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Creamy pesto shrimp served on a plate with a vibrant green sauce

Creamy Pesto Shrimp

A comforting and quick seafood dish featuring shrimp in a creamy pesto sauce with vibrant flavors.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Tablespoon unsalted butter
  • 2-3 cloves garlic, minced Freshly minced garlic adds sharpness; roasted garlic can be used for a milder flavor.
  • 2/3 cup half-and-half, divided Can substitute equal parts milk and cream for a similar effect.
  • 1 lb medium or large uncooked shrimp, peeled & deveined Choose firm shrimp; frozen shrimp can be used as well.
  • 1 cup halved cherry tomatoes Look for bright, glossy skins for optimal juiciness.
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup parmesan cheese, freshly shredded Freshly shredded creates a silkier finish.
  • 1 cup store-bought or homemade pesto Stir in off heat for best flavor.
  • optional: fresh basil and extra parmesan cheese For garnish.

Method
 

Cooking
  1. In a large skillet over medium heat, melt the butter.
  2. Add the minced garlic and 1/3 cup of half-and-half. Stir to combine, then bring to a simmer.
  3. Once simmering, add the shrimp. Cook for 1 minute, then add the halved cherry tomatoes.
  4. Stir and cook until shrimp is nearly cooked through, turning pink on both sides.
  5. Stir in the remaining half-and-half, lemon juice, and parmesan cheese. Cook for 1 more minute until shrimp are fully cooked.
  6. Remove from heat, then stir in the pesto while everything is still hot. Serve over cooked pasta, rice, or zucchini noodles.

Notes

Cover and store leftovers in the refrigerator for up to 5 days. To reheat, warm gently on the stovetop over low heat with a splash of milk or half-and-half.