Fill large pot with enough water to submerge pasta.
Place pot on stove over high heat.
Add one teaspoon of salt to pasta water.
Heat large skillet over medium-high heat.
When pasta water boils, add linguine, stirring to prevent sticking.
Set a timer for 12 minutes (or follow the package directions for cooking time).
Season large shrimp with salt and black pepper and add 1 tbsp. of oil to coat.
Add remaining oil to the large skillet, heating for a few seconds.
Add large shrimp to the large skillet, evening out to a single layer.
Sear one side of shrimp until curled, about 1-2 minutes.
Toss or flip shrimp over.
Add roasted tomatoes.
Squeeze the fresh lemon juice into the pan.
Add pesto, and stir or toss to combine and coat.
Add heavy cream to pan and stir through to combine.
Reduce heat to medium.
While sauce is reducing, strain pasta from the large pot when the timer finishes, reserve about a cup of pasta water.
Add the cooked pasta to the large skillet once the sauce is just starting to thicken, watch the bubbles, once they struggle to pop.
Toss and stir the pasta to evenly coat with sauce. If the sauce is too thick, adjust with a little of the reserved pasta water.
Plate and serve, topped with fresh parmesan cheese and a nice white wine!
