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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1 lb linguine |
1/2 cup butter |
2 cups heavy cream |
1/2 teaspoon ground black pepper |
1 cup grated parmesan cheese |
1/3 cup pesto sauce |
1 lb large shrimp, peeled and deveined |
1 1/2 cups packed tender young basil leaves |
3 tablespoons pine nuts |
1 teaspoon coarse salt |
1/4 cup extra virgin olive oil, more to taste |
2 cloves garlic, very finely minced |
1/4 cup freshly grated parmigiano |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
3. In a large skillet, melt the butter over medium heat.
4. Stir in cream, and season with pepper.
5. Cook 6 to 8 minutes, stirring constantly.
6. Stir parmesan cheese into cream sauce, stirring until thoroughly mixed.
7. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
8. Stir in the shrimp, and cook until they turn pink, about 5 minutes.
9. Serve over the hot linguine.
10. Pesto; Put the basil, pine nuts, and salt in a food processor or blender and process steadily while you add the oil in a thin but constant stream.
11. The sauce should achieve the consistency of a slightly grainy paste but not a fine puree.
12. Add the garlic and process very briefly, just to mix.
13. When the sauce is the right consistency, transfer it to a bowl and, using a spatula, fold in the grated cheese.
14. (If you're using a mortar, just continue to work in the cheese with the pestle.) If the sauce is too thick, work in more olive oil.
15. Taste and adjust the seasoning.
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