From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.
Cooked shrimp and sliced fresh mushrooms are bathed in an opulent sauce of sauteed garlic, rich cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant appetizer or main dish.
The tangy-sweet flavor combination of this sauce will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.