Creamy Pesto Pasta with Garlic Butter Shrimp

For the pesto:
In the pitcher of a blender or bowl of a food processor, add the arugula, basil, garlic, Parmesan cheese, pine nuts and a dash of salt and pepper. Blend, while slowly drizzling in the olive oil until the pesto comes together and is smooth. Scrape down the sides of the bowl if you need to. If you need more olive oil, drizzle more until the pesto is smooth. Set aside until you are ready to use, or store in an airtight container in the refrigerator for 2–3 days. You will be coming back to the pesto later in the recipe.

For the shrimp:
Melt 1 tablespoon of butter in a large sauté pan over medium heat. Add the shrimp and season with salt, pepper and creole seasoning. Cook until the shrimp are pink and cooked through, about 2–3 minutes.

Remove the shrimp from heat with a slotted spoon, leaving the stove on. Add the garlic to the pan, and cook for 1–2 minutes or until fragrant. Add the chicken broth and cook over medium-high heat until most of the chicken broth has cooked out, about 5–6 minutes. Add the remaining butter and melt. Add the shrimp back to the pan, toss to coat and turn off the heat. Set aside.

For the pasta:
Meanwhile, prepare pasta by bringing a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, about 8–10 minutes. Drain and set aside.

While pasta is cooking, add pesto to a large saucepan. Heat over medium heat and add the half-and-half. Stir to combine and cook for 5–6 minutes or until completely warmed through. Add the al dente linguine straight to the pan with the pesto and toss to combine.

Serve the pasta by topping with garlic butter shrimp, Parmesan cheese and fresh parsley. Enjoy!