly grnd pepper
• 1/2 c. heavy whipping cream
• Salt to taste
• 4 ounce. dry linguine
• 2 ounce. Bel Paese cheese, cut into sm. cubes (if unable to find Bel Paese cheese, you can substitute garlic & herb Alouette cheese)
• 1/4 c. minced fresh parsley

1. Heat butter in a heavy, large skillet over a medium low heat.
2. Add in garlic and mushrooms and a generous amount of fresh grated coarse black pepper.
3. Cook till mushrooms exude their juices, stirring occasionally, about 5 min.
4. Add in shrimp and cook till they are starting to turn pink.
5. Add in cream and shrimp till sauce thickens slightly, about 3 min.
6. Season with salt.
7. Meanwhile, cook pasta in large pot of boiling, salted water.
8. Add in oil to water to keep pasta from sticking together.
9. Drain well.
10. Add in pasta and cheese to sauce and stir till cheese melts.
11. Transfer to plates.
12. Sprinkle with parsley and serve.
13. Serves 2-3.

shrimp, butter, mushrooms, garlic, rosemary, freshly grnd pepper, heavy whipping cream, salt, linguine, bel paese cheese, fresh parsley

Taken from cookeatshare.com/recipes/seafood-linguine-with-mushrooms-garlic-cream-sauce-53138 (may not work)