Anne’s Shrimp, Mushroom, and Chicken Linguine With Creamy Herb Sauce

This website is devoted to helping prospective and current home-schoolers find answers to their questions about home-schooling and to help them find the resources to do that most effectively, so I normally stick to topics that deal specifically with home-schooling philosophy or the home-school process.  But today I am making an exception.

This week I prepared a dish that I created from combining two recipes I found on two different websites: “Sticky, Gooey, Creamy, Chewy” which I am subscribed to because it often has unique recipes that have been passed down from the author’s parents and grandparents, and “Tex-Hess” which is a mommy/home-school blog.

I often revise and play with recipes that I find but this is the first time I can remember taking two separate recipes that I thought were complementary and combining them – adjusting them to my taste – to make a completely new recipe.  In this case I think that while the original recipes were good, the recipe I came up with is sublime.  It is also a very easy, and fairly quick, recipe to make.  I purposely streamlined the recipe so as not to have to chop a bunch of vegetables or get involved in time-consuming preparation.  Give it a try and let me know what you think!


2 lbs. skinless boneless chicken breasts (fresh or frozen) cut in chunks
1 lb. shrimp (fresh or frozen) shelled and deveined
4 T. olive oil
1 onion, sliced
3-4 garlic cloves, minced
1 lb. assorted mushrooms (use whatever you like, I used Baby Bellas and Shitake) washed and, if desired, sliced
3-4 springs fresh thyme, leaves picked, stalks discarded
1 ½ c. white wine
2 15-oz. cans petite diced tomatoes
½ T. celery flakes
½ T. dried basil
Salt and freshly ground black pepper, to taste
Ground red pepper, to taste
8 oz. cream cheese
1 lb. whole wheat linguine
Grated or shredded Parmesan-Romano cheese (I like to use the Sargento Artisan cheese for this)

  1. In a large heavy skillet heat the olive oil on low.
  2. Brown the chicken in the oil, then add the onion and garlic and simmer for a couple of minutes.
  3. Add the mushrooms and thyme and simmer for a few more minutes.
  4. Add the wine and boil the mixture until it is reduced by about half.
  5. Add the tomatoes and the celery flakes, dried basil, salt, pepper and red pepper.
  6. Cook for 20-30 minutes until the chicken is done.
  7. While the chicken mixture is cooking, prepare the linguine (you know, boil a pot of water, put the linguine in and cook to desired firmness).
  8. Once the chicken is done add the shrimp to the pan.  Shrimp only need a few minutes to cook which is why you leave them to the end.
  9. When the shrimp has turned pink add the cream cheese to the mixture and stir until the sauce is smooth.
  10. Serve the chicken and shrimp in cream sauce over your linguine and top with shredded or grated cheese.

This recipe serves 6 to 8.  I think it is a very healthy one-dish meal but if you want to have a salad with it that would be an appropriate accompaniment.  Garlic or Cuban bread would also go nicely with it.  This dish is yummy enough and pretty enough to serve to company but if you don’t know their tastes, go easy on the red pepper!

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  • Oh, this sounds heavenly!!!

    • Anonymous

      It really was! I have to remember to make it again soon. If you make it, let me know what you think, how you liked it, how your family liked it, etc.!

      Thanks for stopping by!

  • Glamamom

    MMM! Sounds delicious!

    • Anonymous

      Glad you stopped by! Let me know if you add this to your recipe repertoire!

  • Tahj Mowry

    My mom says: This wasn’t a winner for me. Note for the calorie watchers: Please leave the cream cheese out. It’s not worth the extra calories; it does not add flavor to the dish. It actually takes the rich flavor away and only adds a creamy texture to a well balanced wine sauce. After a long day in the kitchen anticipating a new Italian dish….time wasted…such a disappointment. This was really good until I added the cream cheese.