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Shrimp Linguine with Pesto Cream Sauce




Source of Recipe


bonappetit


List of Ingredients




1/4 cup (1/2 stick) unsalted butter
3 tablespoons olive oil
5 large garlic cloves, minced
1 pound large uncooked shrimp, peeled, deveined, shells reserved
1/2 cup dry white wine
6 tablespoons purchased pesto
1 1/2 cups whipping cream
1 cup bottled clam juice
1 pound spinach linguine
1/2 cup grated Parmesan cheese
Pinch of cayenne pepper
Additional Parmesan cheese



Recipe



Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add shrimp and saut� just until cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate. Add reserved shrimp shells to skillet and saut� until shells turn pink, about 3 minutes. Using slotted spoon, remove shells and discard. Add wine and pesto to skillet; cook 1 minute. Add cream and clam juice; simmer until sauce is reduced to 2 cups, about 15 minutes. Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, add 1/2 cup Parmesan and shrimp to sauce in skillet and simmer until shrimp are just heated through. Stir in cayenne pepper. Season with salt and pepper. Remove from heat. Drain pasta. Add to sauce and toss to coat. Serve with additional Parmesan. Serves 4.