Another favorite...

I made this for B & E (my brother and his lovely girlfriend) on Wednesday night as we watched our beloved BoSox move one step closer to clinching the division (go Sox!)


Creamy Pesto Shrimp and Linguine

1 box of linguine
1/2 cup butter*
2 cups heavy cream*
1/2 teaspoon fresh ground black pepper
1 cup fresh grated parmesan cheese
1/3 cup pesto (I prefer to make my own, see here)
1 pound medium or large shrimp, peeled and deveined

Bring a large pot of water to a boil. Add box of linguine, and cook for 8 to 10 minutes (or as instructed on the box). Drain and set aside. While the linguine is cooking, melt the butter in a large skillet, over medium heat. Stir in cream, add fresh ground black pepper, and cook for 6 to 8 minutes, stirring constantly. Add parmesan cheese to the cream sauce, stirring until thoroughly mixed. Add the pesto and cook for 3 to 5 minutes, stirring constantly until thickened. Stir in the shrimp and cook for approximately 5 minutes (until they turn pink). Add the linguine, mix well, and serve.

*You can use lowfat margarine and half & half to make this a little healthier. You will just need to cook a little longer to thicken the cream sauce. And it tastes almost just as good!

And we will be trying this one real soon!