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Creamy Pesto with Shrimp

2 years ago


Ingredients
1 lb. gluten free linguine pasta
½ cup butter
2 cups heavy cream
½ tsp. ground black pepper
1 cup grated Parmesan cheese
1/3 cup gluten free pesto
1 lb. large shrimp, peeled and deveined
Directions
Cook pasta according to package directions, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine. (Yield: 8 servings)

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