6 Jumbo Shrimp peeled and deveined
1/4 cup Baby Portobello mushrooms sliced
1 TBS Olive Oil
1 tsp Butter
Salt & Pepper to taste
1/8 tsp garlic powder
1/8 tsp Paprika
2 TBS Cream Cheese
1 TBS Parmesan Cheese
3 TBS Chicken Stock
1 Cup prepared pasta of your choice – I used gluten free linguine
While preparing the shrimp and mushrooms, begin boiling water and cooking pasta al-dente.
In small bowl, season shrimp with salt, pepper, garlic powder and paprika, set aside.
In large saute pan over medium high heat, heat olive oil, add mushrooms and cook until tender, remove mushrooms from pan.
Add 1 tsp butter to remaining olive oil. Add seasoned shrimp to pan, stirring for approximately 1 minute. Add chicken broth and cream cheese and stir to combine. Once combined, add reserved mushrooms back to pan along with the parmesan cheese. Toss with cooked pasta, serve with side salad and enjoy!