Creamy Pesto Shrimp

1 lb linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup garlic pesto
1 lb large shrimp, peeled and deveined

1. Bring a pot of lightly salted water to a boil. Add linguine pasta, cook until al dente; drain.

2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook about 6 minutes, stirring constantly.

3. Stir parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto and cook until thickened (about 4minutes).

4. Stir in shrimp, and cook until they turn pink, about 5 minutes. I also like to add a can of mushroom pieces at this point.

Serve over hot linguine.