Creamy Pesto Shrimp
1 lb. linguine pasta
½ C OLIVE MILL Extra Virgin Olive Oil
2 cups heavy cream
½ t. pepper
1 cup grated Parmesan cheese
1/3 c. OLIVE MILL Pesto alla Genovese
1 lb. large shrimp, peeled and deveined
Bring a large pot of water to boil. Add linguine pasta, and cook for 8-10 minutes; drain. In a large skillet, melt the butter over medium heat. Stir in heavy cream and pepper. Cook 6-8 minutes. Stir in cheese, blend in pesto and cook 3-5 minutes. Stir in the shrimp and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
