1/2 lb. mushrooms, sliced
2 tbsp. butter
1 lb. raw/med. shrimp, shelled and deveined
1 (8 oz.) pkg. Philadelphia cream cheese, cubed
3/4 c. milk
1/2 c. shredded Swiss cheese
2 green onions, sliced
3 tbsp. dry white wine

Saute mushrooms and onions in butter; add shrimp and wine. Cook 2 to 3 minutes or until shrimp are pink. Remove vegetables and shrimp from pan with a slotted spoon. Add cream cheese and milk to pan. Stir over low heat with wire whisk until smooth. Add Swiss cheese; stir until cheese is melted. Return shrimp and vegetables to pan; mix lightly. Serve over rice or pasta.