Linguini with Shrimp and Spinach

Ingredients:
1 16 oz. box of linguini, cooked
1 lb. 26-30 CT. shrimp, peeled and de veined
2 cups Stonemill Kitchens Spinach Artichoke Parmesan Dip
2 cups heavy cream
1 tsp. salt
½ tsp. black pepper
¼ cup olive oil

Preparation:
In a bowl combine dip, heavy cream, salt and pepper. Set aside. Place a 5 qt. Pot over high heat. Add olive oil and shrimp. Cook stirring constantly for approx. 3-5 min. Add cooked linguini and mixture of dip, heavy cream, salt and pepper to pot. Cook stirring frequently until hot. Serve immediately.