Lemon Butter Garlic Shrimp Pasta

1 package linguini pasta, cooked and drained

2 lbs shrimp (peeled and deveined)

4 tbsp Kinder’s Lemon Butter Garlic Seasoning

1 cup heavy cream

Heat large skillet, toss shrimp with 2 tablespoons of seasoning. Pour 2 Tablespoons of cooking oil into pan, and place shrimp in as well. Allow shrimp to caramelize. When browned, remove shrimp from pan.
De-glaze pan with ½ cup of water over medium heat. Scrape up solidified solids and allow water to reduce to ¼ cup.
Add in heavy cream and bring to a simmer. Whisk in remaining Lemon butter Garlic seasoning and allow to simmer for 1-2 minutes or until cream thickens.
Add in shrimp and cooked pasta and toss.