8 oz. fresh linguini, cooked & drained
1 pkg. (3 oz.) cream cheese, cubed & softened
1 1/2 lb. med. shrimp, peeled & deveined
1/2 c. butter, softened
Salt & pepper to taste
1 can condensed cream of mushroom soup
1 c. sour cream
1/2 c. half & half
1/2 c. mayonnaise
1 tbsp. chopped chives
1 tbsp. chopped parsley
1/2 tsp. Dijon mustard
3/4 c. shredded sharp Cheddar cheese

Combine noodles and cream cheese. Spread mixture in bottom of greased 9 x 13 inch glass casserole. Cook shrimp in butter in large skillet over medium-high heat until pink and tender, about 5 minutes. Season to taste with salt and pepper. Shred shrimp over noodles. (You can also use frozen shrimp, just thaw and toss in butter a few minutes.)

Combine soup, sour cream, half & half, mayonnaise, chives, chopped parsley and mustard in a medium bowl. Spread over shrimp. Sprinkle cheese over top. Bake in preheated 325 degree oven 25 minutes or until hot and cheese melts.