Creamy Pesto Pasta with Garlic Butter Shrimp

• 1/2 cups Baby Arugula
• 3/4 cups Fresh Basil Leaves
• 4 cloves Garlic
• 1/2 cups Parmesan Cheese, Grated
• 1/2 cups Pine Nuts
• Salt And Black Pepper
• 1/2 cups Extra Virgin Olive Oil, Plus More If Needed
• 1/4 cups Unsalted Butter, Divided
• 1 pound Medium To Large Shrimp, Peeled And Cleaned Completely
• Salt And Black Pepper
• 1/2 teaspoons Creole Seasoning
• 6 cloves Garlic, Finely Minced
• 1/4 cups Chicken Broth
• Salt
• 1 pound Dry Linguine Pasta
• 1/2 cups Half-and-half
• 1/2 cups Parmesan Cheese, Grated, For Topping
• 2 Tablespoons Fresh Parsley, Finely Chopped, For Topping

1. For the pesto: In the pitcher of a blender or bowl of a food processor, add the arugula, basil, garlic, Parmesan cheese, pine nuts and a dash of salt and pepper.
2. Blend, while slowly drizzling in the olive oil until the pesto comes together and is smooth.
3. Scrape down the sides of the bowl if you need to.
4. If you need more olive oil, drizzle more until the pesto is smooth.
5. Set aside until you are ready to use, or store in an airtight container in the refrigerator for 23 days.
6. You will be coming back to the pesto later in the recipe.
7. For the shrimp: Melt 1 tablespoon of butter in a large saute pan over medium heat.
8. Add the shrimp and season with salt, pepper and creole seasoning.
9. Cook until the shrimp are pink and cooked through, about 23 minutes.
10. Remove the shrimp from heat with a slotted spoon, leaving the stove on.
11. Add the garlic to the pan, and cook for 12 minutes or until fragrant.
12. Add the chicken broth and cook over medium-high heat until most of the chicken broth has cooked out, about 56 minutes.
13. Add the remaining butter and melt.
14. Add the shrimp back to the pan, toss to coat and turn off the heat.
15. Set aside.
16. For the pasta: Meanwhile, prepare pasta by bringing a large pot of salted water to a rolling boil.
17. Add the linguine and cook until al dente, about 810 minutes.
18. Drain and set aside.
19. While pasta is cooking, add pesto to a large saucepan.
20. Heat over medium heat and add the half-and-half.
21. Stir to combine and cook for 56 minutes or until completely warmed through.
22. Add the al dente linguine straight to the pan with the pesto and toss to combine.
23. Serve the pasta by topping with garlic butter shrimp, Parmesan cheese and fresh parsley.
24. Enjoy!

arugula, fresh basil, garlic, parmesan cheese, nuts, salt, olive oil, unsalted butter, shrimp, salt, creole seasoning, garlic, chicken broth, salt, linguine pasta, parmesan cheese, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-pesto-pasta-with-garlic-butter-shrimp/ (may not work)