Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 pound (500 g) jumbo shrimp (or prawns), (tails on or off)
  • 4-5 cloves garlic, (minced)
  • 4 ounces (120g) grape tomatoes
  • 1/2 cup basil pesto
  • 1 cup half and half or heavy cream* (SEE NOTES)
  • 1/2 cup fresh grated Parmesan cheese, (divided)
  • Salt and pepper, (to taste)
  • 1 tablespoon fresh parsley or basil, (chopped)

Instruction

  • 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 colour and garlic is fragrant.
  • Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.
  • Gently simmer for a further minute or two 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.