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Velvet Shrimp

 Velvet Shrimp
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."
6 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet over medium-low heat, 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.
  • Add cream to the pan, stirring to loosen any browned bits. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 5 minutes or until cream
  • is reduced to about 1-1/4 cups.
  • Stir in cheese just until melted. Return shrimp to the pan and heat
  • through. Drain linguine; top with shrimp mixture. Yield: 6 servings.
Nutritional Facts: 1-1/2 cups equals 656 calories, 36 g fat (21 g saturated fat), 227 mg cholesterol, 776 mg sodium,

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Velvet Shrimp (continued)

Nutritional Facts: 58 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.