Velvet Shrimp
Velvet Shrimp is a creamy lower calorie seafood and pasta dish that has a slightly spicy kick in it from old bay seasoning. Delicious and perfect for a romantic dinner with your Grumpy!
Velvet Shrimp

This is a recipe from years ago out of what was formally Light & Tasty Magazine and I believe is not Healthy Cooking – a Taste of Home magazine.  I used to make this dish often but since moving to Albany hadn’t done so….and that has been almost 2 years ago already!  Time sure does fly!  I have blogged this before, but  because it was in my early days and the photos weren’t spectacular, I decided to blog it again with some new photos!

 This is a creamy, cheesy, and slightly spicy dish and I’m so glad that I remembered and made it again as it is one of Grumpy and my favorites.  This is also my submission to this week’s Presto Pasta Nights event.   This week’s round up will be hosted by Ruth of Once Upon a Feast.  Make sure to check her site out on Friday, July 6th, 2012 to see the round up of pasta loving meals!  If you are interested in joining in, you can find the guidelines for submission on the Presto Pasta Night webpage.

Velvet Shrimp
Velvet Shrimp
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 12 oz uncooked linguine
  • 1/2 cup thinly sliced green onions
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 tablespoon old bay seasoning
  • 1 lb uncooked medium shrimp, peeled and deveined
  • 1 tablespoon flour
  • 1-1/2 cups fat free half and half
  • 3/4 cup shredded part skim mozzarella  cheese
Instructions
  1. 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; toss with shrimp mixture.
Velvet Shrimp

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

7 Comments

  1. Andrew's Mom June 27, 2012 at 11:57 pm - Reply

    Shelby that looks amazing I am trying to catch up from all the great posts I missed while on vacation!

    • Shelby June 28, 2012 at 12:08 am - Reply

      Thanks Jenny! I'm trying to find the desire to post. lol Seriously, I even have a new camera and haven't posted anything having used it for the photos yet! 🙂 feeling quite lazy lately!

  2. Coleens Recipes June 28, 2012 at 8:07 pm - Reply

    Boy, I hear you Shelby, I'm having trouble posting as well. I'm still cooking, just sticking to a lot of old favorites…nothing "blog worthy" lol. "Velvet Shrimp" is such a GREAT name!! I really want to try this, but you say its slightly spicey which hubby freaks out about. Is it the Old Bay that is spicey? I've never used it.

  3. Ruth Daniels July 1, 2012 at 11:28 pm - Reply

    OMG!!! I love your pasta … licking the screen as I write…which is making it challenging. Thanks for sharing with Presto Pasta Nights.

  4. HeiLin (Heidy McCallum) May 13, 2014 at 4:06 pm - Reply

    I love this Shrimp recipe! It's so easy and tasty looking! Thanks for sharing it!!!

  5. […] more romantic than seafood and pasta in a creamy alfredo sauce? I think not. This recipe for Velvet Shrimp is one I have made for years now and is my special go-to for Valentine’s […]

  6. […] Velvet Shrimp […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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