Thursday, February 24, 2011

Creamy Pesto Shrimp

I made this for our Valentine's dinner. It was very good and Don and I both liked this. I used Fettuccine noodles instead of linguine.

Creamy Pesto Shrimp

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream (Beth used half and half)
1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined(Beth used cooked cocktail shrimp)

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.

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. (Beth had to thicken this with a half and half and flour mixture)

Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine

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