Publisher Photo
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

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 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.
Originally published as Velvet Shrimp in Light & Tasty

Nutritional Facts

1-1/2 cups: 656 calories, 36g fat (21g saturated fat), 227mg cholesterol, 776mg sodium, 58g carbohydrate (5g sugars, 3g fiber), 28g protein.

  • 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
  1. 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.
  2. 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.
  3. Stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture. Yield: 6 servings.
Originally published as Velvet Shrimp in Light & Tasty

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