Lighter Creamy Pesto Shrimp

• 1 lb linguine
• 2 cups half-and-half
• 12 teaspoon ground black pepper
• 2 tablespoons dried basil or 13 cup chopped fresh basil
• 34 cup grated parmesan cheese
• 34 cup pesto sauce
• 1 lb large shrimp, peeled and deveined

1. Bring a large pot of salted water to a boil.
2. Add linguine.
3. Boil 8-10 minutes until al dente.
4. Reserve a half-cup or so or of pasta water when draining.
5. Pour half-and-half into a skillet over medium-high heat; add pepper and basil, and simmer 8-10 minutes, stirring often, until thickened.
6. Blend in cheese and pesto sauce and simmer 3-5 minutes; adjust salt if necessary.
7. Add shrimp to sauce and simmer until they just turn pink, about 5 minutes.
8. Add linguine to sauce and toss.
9. Add reserved pasta water if needed to correct the consistency of the sauce.
10. Serve hot with crusty bread alongside.

linguine, ground black pepper, basil, parmesan cheese, pesto sauce, shrimp

Taken from www.food.com/recipe/lighter-creamy-pesto-shrimp-393167 (may not work)