Creamy Pesto Shrimp Pasta
This creamy pesto pasta has to be one of my favorites! I am a big fan of pesto and usually I like to make it myself but when in a hurry bottled pesto works. Overall it took about 45 minutes to make and it's easy to throw together. You can also substitute the shrimp for chicken or any other protein you wish to use.
1.5 Cups of Basil Pesto
16 oz. of Heavy Whipping Cream
1 cup of Shredded Parmesan (and more for topping)
1 lb. of your favorite pasta
1 lb. of large shrimp, peeled and cleaned
2 tablespoons of olive oil
4 garlic cloves, minced
½ cup of unsalted butter (divided)
Salt & black pepper
Prepare your pasta by bringing a large pot of salted water to a boil. Add the pasta and cook until al dente or the time on the package. Drain and set aside.
While the pasta is cooking, heat olive oil in a large saucepan over medium heat. Add pesto, 2 garlic cloves and half of the butter and mix into the oil. When it begins to sizzle, add the heavy whipping cream and 1 cup of shredded Parmesan cheese. Once the cheese has melted add the pasta and toss to combine. Reduce heat to low.
In a medium sauce pan, melt the remaining butter and add the rest of the minced garlic over medium heat. Add the shrimp and season with salt & Pepper. Cook until the shrimp are pink and cooked through, about 2-3 minutes. Remove shrimp from heat and set aside.
Serve the pasta and top with garlic butter shrimp and sprinkle some of the Parmesan cheese that you have left over.