Ingredients:
1 lb spinach linguine or 1 lb regular linguine
1/2 cup butter
3 cloves garlic, minced
1 whole shallots, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water ( measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1 lb uncooked large shrimp, peeled and de-veined
1/4-1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
freshly ground black pepper, for garnish
Directions:
Cook linguini according to package directions.
Drain and set aside.
In a large skillet, melt butter over medium heat.
Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and saute for 2 to 3 minutes, then stir in half and half and season with pepper.
Cook 6 to 8 minutes, while stirring.
Stir the Parmesan into the creamy mixture, stirring until well mixed.
Stir in the pesto, and cook for about 5 minutes, until thickened.
Stir in the shrimp and cook until they turn pink, about 5 minutes.
Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
Garnish with grated Romano and freshly ground black pepper.
Note: this recipe also works well with 1 pound of lump crab instead of shrimp.
Servings: 6-8
Time preparation: 15 min.
Time total: 30 min.