Creamy Garlic Shrimp Pasta

Definitely a crowd-pleaser.


  • 1 lb shrimp, unfrozen and shells removed
  • 1 lb tagliatelle pasta
  • 1 lb cream cheese
  • black pepper, generous serving
  • butter
  • 6 cloves of garlic
  • 1 pint half and half
  • 1 onion
  • fresh mushrooms, sliced
  • ¼ cup white wine
  • 1 fish bullion


  1. Thaw and clean shrimp.
  2. Cut the onion small.
  3. Cut the mushrooms thin (I used about 4 medium mushrooms).
  4. Peel the garlic cloves.


  1. Cook the pasta according to the package.
  2. Heat a pan on medium high and put butter on it.
  3. Press about 3 garlic cloves in to the pan.
  4. Add the shrimps and sauté quickly on both sides. Remove to a bowl.
  5. Add the onion and mushrooms to the pan with a little more butter.
  6. When the onion is soft add the half and half to the pan along with the cream cheese and generous amounts of black pepper.
  7. Add a fish bullion and the wine and let it all melt together in the pan until thickened.


  • Serve shrimp and sauce over pasta, with garlic bread and some white wine.


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