Creamy Pesto Shrimp

Name: Creamy Pesto Shrimp
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 pound linguine pasta; 0.5 cup butter; 2 cups heavy cream; 0.5 teaspoon ground black pepper; 1 cup grated Parmesan cheese; 0.33333334326744 cup pesto; 1 pound large shrimp, peeled and deveined

4.61,481 ratings on Allrecipes

30 minRecipe makes 8Italian

See the original recipe on Allrecipes

Ingredients

Amounts as written, for the 8 servings the recipe makes

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

Method

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What cooks on Allrecipes say

“AWESOME! This is a keeper. I also used half and half to reduce the fat content. I grated fresh parmesan as well. It makes a big difference. One thing I will point out is to be careful when adding the parmesan. On my first try, my cream was too hot and it curdled. The second try, I took it off the…”
— WEELASSIE on Allrecipes
“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…”
— RedRobynNAU on Allrecipes, Dec 2004
“Awwwww, this is a real heart warmer but try this twist... I've been living in Italy for the last 20 years and in a fantastic restaurant in Milan a superb version of this treat is made.... instead of drowning the poor linguine in heavy cream, use two good dollops of mascarpone. There's less fat in…”
— Doctor G. on Allrecipes, Feb 2011

Read every review on Allrecipes

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What cooks on Allrecipes say

“AWESOME! This is a keeper. I also used half and half to reduce the fat content. I grated fresh parmesan as well. It makes a big difference. One thing I will point out is to be careful when adding the parmesan. On my first try, my cream was too hot and it curdled. The second try, I took it off the…”

— WEELASSIE on Allrecipes

“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…”

— RedRobynNAU on Allrecipes, Dec 2004

“Awwwww, this is a real heart warmer but try this twist... I've been living in Italy for the last 20 years and in a fantastic restaurant in Milan a superb version of this treat is made.... instead of drowning the poor linguine in heavy cream, use two good dollops of mascarpone. There's less fat in…”

— Doctor G. on Allrecipes, Feb 2011

Read every review on Allrecipes