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Velvet Shrimp Recipe

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A thick and creamy white sauce tops linguine and shrimp in this savory entree. "This is a fast and easy way to get a meal on the table in a hurry," Vonda Nixon relates from Anchorage, Alaska. "The clients of my cooking business request this dish time and again."

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Velvet Shrimp Recipe

Prep: 15 min. Cook: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1 package (16 ounces) linguine
1/2 cup thinly sliced green onions
1 garlic clove, minced
3 tablespoons butter
4 teaspoons seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1-1/2 cups heavy whipping cream
1 cup (4 ounces) shredded Muenster cheese

Directions

Cook linguine according to package directions. Meanwhile, in a large skillet, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
Stir cream into skillet, scraping up any browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce is reduced to 1-1/4 cups. Add cheese; stir just until melted. Return shrimp to the pan; heat through. Drain linguine; top with shrimp mixture. Yield: 6 servings.

Lighter version: Makeover Velvet Shrimp

Nutritional Facts 1-1/2 cups equals 656 calories, 36 g fat (21 g saturated fat), 227 mg cholesterol, 776 mg sodium, 58 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Velvet Shrimp in Light & Tasty August/September 2006

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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