PESTO SHRIMP AND ARTICHOKE LINGUINE

Pesto Shrimp and Artichoke Linguine image

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

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Ingredients

1 package (16 ounces) linguine
4 cups half-and-half cream
2 cups grated Parmesan cheese
2 jars (12 ounces each) marinated quartered artichoke hearts, drained
1 cup prepared pesto
1 teaspoon pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Small fresh basil leaves, optional

Steps:

Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.