13 oz. box of linguine pasta
8 Tbls. butter, seperated
2 teaspoons minced garlic
4 -5 sliced mushrooms
2 chopped green onions, optional
2 cups half and half, I used fat free
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto - Thanks Amber for the homemade!
1 pound large shrimp, peeled and deveined
~Cook linguine until al dente and drain.
~In a skillet, melt 2Tbls. butter and saute mushrooms. As soon as they are done, pour shrimp on top of mushrooms, remove from heat and cover with a lid. Set aside for now.
~In another skillet, melt the 6 Tbls. butter and saute minced garlic and green onions, then stir in half and half, season with pepper. Stirring constantly, cook about 6 minutes on medium heat. Stir in Parmesan cheese and pesto, cook until thickened.
~Stir in the shrimp and mushrooms,the shrimp will be mostly pink from the steam of the mushrooms, but if not cook, (this will be only a minute or 2) until shrimp are all cooked through and pink. Spoon over the hot linguine. Sprinkle with a little fresh Parmesan and sea salt.
No picture of this because we are forgetful. But it is so good. I used whole wheat pasta and my teen-ager loved it despite it having additional fiber :)