Description
A rich and creamy pasta dish featuring succulent shrimp and a cheesy Velveeta sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp lemon juice
- Fresh parsley, chopped
- 12 oz linguine pasta
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup whole milk
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp white pepper
Instructions
- Cook the linguine: In a large pot, bring salted water to a boil, then add the linguine. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- Prepare the shrimp: In a large heavy-bottomed skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Once hot, season the shrimp with paprika, garlic powder, salt, and pepper. Add the shrimp to the skillet and cook for about 2 minutes on each side until they are pink and golden.
- Add garlic and lemon: Add 5 minced garlic cloves to the skillet, cooking for an additional 30 seconds until fragrant. Drizzle the shrimp with lemon juice and toss to coat, then transfer to a plate and sprinkle with fresh parsley.
- Make the sauce: In the same skillet, melt 3 tablespoons of butter over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds. Pour in the heavy cream and milk, allowing to simmer for about 3 minutes.
- Incorporate the cheeses: Whisk in the cream cheese until smooth, then add the Velveeta cheese, stirring until melted. Gradually add the Parmesan and mozzarella cheeses, mixing until the sauce is thick and glossy.
- Combine linguine and sauce: Season the sauce with Italian seasoning, salt, and white pepper. Add the cooked linguine to the skillet, and toss until every strand is coated in the creamy sauce.
- Plate your dish: To serve, place the linguine on one side of the plate and arrange the shrimp on the other. Garnish with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg
Keywords: garlic butter shrimp, creamy linguine, weeknight dinner, pasta with shrimp