Creamy Pesto Shrimp
Ingredients
The sauce
-
1
Tablespoon
unsalted butter
-
2–3
cloves
garlic, minced
-
⅔
cup
half-and-half, divided
-
1
lb
medium or large uncooked shrimp, peeled & deveined
-
1
cup
halved cherry tomatoes
-
1
Tablespoon
fresh lemon juice
-
½
cup
parmesan cheese, freshly shredded
-
1
cup
store-bought or homemade pesto
Optional toppings
-
to taste
fresh basil
-
to taste
extra parmesan cheese
Instructions
- Melt butter in a large skillet over medium heat.
- Add minced garlic and ⅓ cup of half-and-half, stirring to combine and bring to a simmer.
- Once simmering, add the shrimp and cook for 1 minute.
- Add halved cherry tomatoes and cook until shrimp is nearly cooked through.
- Stir in the remaining half-and-half, lemon juice, and parmesan cheese, cooking for 1 more minute.
- Remove from heat and stir in the pesto while everything is still hot.
- Serve plain or over pasta, rice, or zucchini noodles, and sprinkle with fresh basil and extra parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
600mg
Cholesterol
150mg
You might also like