Creamy Pesto Shrimp

• 1 lb linguine
• 12 cup butter
• 2 cups heavy cream
• 12 teaspoon ground black pepper
• 1 cup grated parmesan cheese
• 13 cup pesto sauce (recipe follows)
• 1 lb large shrimp, peeled and deveined
• 1 12 cups packed tender young basil leaves
• 3 tablespoons pine nuts
• 1 teaspoon coarse salt
• 14 cup extra virgin olive oil, more to taste
• 2 cloves garlic, very finely minced
• 14 cup freshly grated parmigiano

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.)
15. If the sauce is too thick, work in more olive oil.
16. Taste and adjust the seasoning.

linguine, butter, heavy cream, ground black pepper, parmesan cheese, pesto sauce, shrimp, basil, pine nuts, coarse salt, extra virgin olive oil, garlic, parmigiano

Taken from www.food.com/recipe/creamy-pesto-shrimp-30532 (may not work)