Creamy Pesto Shrimp

1 pound linguine pasta
1/4 cup butter
2 Tablespoons flour
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1 cup chicken broth
1/3 cup pine nuts
1 cup fresh basil
2 garlic cloves
1 pound large shrimp, peeled and deveined
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 food processor combine 1 cup heavy cream, black pepper, Parmesan cheese, pine nuts, broth, fresh basil and garlic. Puree until smooth. In a large skillet, melt the butter over medium heat. Stir in flour. Cook 3 to 4 minutes, stirring constantly. Stir in 1 cup heavy cream, stirring until thoroughly mixed. Blend in the fresh basil mixture, and cook on medium high heat, until thickened and bubbly. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Linguini Shrimp with Creamy Basil