Creamy Pesto Alfredo With Shrimp and Linguini

Name: Creamy Pesto Alfredo With Shrimp and Linguini
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb Linguini; 1 cup Butter; 2 cup Half and half; 1/2 tsp Ground black pepper; 1 cup Grated Parmesan cheese; 1 cup Pesto; 1 lb Shrimp, peeled and deveined; 1 tsp Cornstarch

Elle Woods @ElleWoods

Providence, Rhode Island

This is quick and easy recipe. It can be adapted by adding more or less cheese and/or cornstarch to reach desired thickness.

Elle Woods @ElleWoods

Providence, Rhode Island

This is quick and easy recipe. It can be adapted by adding more or less cheese and/or cornstarch to reach desired thickness.

Saved

Ingredients

15 mins

8 servings

1 lbLinguini
1 cupButter
2 cupHalf and half
1/2 tspGround black pepper
1 cupGrated Parmesan cheese
1 cupPesto
1 lbShrimp, peeled and deveined
1 tspCornstarch

Saved

Steps

15 mins

1

Boil large pot of lightly salted water. Add pasta and cook 8-10 minutes or to preferred texture.
2

In a large skillet, melt butter over medium heat. Stir in cream and season with pepper. Cook 6-8 minutes, stirring constantly.
3

Stir in Parmesan cheese into cream sauce (if you grate the cheese yourself, a half cup is plenty, if you use pre-grated cheese you may want to use a cup. It can be added later). Stir until thoroughly mixed. Blend in pesto and cook 3-5 minutes, until thickened. If it needs thickening add the cornstarch and some more cheese. The sauce will thicken some when added to pasta so aim for a thickened liquid (like agave syrup).
4

Stir in shrimp and cook until pink, about 5 minutes. Serve over hot linguine