Shrimp Linguine in a Creamy Pesto Sauce
Verified by stevemur
|8 ouncesLinguine; or other thin pasta|
|1 poundShrimp; - 26 to 30 count peeled and deveined|
|-- Sauce --|
|3/4 ounceBasil; - fresh (about a loose cup)|
|1/2 cupParmesan Cheese; grated|
|1/3 cupPine nuts|
|2 tablespoonolive oil|
|1/2 cupHalf-and-half cream|
|salt and pepper; to taste|
Shrimp Linguine in a Creamy Pesto Sauce Preparation
Cook pasta according to package instructions, drain and place in serving bowl. Cover and keep warm.
While pasta is cooking place basil, cheese, garlic and pine nuts in a food processor. Blend until smooth. Add olive oil and process for an additional 10 - 15 seconds. Transfer contents to a small sauce pan, stir in half and half or cream. Warm over medium heat until it has thickened. Combine with and pasta and keep warm.
Meanwhile melt butter in frying pan. Add shrimp and sautee turning until shrimp is pink in color. Combine shrimp with or serve over pasta.
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