-
1
Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
-
2
Place the linguine in the pot and stir the pot until the water returns to a boil.
-
3
Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
-
4
While the pasta cooks, prepare the sauce.
-
5
Set a 12-inch saute pan over medium-high heat.
-
6
Add the butter and olive oil to the pan.
-
7
Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan.
-
8
Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute.
-
9
Remove the shrimp from the pan and set aside.
-
10
Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes.
-
11
Add the garlic to the pan and saute until fragrant, about 30 seconds.
-
12
Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil.
-
13
Cook the sauce until the cream is reduced by half, about 2 minutes.
-
14
Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
-
15
Remove pan from the heat and add the parsley and parmesan cheese and toss to blend.
