Bring a large pot of lightly salted water to a boil. Add linguini 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 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over hot linguini.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 461 (58%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 30.8g||154 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 239mg||74 %|
|Sodium 409.4mg||14 %|
|Potassium 276.6mg||7 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 64.4g|
|Protein 19.5g||28 %|
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Calories per serving: 792
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