½ quart heavy cream
3 tablespoons salted European style butter
3 hefty tablespoons of pesto sauce
1 ½ cup grated mozzarella cheese
1 package Papardelle pasta nests
1 pound deveined and peeled shrimp
2 tablespoons roasted red peppers
1 tsp garlic salt to taste
Salt and boil your water for the noodles.
In a saucepan, pour heavy cream in and cook on medium high. Add in your butter until it has melted. Once the mixture is hot, not boiling but hot, add in your cheese. With a whisk, continue to stir the cheese in without letting it stick to the bottom.
Reduce your heat to Medium and keep stirring until there is no longer a single thick string of cheese when you lift the whisk. The mixture should be very creamy. Add your pesto sauce and garlic salt. Continue to whisk.
While this is simmering on low, sautee your shrimp with a little olive oil and old bay seasoning. When the water for the noodles comes to a rolling boil, drop in about six nests of papardelle pasta. Continue to stir for about 8 minutes or so or when it’s al dente.
Remove your pasta and drain the water; return the pasta to the pot it was boiling in. Pour the pesto cream sauce over the pasta. Stir in the roasted red peppers and shrimp.