CREAMY PESTO SHRIMP

Creamy Pesto Shrimp image

Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right?

Provided by Julesong

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

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Ingredients

1 lb spinach linguine or 1 lb regular linguine
1/2 cup butter
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1 lb uncooked large shrimp, peeled and de-veined
1/4-1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
freshly ground black pepper, for garnish

Steps:

Cook linguini according to package directions.
Drain and set aside.
In a large skillet, melt butter over medium heat.
Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
Cook 6 to 8 minutes, while stirring.
Stir the Parmesan into the creamy mixture, stirring until well mixed.
Stir in the pesto, and cook for about 5 minutes, until thickened.
Stir in the shrimp and cook until they turn pink, about 5 minutes.
Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
Garnish with grated Romano and freshly ground black pepper.
Note: this recipe also works well with 1 pound of lump crab instead of shrimp.

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