Creamy Pesto Shrimp

• 1 lb spinach linguine or 1 lb regular linguine
• 1/2 cup butter
• 3 cloves garlic, minced
• 1 whole shallot, minced
• 1 cup sliced fresh mushrooms
• 2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
• 2 cups half-and-half
• 1/4 teaspoon white pepper, to taste
• 1 cup grated parmesan cheese
• 1/2 cup pesto sauce
• 1 lb uncooked large shrimp, peeled and de-veined
• 1/4 - 1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
• freshly ground black pepper, for garnish

1. Cook linguini according to package directions.
2. Drain and set aside.
3. In a large skillet, melt butter over medium heat.
4. Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and saute for 2 to 3 minutes, then stir in half and half and season with pepper.
5. Cook 6 to 8 minutes, while stirring.
6. Stir the Parmesan into the creamy mixture, stirring until well mixed.
7. Stir in the pesto, and cook for about 5 minutes, until thickened.
8. Stir in the shrimp and cook until they turn pink, about 5 minutes.
9. Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
10. Garnish with grated Romano and freshly ground black pepper.
11. Note: this recipe also works well with 1 pound of lump crab instead of shrimp.

linguine, butter, garlic, shallot, mushrooms, tomatoes, white pepper, parmesan cheese, pesto sauce, shrimp, romano cheese, freshly ground black pepper

Taken from www.food.com/recipe/creamy-pesto-shrimp-28375 (may not work)