Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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 (recipe follows)
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.
Pesto Sauce:
1 1/2 cups packed tender young basil leaves
2 heaping tablespoons pine nuts
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil or more to taste
2 garlic cloves, very finely minced
1/4 cup freshly grated Parmigiano cheese
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. The
sauce should achieve the consistency of a slightly grainy paste but not a
fine puree. Add the garlic and process very briefly, just to mix. When the
sauce is the right consistency, transfer it to a bowl and, using a spatula,
fold in the grated cheese. (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. Taste and adjust the seasoning.
Creamy Pesto Shrimp 144

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