Photo: John Autry; Styling: Mindi Shapiro Levine
Hands-on Time
30 Mins
Total Time
30 Mins
4 servings (serving size: 2 cups)

How to Make It

Step 1

Bring 6 quarts water to a boil in a saucepan. Add 1/2 teaspoon salt and pasta; cook 5 minutes. Add broccoli; cook 3 minutes or until pasta is al dente. Drain through a sieve over a bowl, reserving 1/2 cup pasta water.

Step 2

Melt butter in a Dutch oven over medium-high heat. Add onion and mushrooms to pan; sauté 5 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Add 1/2 teaspoon salt, shrimp, and carrot; sauté for 3 minutes, stirring occasionally. Add pasta mixture, 1/2 cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.

Step 3

Sustainable Choice: Look for the Marine Stewardship Counsel stamp to ensure you're making an eco-friendly choice.

Ratings & Reviews


February 22, 2017
So bland. It needed lemon, herbs, more salt, and way more garlic. Very disappointing, and I should have looked more closely at the reviews before making this recipe. Upsides: it was colorful and filling, and the textures were nice.

daneanp's Review

December 04, 2014
Yeah, it was a little bland. I even added some shredded asiago on top. But DH loved it. Next time - more garlic and some basil. Maybe a few sprinkles of crushed red pepper. It was very filling along with a tossed salad. I also enjoyed how easy it was to throw together on a weeknight.

IoneTaylor's Review

July 05, 2013
This recipe was delicious with a few modifications. I used fresh whole wheat linguine and left out the mushrooms because I didn't have any, but what probably made the difference was using Philadelphia's garlic cream cheese cooking sauce in place of the low fat cream cheese. Most likely that caused the recipe to lose its low fat rating, but it was tasty. And, yes, the house smelled wonderful cooking the onions in the butter - my husband commented how great dinner smelled while I was cooking.

kncompton05's Review

April 25, 2013

socialkombat1's Review

December 11, 2012
Worthy of the three star rating - this is a good, solid recipe. I took advice of commenters and added some red pepper flakes, along with some shredded parmesan and romano cheese. I think without those additions it would have been bland. It was so delicious and creamy, and made the whole house smell wonderful - is there any better smell than onions and mushrooms cooking in butter?

erikisst's Review

July 14, 2012
I agree with it being a bit bland as the recipe stands. The first time I made it I thought it needed something more. This time around I added ground red pepper (about 1/4 tsp) and it made all the difference! Was the missing piece. My BF loved it and took the leftovers to work the next day. Will be making again for sure!

sb3386a's Review

March 14, 2012
bland, added fresh basil, dried basil and dill. considered added a squeeze of lemon, but the sharpness of parmesan gave it some pep. still pretty bland.

JillyBurke's Review

October 27, 2011
Lots of great veggies and a nice creamy consistency. Very filling!

LoniRV's Review

October 06, 2011
I was initially impressed by all of the vegetables in this dish and the ease of the process. I was disappointed, however, because it just turned out a little bland. My easy-to-please BF wasn't that into it either. I've made better from Cooking Light and probably won't make it again.

trdavis's Review

July 31, 2011