Shrimp Linguine with Creamy Sauce

Tonight, I made shrimp linguine and just created the recipe as I went. I wanted more of an alfredo sauce than a tomato based sauce. Here's what I came up with!

I used:
1 box of linguine pasta noodles (perfect to provide you with leftovers!)
garlic powder (cloves of garlic will work also)
vegetable seasoning (parsley, basil, salt, pepper, etc. Season to your own taste.)
1/2 stick of butter
sliced mushrooms
1 bar of cream cheese
shrimp

Steps:
1. I put out my cream cheese to get closer to room temperature so that it will melt down easier.
2. Start boiling water for noodles.
3. In a skillet, add 1/2 of the butter and let it coat the pan as it melts. Add the mushrooms, garlic, and seasoning.
4. Place pasta in boiling water.
5. As the pasta cooked, I added the cream cheese in two halves and the rest of the butter to the skillet. While it was all melting, I started to take the tails off of my shrimp.
6. I added the shrimp closer to the end, because it is easy to overcook shrimp and make it tough. You only want it in the pan for a few minutes. Toss it in the sauce.
7. While it cooked, I drained the pasta and plated it.
8. Add the sauce on top and voilà!

It took me around 30 minutes with preparation and cooking time. Not too shabby! It turned out very tasty...which is good since I have leftovers for tomorrow's lunch. :)