Velvet Shrimp

• 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 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.

linguine, green onions, garlic, butter, seafood seasoning, shrimp, heavy whipping cream, muenster cheese

Taken from www.tasteofhome.com/recipes/velvet-shrimp/ (may not work)