Why recepie famous for?
In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper.
Ingredients
s1 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 leave
Instructions
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.
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