Creamy Pesto Shrimp
Bursting with flavor, this creamy and saucy shrimp dish is excellent on its own but tastes wonderful over your favorite pasta, rice, or even cooked zucchini noodles. Garlic, lemon, and tomatoes add bright flavor, while half-and-half keeps it extra creamy. I recommend using homemade pesto!
Foto: Sally's Baking Addiction — Sally
Ingredients
- 1 Tablespoon (14g) unsalted butter
- 2 -3 cloves garlic, minced*
- 2/3 cup (160ml) half-and-half, divided*
- 1 lb medium or large uncooked shrimp, peeled & deveined*
- 1 cup (about 150g) halved cherry tomatoes*
- 1 Tablespoon (15ml) fresh lemon juice
- 1/2 cup (about 40g) parmesan cheese, freshly shredded*
- 1 cup (240ml) store-bought or homemade pesto
- optional: fresh basil and extra parmesan cheese
Steps
-
In a large skillet over medium heat, melt the butter. Add the minced garlic and 1/3 cup (80ml) half-and-half. Stir to combine, then bring the half-and-half to a simmer. Once simmering, add the shrimp. Cook for 1 minute, then add the halved cherry tomatoes. Stir and cook until shrimp is nearly cooked through, just about pink on both sides. Stir in the remaining half-and-half, the lemon juice, and parmesan cheese. Cook for 1 minute. (Shrimp should be fully cooked by this point. If not, keep cooking until it’s pink.)
-
Remove from heat, then immediately stir in the pesto while everything is still hot. Serve plain, over cooked pasta, rice, or even zucchini noodles. Sprinkle with fresh basil and extra parmesan cheese, if desired.
-
Cover and store leftovers in the refrigerator for up to 5 days.
Loading comments...