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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 1 package (16 ounces) linguine
- 4 cups half-and-half cream
- 2 cups grated Parmesan cheese
- 2 jars (12 ounces each) marinated quartered artichoke hearts, drained
- 1 cup prepared pesto
- 1 teaspoon pepper
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- Small fresh basil leaves, optional
Method
- Cook linguine according to package directions.
- Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.
