01In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Add shrimp and sauté until pink and opaque, stirring occasionally, about 4-5 minutes. Remove from pan and set aside.
02Melt the remaining 1 tablespoon of butter to the pan. Add garlic and cook until fragrant, about 1-2 minutes. Add flour and quickly stir to combine to form a paste. Gradually add the milk, stirring constantly. Cook until thickened and bubbling slightly. Add Romano cheese, Swiss cheese, and cream cheese. Stir until smooth and creamy.
03Add drain pasta and shrimp to the sauce and toss to combine. Serve immediately.