Velvet Shrimp

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 (4 ounces) Shredded Muenster cheese 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.