Shrimp and Mushroom Pasta with Creamy Cheese Herb Sauce
1 (8 Ounce) Package Bow Tie Pasta
3 Tablespoons Butter
1 Pound Fresh Mushrooms, Sliced
1/2 Cup Butter
3 Cloves Garlic, Minced
1 (3 Ounce) Package Cream Cheese Cubed
1 Cup Of Manchego Cheese Shredded
2 Tablespoons Chopped Fresh Parsley
3/4 Teaspoon Dried Basil
1 Cup Boiling Water
2 Pounds Cooked Shrimp
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 3 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 and Manchego, stirring 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 pasta with shrimp sauce and serve.