1 pound pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined
Directions:
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.
Season with pepper.
Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.
Blend in the pesto.
Cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes.
Serve over the hot pasta.