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Bring A Large Pot Of Lightly Salted Water To A Boil. Add Linguine Pasta, And Cook For 8 To 10 Minutes, Or Until Al Dente; Drain. In A Large Skillet, Melt The Butter Over Medium Heat. Stir In Cream, And Season With Pepper. Cook 6 To 8 Minutes, Stirring Constantly. Stir Parmesan Cheese Into Cream Sauce, Stirring Until Thoroughly Mixed. Blend In The Pesto, And Cook For 3 To 5 Minutes, Until Thickened. Stir In The Shrimp, And Cook Until They Turn Pink, About 5 Minutes. Serve Over The Hot Linguine.
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