This dish is very rich, but worth the fat and calories every once in a while.
- 1 pound angel hair pasta
- 1/2 cup butter
- 2 cups heavy cream
- 1/2 teaspoon ground black pepper
- 1 cup grated Parmesan cheese
- 1/3 cup pesto
- 1 pound large shrimp, peeled and de-veined
- freshly ground pepper
Cook pasta according to package directions and drain
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook on low-medium heat 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve immediately over