Creamy Pesto Shrimp Pasta

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

Servings: 4

Ingredients:

• 8 oz. (225g) dry pasta (such as penne, fusilli, or linguine)
• 1 lb. (450g) shrimp, peeled and deveined
• 2 tbsp. olive oil
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream or half-and-half
• 3/4 cup (180ml) prepared pesto
• 1/2 cup (120ml) grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Steps to Cook:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and garlic, and cook for 2-3 minutes, stirring frequently, until the shrimp are just starting to turn pink.
3. Reduce the heat to medium-low and add the heavy cream or half-and-half to the skillet. Stir in the pesto and Parmesan cheese, and cook for 2-3 minutes, stirring constantly, until the sauce is thickened and the cheese is melted.
4. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy pesto sauce.
5. Season with salt and black pepper to taste.
6. Serve immediately, garnished with fresh basil leaves if desired.

Cook’s Note:

• If the sauce seems too thick, you can thin it out with a splash of reserved pasta cooking water.
• For a lighter version, you can use milk or low-fat half-and-half instead of heavy cream.
• Feel free to adjust the amount of pesto to your taste preference.
• You can use store-bought pesto or make your own homemade pesto.
• This dish can be easily customized with different types of pasta, seafood, or vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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