Directions: Creamy Pesto Shrimp Linguine

• Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente—usually around 9 to 11 minutes. Reserve about 1/2 cup of pasta water before draining, then drain the linguine and set aside.
• While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season with salt and pepper. Cook for about 2 minutes on each side until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
• In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring to combine and scraping any browned bits off the bottom of the pan. Simmer gently for 2 to 3 minutes until the cream slightly thickens.
• Stir in 1/2 cup of pesto sauce and 1/2 cup grated Parmesan cheese. Mix until the cheese melts and the sauce becomes smooth and creamy. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to loosen it up.
• Return the cooked shrimp to the skillet. Add the drained linguine and toss everything together gently to coat the pasta and shrimp evenly with the creamy pesto sauce. Taste and adjust seasoning with salt and pepper as desired.
• Serve the Creamy Pesto Shrimp Linguine hot, garnished with fresh basil leaves for an aromatic and colorful finish. Enjoy immediately!