2 Heavy Cream
1/2 Ground Black Pepper
1 Parmesan Cheese
1/3 Pesto Sauce
1 Large Shrimp
Bring a large pot of lightly salted water to a boil.
Add linguine pasta, and cook for 8 to 10 minutes, 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.