1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (266g) Recipe makes 6 servings The following items or measurements are not included below: 1/3 cup pesto sauce |
||
| Calories 843 | ||
| Calories from Fat 467 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.9g | 79% | |
| Saturated Fat 31.3g | 156% | |
| Monounsaturated Fat 14.2g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 279mg | 93% | |
| Sodium 509mg | 21% | |
| Potassium 350mg | 10% | |
| Total Carbohydrate 60.5g | 20% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 1.6g | ||
| Protein 33.5g | 67% | |
Ingredients
- 1 lb linguine
- 1/2 cup butter
- 2 cups heavy cream
- 1/2 teaspoon ground black pepper
- 1 cup grated parmesan cheese
- 1/3 cup pesto sauce
- 1 lb large shrimp, peeled and deveined
Directions
1
Bring a large pot of lightly salted water to a boil.2
Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.3
In a large skillet, melt the butter over medium heat.4
Stir in cream, and season with pepper.5
Cook 6 to 8 minutes, stirring constantly.6
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.7
Blend in the pesto, and cook for 3 to 5 minutes, until thickened.8
Stir in the shrimp, and cook until they turn pink, about 5 minutes.9
Serve over the hot linguine.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: AngelaKL77
On Nov 14, 2009
Excellent sauce! I served it over homemade gnocchi instead of linguine (just because I wanted to try it) and sliced up Roasted Pepper and Asagio chicken sausage in it along with the shrimp. Yummy!!
From: Scarlet73
On Jul 17, 2009
Really easy to make and great tasting. I had all the ingredients except fo the shrimp in the fridge. I cheated and used the small shrimp already peeled and deveined. I used more since they were smaller. This cut down the prep time but still gave the great flavor. My hubby also loved it and has requested it to be on the menu ... thanks LikeItLoveIt!
From: SavorFlavor
On Jun 24, 2009
Simple and delicious! We like spicy food in our family, so I added crushed red pepper flakes to give it a little kick. I also used half milk and half cream to reduce some of the calories. Next time I make this I will add some fresh mushrooms. Great dish...thanks for posting!
From: Beth in Bolivia
On Jan 24, 2002
Absolutely, unbelievably delicious! My husband and all five kids loved this; they begged me to make it the following week, as well. This is by far the BEST recipe I have found online!
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