1 box linguine-cooked to directions
1/2 pound (thawed) shrimp
1/4 cup butter
3 oz cream cheese
1 can chicken broth heated
3-5 cloves garlic chopped
1.5 tablespoons parsley
small bunch of fresh chopped basil
1 cup grated Parmesan cheese
Over medium heat, melt butter and cream cheese. Add in herbs and garlic. At this point, the cream cheese may be a little lumpy, but it will smoothed out once the broth is added!
Meanwhile, heat chicken broth until hot, then slowly whisk into the cream cheese mixture. Cook until combined. If shrimp is already cooked, then just toss it into the sauce to heat up, otherwise cook in butter.
Toss noodles with parmesan, then add the sauce. It may look a little thin at first, but it will thicken over time!
To go along with the pasta, I made up a salad and made sure to pack some salad dressing along with it.
And of course, always give it in dishes you don't need back whenever possible. I once brought a casserole dish to church 8 weeks in a row trying to get it back to it's owner!