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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right? Ingredients:
1 lb spinach linguine or 1 lb regular linguine |
1/2 cup butter |
3 cloves garlic, minced |
1 whole shallot, 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:
1. Cook linguini according to package directions.
2. Drain and set aside.
3. In a large skillet, melt butter over medium heat.
4. Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
5. Cook 6 to 8 minutes, while stirring.
6. Stir the Parmesan into the creamy mixture, stirring until well mixed.
7. Stir in the pesto, and cook for about 5 minutes, until thickened.
8. Stir in the shrimp and cook until they turn pink, about 5 minutes.
9. Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
10. Garnish with grated Romano and freshly ground black pepper.
11. Note: this recipe also works well with 1 pound of lump crab instead of shrimp.
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