A delightful pasta dish featuring succulent shrimp and a creamy garlic herb sauce.
Cook the linguine in a large pot of boiling salted water until al dente.
Reserve some pasta water before draining to adjust the sauce consistency later.
Melt the butter in a large skillet over medium heat.
Use a non-stick skillet to prevent sticking and ensure even cooking.
Add the minced garlic and chopped shallot to the skillet and sauté until fragrant.
Avoid burning the garlic by stirring constantly.
Stir in the mushrooms and sun-dried tomatoes, cooking until softened.
Ensure the mushrooms release their moisture for a richer flavor.
Pour in the cream and season with white pepper, stirring to combine.
Lower the heat to prevent the cream from curdling.
Mix in the Parmesan cheese and pesto, cooking until the sauce thickens.
Stir continuously to ensure the cheese melts evenly.
Add the shrimp to the skillet and cook until they turn pink.
Do not overcook the shrimp to keep them tender.
Combine the cooked linguine with the sauce, tossing to coat evenly.
Add reserved pasta water if the sauce is too thick.
Serve the pasta topped with grated Romano cheese and freshly ground black pepper.
Serve immediately for the best taste and texture.
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