Start by boiling your pasta according to the package instructions until it’s just al dente. Drain well, but keep a cup of the pasta water for later—it’s great for adjusting the sauce consistency.

Put olive oil in a skillet and heat it over medium-low heat while the pasta cooks. Add the shrimp, seasoned with salt and pepper, and cook until they turn pink and opaque. Get the shrimp out of the pan and set them aside.

In the same skillet, add a bit more oil if needed, and sauté garlic until fragrant.

Pour in the heavy cream and bring to a simmer, then reduce the heat.

Stir in the pesto and parmesan cheese until you get a smooth and creamy sauce.

Add the cooked pasta and shrimp back to the skillet. Combine everything and spread the sauce out evenly over the pasta and shrimp.

If the sauce feels too thick, loosen it with some of the reserved pasta water.