Bring a lagre 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 skillett, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6-8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoughly mixed. Blend in the pesto, and cook 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
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