| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Linguine |
| 1/2 |
c |
Butter; (1 stick) |
| 2 |
c |
Heavy cream; (1 pint) |
| 1/2 |
ts |
Black pepper |
| 1 |
c |
Grated Parmeasan cheese |
| 1/3 |
c |
Prepared pesto sauce |
| 1 |
lb |
Large shrimp; peeled and deveined |
INSTRUCTIONS
Prepare the linguine according to package directions; drain, rinse,
drain again then set aside and cover to keep warm. In a large
skillet, melt the butter over medium-low heat then stir in the cream
and pepper. Cook, stirring constantly, for 6 to 8 minutes, or until
the mixture is hot. Add the cheese, stirring until well mixed. Add
the pesto sauce and cook for 3 to 5 minutes, or until thickened. Add
the shrimp and cook for 3 to 5 minutes, or until they are pink. Serve
over linguine.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.
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