Ingredients
1 package (16 ounces) linguine4 cups half-and-half cream2 cups grated Parmesan cheese2 jars (12 ounces each) marinated quartered artichoke hearts, drained1 cup prepared pesto1 teaspoon pepper2 pounds uncooked shrimp (26-30 per pound), peeled and deveinedSmall fresh basil leaves, optional
Preparation
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.
