Creamy Shrimp and Pasta

• 1 pound linguine pasta
• ½ cup butter
• 2 cups heavy cream
• ½ teaspoon ground black pepper
• 1 cup grated Parmesan cheese
• ⅓ cup pesto
• 1 pound large shrimp, peeled and deveined

1. Fill a large pot with lightly salted water and bring to a rolling boil. 
2. Stir in linguine and return to a boil. 
3. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
4. Meanwhile, melt butter in a large skillet over medium heat. 
5. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes.
6. Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes.
7. Stir in shrimp and cook until they turn pink, about 5 minutes. 
8. Serve sauce over hot linguine