Ingredients
8 ounces linguine1 pound uncooked large shrimp, peeled and deveined1/4 cup butter, cubed2 cups heavy whipping cream1 cup grated Parmesan cheese1/3 cup prepared pesto1/4 teaspoon pepper
Preparation
Cook linguine according to package directions.
Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally.
Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.
