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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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One of our family's favorites, it's also great when made with crab meat instead of the shrimp. 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:
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.
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