Creamy Shrimp And Linguine: Dinner Is Going To Be Darn Good!

Seafood pasta is not everyone’s favorite. First of all, some people are allergic to seafood. Second, they do not understand the appeal of seafood in pasta. Well, they’re missing half of their lives. Seafood pasta is one of the finest types of pasta recipes, and it’s something that’s not to be missed. It doesn’t take like it skims back on calories and fat. It still tastes sinful and creamy. Even the pickiest of your visitors will love this seafood pasta delight.

You will never go wrong with this. Just make sure not one of them is allergic to seafood.



12 ounces uncooked Barilla linguine

1/2 cup thinly sliced green onions

1 garlic clove, minced

1 tablespoon Kerrygold butter

1 tablespoon seafood seasoning

1 pound uncooked medium shrimp, peeled and deveined

1 tablespoon Gold Medal all-purpose flour

1-1/2 cups Borden half-and-half cream

3/4 cup shredded Sargento part-skim mozzarella cheese


Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium 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.

Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.





Quick Tip: Feel free to use any type of pasta that you fancy if linguine isn’t your thing.

Thank you to Trouble With Toast for this great photo.