pound linguine pasta (actually, most any pasta will do)
cups heavy cream
teaspoon ground black pepper
cup grated Parmesan cheese
pound large shrimp, peeled and deveined
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2 In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. 3 Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. 4 Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.