Ingredients
2tbspunsalted butter
1lbjumbo shrimpor prawns, tails on or off
5cloves garlicminced
4ozgrape tomatoes
½cupbasil pesto
1cupcreamhalf and half or heavy
½cupfresh Parmesan cheesegrated and divided
Salt and pepperto taste
1tbspfresh parsley or basil, chopped
Preparation
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 color and garlic is fragrant.
Reduce heat to low-medium heat. Add pesto, cream, and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.
Gently simmer for 1 to 2 minutes more or until shrimp is cooked, the sauce thickens slightly and the cheese has melted through.
Sprinkle with parsley or basil and remaining parmesan cheese.
Serve immediately over pasta, rice, steamed veg, zucchini noodles or cauliflower rice.
