Pesto Shrimp with Creamy Sauce

1 pound linguine 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 deveined
a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 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 over the hot linguine