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1
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.
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2
Blend, while slowly drizzling in the olive oil until the pesto comes together and is smooth.
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3
Scrape down the sides of the bowl if you need to.
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4
If you need more olive oil, drizzle more until the pesto is smooth.
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5
Set aside until you are ready to use, or store in an airtight container in the refrigerator for 23 days.
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6
You will be coming back to the pesto later in the recipe.
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7
For the shrimp: Melt 1 tablespoon of butter in a large saute pan over medium heat.
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8
Add the shrimp and season with salt, pepper and creole seasoning.
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9
Cook until the shrimp are pink and cooked through, about 23 minutes.
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10
Remove the shrimp from heat with a slotted spoon, leaving the stove on.
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11
Add the garlic to the pan, and cook for 12 minutes or until fragrant.
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12
Add the chicken broth and cook over medium-high heat until most of the chicken broth has cooked out, about 56 minutes.
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13
Add the remaining butter and melt.
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14
Add the shrimp back to the pan, toss to coat and turn off the heat.
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15
Set aside.
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16
For the pasta: Meanwhile, prepare pasta by bringing a large pot of salted water to a rolling boil.
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17
Add the linguine and cook until al dente, about 810 minutes.
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18
Drain and set aside.
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19
While pasta is cooking, add pesto to a large saucepan.
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20
Heat over medium heat and add the half-and-half.
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21
Stir to combine and cook for 56 minutes or until completely warmed through.
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22
Add the al dente linguine straight to the pan with the pesto and toss to combine.
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23
Serve the pasta by topping with garlic butter shrimp, Parmesan cheese and fresh parsley.
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24
Enjoy!
