Creamy Pesto Shrimp Alfredo

Creamy Pesto Shrimp Alfredo

from cafedelites.com
15 min

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound (500 g) jumbo shrimp (or prawns), tails on or off
  • 4-5 cloves garlic, minced
  • 4 ounces (120g) grape tomatoes
  • 1/2 cup basil pesto
  • 1 cup half and half or heavy cream* SEE NOTES
  • 1/2 cup fresh grated Parmesan cheese, divided
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley or basil, chopped

Directions

  1. 1

    Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste. Cook for 2 minutes, then add the garlic and cook for a further minute until shrimp starts to change colour and garlic is fragrant.

  2. 2

    Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.

  3. 3

    Gently simmer for a further minute or two until shrimp is cooked, the sauce thickens slightly and the cheese has melted through. Sprinkle with parsley or basil and remaining parmesan cheese.

  4. 4

    Serve immediately over pasta, rice, steamed veg, zucchini noodles or cauliflower rice.