Creamy Shrimp and Herb Pasta

Creamy Shrimp and Herb Pasta

4oz fat free cream cheese at room temp
1 Tbls fresh chives, chopped
2 ts capers
1.5 ts dry dill
2 Tbls butter
2 Tbls EVOO
1 small package mushrooms, sliced
1 tomato, diced
1/4 cup sliced green onion
2/3 lb shrimp, peeled and deveined
Salt and pepper
1/2 lb short pasta (penne or bow tie)

In a small bowl, mix together cream cheese with chives, capers and dill. Set aside. Bring a pot of water to boil for pasta and cook pasta al dente. Meanwhile, is a large skillet heat butter and EVOO over medium heat. Add mushrooms and saute until soft. Add diced tomato and green onions and cook until soft. Add shrimp and cook until pink and cooked through. Don't overcook as they will get rubbery and yucky! Add cream cheese mixture and reduce heat to low. Stir in until melted and season with salt and pepper to taste. Add cooked, drained pasta to skillet with shrimp sauce. To thin sauce out some, add some of the pasta water. Eat right away so pasta and shrimp don't get cold.