Creamy Pesto Shrimp

• Ready In: 43 mins
• Serves: 4

Ingredients

• 1  lb linguine
• 1⁄2 cup butter
• 2  cups heavy cream
• 1⁄2 teaspoon ground black pepper
• 1  cup  grated parmesan cheese
• 1⁄3 cup pesto sauce (recipe follows)
• 1  lb large shrimp, peeled and deveined

• Pesto Sauce

• 1 1⁄2 cups  packed tender young basil leaves
• 3  tablespoons pine nuts
• 1  teaspoon coarse salt
• 1⁄4 cup extra virgin olive oil, more to taste
• 2  cloves garlic, very finely minced
• 1⁄4 cup  freshly grated parmigiano

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.