Creamy Pesto Shrimp

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 cook linguini according to package directions.
• 2 drain and set aside.
• 3 in a large skillet, melt butter over medium heat.
• 4 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.
• 5 cook 6 to 8 minutes, while stirring.
• 6 stir the parmesan into the creamy mixture, stirring until well mixed.
• 7 stir in the pesto, and cook for about 5 minutes, until thickened.
• 8 stir in the shrimp and cook until they turn pink, about 5 minutes.
• 9 re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
• 10 garnish with grated romano and freshly ground black pepper.
• 11 note: this recipe also works well with 1 pound of lump crab instead of shrimp.