Ingredients

1 pound linguine pasta

1/2 cup butter

2 cups heavy cream

1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese

1/3 cup pesto

1 pound large shrimp, peeled and deveined


Directions

Prep    15 m    Cook    15 m    Ready In     30 m


1.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.


2.In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper.

Cook 6 to 8 minutes, stirring constantly.


3.Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.


4.Stir in the shrimp, and cook until they turn pink, about 5 minutes.

Serve over the hot linguine