Shrimp Genovese

12 oz Cream
4 oz Basil Pesto
� tsp Salt
� tsp Black Ground Pepper
8 oz shrimp, 40 to 50 pieces
1 � lbs Linguini, Cooked
1/3 cup Romano Cheese, grated
2 Tbl Basil, diced
� cup Pine Nuts, Toasted

Add the cream, the pesto, the salt and pepper, and bring to a simmer. Once the sauce comes to a simmer, add the shrimp. Reduce the sauce slightly so it begins to thicken. Drop the pasta for three seconds, drain well, and add to the sauce. Toss the pasta with the sauce and add the Romano Cheese. Plate the pasta on the plate working as many shrimp as possible over the top. Garnish with basil and pine nuts and serve.