Ingredients

1/4 cup butter

3 tablespoons olive oil

5 teaspoons minced garlic

1 pound shrimp, large, uncooked, save shells

1/2 cup dry white wine

6 tablespoons pesto sauce

1 1/2 cups whipping cream (optional)

1 cup clam juice

1/2 cup parmesan cheese, grated (if using cream)

1 pinch cayenne

1 pound spinach linguini

Preparation

  1. Saute garlic in butter 30 seconds (medium-high heat). Add shrimp and saute until cooked through, ~3 minutes. Transfer shrimp to plate, leaving juice.

  2. Put shrimp shells in skillet and saute until shells turn pink, about three minutes. Remove shells and discard. Add wine and pesto to skillet; cook 1 minute. Add cream (if desired) and clam juice and simmer until sauce is reduced (to about 2 cups if using cream; about fifteen minutes).

  3. Add parmesan cheese (if using cream) and shrimp to sauce and simmer until heated through. Stir in a pinch of cayenne, season with salt and pepper.

  4. Meanwhile, cook linquini in boiling salted water.

  5. Add pasta to sauce and toss. Serve with additional parmesan.