Total Time
43mins
Prep 20 mins
Cook 23 mins

Ingredients Nutrition

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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