• 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





  • 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.