Monday, March 17, 2014

Day Forty-One - Creamy Pesto Shrimp (3.14.14)


  • 1 lb linguine pasta
  • 1/2 cup butter
  • 2 cups heavy cream
  • 1/2 tsp ground black pepper
  • 1 cup grated Parmesan cheese
  • 1/3 cup pesto
  • 1 lb large shrimp, peeled and deveined

1) Bring 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.

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

3) Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

4)Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.


Katie: Potter cooked this one for us and our friends Kendra and Chad while we were down visiting them in Florida. It was a hit! This dish was great. The sauce does come out thinner than expected (we were expecting more like an alfredo), so keep that in mind as you are finishing up the dish.

Potter: This turned out amazing. Once again I read the title but didn't really consider the ingredients; I thought this was going to be a straight pesto sauce but it turned out to be more of a pesto flavored alfredo. A delicious pesto flavored alfredo. I ate so much of this it hurt but I just couldn't stop. And the best part is it was super easy to make.