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1 pound linguine pasta1/2 cup butter2 cups heavy cream1/2 teaspoon ground black pepper1 cup grated Parmesan cheese1/3 cup pesto1 pound large shrimp, peeled and deveinedBring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine. Amount Per Serving Calories: 603 | Total Fat: 39.7g | Cholesterol: 202mg Powered by ESHA Nutrient Database
Servings Per Recipe: 8
Amount Per Serving
Calories: 603
Total Fat: 39.7gCholesterol: 202mgSodium: 284mgTotal Carbs: 42.6g Dietary Fiber: 2.7gProtein: 19.3g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
This is the second time I've made this recipe. The first time, I followed the recipe exactly and thought it was way too oily, way too salty, and didn't have NEARLY enough basil flavor...and don't even get me started on the almost 45 grams of fat per serving!! So this time, I omitted all of the butter, used regular half and half instead of heavy cream, cut the parmesan to 1/2 cup, upped the pesto to 2/3 cup, and added about 2 tablespoons of dried basil (I would have loved to use fresh basil, but didn't have any :( - if using fresh, you should use 1/3 cup). This brought the fat down to a mere 13 grams of fat per serving. That's something I can handle!! Others had mentioned the sauce being too thing when using half and half, but mine was REALLY thick! The key may be to simmer it a bit longer on medium-low heat. Still needs more basil in my opinion, but I think using fresh as opposed to dried would do the trick!! Was this review helpful? [ YES ]
226 users found this review helpful This is the second time I've made this recipe. The first time, I followed the recipe exactly... 
Want a lighter, more colorful version? - Use 2 cups half-and-half - Use 1/3 cup parmesan - Prep a diced green pepper or red pepper, or any fave veggies (aparagus, broccoli, mushrooms) ahead of time Throw the veggies in about three minutes before you add the parmesan (later than that, if you have already-tender veggies). Let it cook. If the sauce is thinnish, get a drinking glass, add 1/2 cup water and a tablespoon of corn starch (no fat!), stir, and stir into the dish once the mixture is dissolved. Was this review helpful? [ YES ]
74 users found this review helpful Want a lighter, more colorful version? - Use 2 cups half-and-half - Use 1/3 cup...
0 Responses to Pesto Recipes: Creamy Pesto Shrimp | Submitted By: Loretta Buffa