Preparation Steps

• Bring a large pot of salted water to a boil and cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta.
• While the pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook 1-2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
• In the same skillet, add remaining olive oil and butter. Sauté the shallot and mushrooms over medium heat until mushrooms are browned and liquids have evaporated, about 5-6 minutes. Add the garlic and cook 30 seconds until fragrant.
• Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and cream cheese, whisking until smooth. Simmer gently for 2-3 minutes until the sauce begins to thicken.
• Add the grated Parmesan, lemon juice, chopped parsley, chives, red pepper flakes, salt, and pepper. Stir to combine and adjust seasoning as needed. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
• Return the cooked shrimp to the skillet and toss to warm through. Add the drained linguini and toss until evenly coated with the sauce.
• Serve immediately, garnished with extra Parmesan and chopped parsley.