Ingredients:
1 lb linguine
6 tablespoons butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1/2 cup grated parmesan cheese
1/3 cup pesto sauce
1 lb large shrimp, peeled and deveined
Directions:
Bring a large pot of lightly salted water to a boil.
Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat.
Stir in cream, and season with pepper.
Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.
Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes.
Serve over the hot linguine.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.