Expanding My Culinary Horizons-Day 2

Last night the menu was Shrimp and Mushroom Linguine with Cream and Herb Sauce and Chocolate Dipped Strawberries for dessert. I got the recipe for the pasta online at AllRecipes.com.
I personally didn't care for this recipe at all, it just tasted like butter. Even though it takes a little more time I would rather make a sauce with cream.

Shrimp and Mushroom Linguine with Cream and Herb Sauce

• 2 tablespoons butter
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter
• 2 cloves garlic, minced
• 1 (3 ounce) package cream cheese
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon dried basil
• 2/3 cup boiling water
• 1/2 pound cooked shrimp
• (8 ounce) package linguine pasta

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguine with shrimp sauce, and serve.

The Chocolate Covered Strawberries were amazing....of course! I had them for the first time at my cousins at Easter and she told me how to make them, so I thought that I would give it a try.

Simply melt 2 Toblerone bars over low heat and dip fresh, washed and dried strawberries into it. Place the strawberries on waxed paper and refrigerate until it's time to serve.