Serves 4

Ingredients
400g linguini
150g butter
300g fresh mushrooms, sliced
2 cloves garlic, chopped finely
100g cream cheese
Parsley, chopped
Basil, chopped
1 shot brandy
50g fresh cream
50g shrimp bisque
300g raw fresh shrimps

Method

Bring a large pot with lightly salted water to a boil. Cook the pasta as instructed on the packet but until very al dente so you can finish cooking it in the sauce.

Meanwhile, in a pan, sauté the mushrooms and shrimps in two tablespoons of butter. Add the shot of brandy and cook until the alcohol evaporates.
Remove the shrimps and mushrooms from the pan.

In the same pan, add two tablespoons of butter and the cream cheese. Put on low heat and stir until the cream cheese melts. Stir in the parsley and basil. Add the shrimp bisque and reduce to half.Add the fresh cream and add the shrimps and mushrooms.

Toss in the linguini with the sauce and serve.