Yield: 4
Creamy Pesto Shrimp
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 ½ cups long grain white rice
- 3 cups water
- 1 tbsp olive oil
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1 lb peeled shrimp
- ½ cup Pesto Sauce
- ¼ cup cream
- ¼ cup fresh basil
Instructions
- Cook the rice according to package directions.
- In the meantime, in a large non-stick skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook, stirring, until they’re fragrant, about 30 seconds. Add the shrimp and cook, flipping once, until it’s bright pink and opaque, about 5 minutes. Add the pesto sauce and cream and cook for another 3 minutes. Stir in the basil.
- Serve immediately or store in the refrigerator for up to 3 days.
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