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CREAMY PESTO SHRIMP




Source of Recipe


LORETTA BUFFA


Recipe Introduction


ONE OF OUR FAMILY'S FAVORITES, IT'S ALSO GREAT WHEN MADE
WITH CRAB MEAT INSTEAD OF THE SHRIMP. BY: LORETTA BUFFA



List of Ingredients




1 LB. LINGUINE PASTA
1/2 C. BUTTER
2 C. HEAVY CREAM
SALT & GROUND BLACK PEPPER, TO TASTE
1 C. GRATED PARMESAN CHEESE
1/3 C. PESTO
1 LB. LARGE SHRIMP, PEELED AND DEVEINED


Recipe



1. 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.
2. IN A LARGE SKILLET, MELT THE BUTTER OVER MEDIUM HEAT. STIR IN CREAM, AND SEASON WITH PEPPER. COOK 6 TO 8 MINUTES, STIRRING CONSTANTLY.
3. STIR PARMESAN CHEESE INTO CREAM SAUCE, STIRRING UNTIL THOROUGHLY MIXED. BLEND IN THE PESTO, AND COOK FOR 3 TO 5 MINUTES, UNTIL THICKENED.
4. STIR IN THE SHRIMP, AND COOK UNTIL THEY TURN PINK, ABOUT 5 MINUTES. SERVE OVER THE HOT LINGUINE.