what you neeeeeeeeeeeeeeeeeeeeeeeeeeeeed:

1 (8 ounce) package linguine pasta

2 tablespoons butter

1/2 pound fresh mushrooms, sliced

1/2 cup butter

2 cloves garlic, minced

1 package cream cheese

2 tablespoons chopped fresh parsley

3/4 teaspoon dried basil

2/3 cup boiling water

1/2 pound cooked shrimp

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiit:

Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 7 minutes. Drain.

Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.

In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.

Toss linguine with shrimp sauce and serve.

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