Cheesey Shrimp Pasta

This dish comes from a bunch of ingredients that I needed to use and of course "comfort" was a big factor.  Of course who can resist lots of cheese and even though people say seafood and cheese don't mix, this was quite delicious.  You can leave out the shrimp if you'd like.  And of course if you don't like spicy then you can use regular diced tomatoes instead of the Rotel (that contains green chilies).

Serves 4

Pasta
2 cups uncooked small pasta (shells, elbow, pinwheel)
2 green onions, chopped
1 can Rotel (diced tomatoes & green chilies), drained
4-6 ounces of Velveeta chesse
1/4 cup shredded white cheddar cheese
1/4 cup shredded gouda cheese
1/4 cup shredded parmesan cheese
2 tablespoons milk

Shrimp
12-15 large shrimp, un-shelled, deveined and uncooked
1 tablespoon butter
1/2 teaspoon olive oil
dash of white wine
pinch of salt & pepper

1. Cook pasta al dente (according to the directions on box)
2. While pasta is cooking, prepare the green onions, cheese & Rotel in a bowl. Set aside.
3. Add butter & oil to a medium size frying pan and heat at medium-high heat.
4. When butter has melted (but not smoking) add the shrimp and cook for 1-2 minutes, add salt & pepper and white wine, turn shrimp and cook on other side for a 1-2 minute or until opaque. Don't over cook shrimp or it will be tough.
5. Remove shrimp with a slotted spoon to a cutting board and chop the shrimp into bite size pieces. Set aside. 
6. Drain cooked pasta and add cheeses, green onions, Rotel and milk to pot.  Stir until cheeses begin to melt and add back the drained pasta to pot.  Continue stirring over low heat until all the cheeses have melted and been incorporated in pasta.
7. Spoon the pasta into 4 bowls and top each bowl with some of the chopped shrimp.
8. Serve and enjoy!