Description
This Creamy Pesto Shrimp is a quick and easy dish that’s bursting with flavor. Tender shrimp, juicy tomatoes, and a rich, creamy pesto sauce come together in just 20 minutes for a delicious and satisfying meal.
Ingredients
Units
Scale
- 1 tablespoon unsalted butter
- 2–3 cloves garlic, minced
- 2/3 cup half-and-half, divided
- 1 lb medium or large uncooked shrimp, peeled and deveined
- 1 cup halved cherry tomatoes
- 1 tablespoon fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 cup store-bought or homemade pesto
- Optional: fresh basil and extra Parmesan cheese for garnish
Instructions
- Cook Shrimp and Tomatoes: Melt butter in a large skillet over medium heat. Add garlic and ⅓ cup half-and-half. Bring to a simmer, then add shrimp. Cook for 1 minute, then add cherry tomatoes. Cook until shrimp is pink and cooked through.
- Make Sauce: Stir in remaining half-and-half, lemon juice, and Parmesan cheese. Cook for 1 minute.
- Add Pesto: Remove from heat and immediately stir in pesto until well combined.
- Serve: Serve immediately over pasta, rice, zucchini noodles, or on its own. Garnish with fresh basil and extra Parmesan cheese, if desired.
Notes
- Use half-and-half for the best creamy texture.
- If using pre-cooked shrimp, add them towards the end of cooking to heat through.
- Substitute cherry tomatoes with diced tomatoes if needed.
- Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
