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- 6 ounces linguine pasta
- 3 tablespoons butter
- 3/4 cup heavy cream
- 1/8 teaspoon ground black pepper
- 1/4 cup and 2 tablespoons grated Parmesan cheese
- 2 tablespoons pesto
- 6 ounces large shrimp, peeled and deveined
- 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.
2009-10-10 09:41 pm (UTC)
2009-10-14 02:41 am (UTC)