Ingredients
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1 lb spinach linguine or 1 lb regular linguine
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1/2 cup butter
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3 cloves garlic, minced
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1 cup sliced fresh mushrooms
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2 cups half-and-half
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1/4 teaspoon white pepper, to taste
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1 cup grated parmesan cheese
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1/2 cup pesto sauce
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1 lb uncooked large shrimp, peeled and de-veined
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1/4-1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
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freshly ground black pepper, for garnish
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1 whole shallot, minced
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2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
Instructions
- Cook linguini according to package directions.
- Drain and set aside.
- In a large skillet, melt butter over medium heat.
- 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.
- Cook 6 to 8 minutes, while stirring.
- Stir the Parmesan into the creamy mixture, stirring until well mixed.
- Stir in the pesto, and cook for about 5 minutes, until thickened.
- Stir in the shrimp and cook until they turn pink, about 5 minutes.
- Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
- Garnish with grated Romano and freshly ground black pepper.
- Note: this recipe also works well with 1 pound of lump crab instead of shrimp.