Creamy Pesto Shrimp Alfredo
User Reviews
5
Creamy Pesto Shrimp Alfredo
Description
This recipe starts by sautéing shrimp and grape tomatoes in butter until the shrimp begins to change color and the garlic releases its aroma. Then, basil pesto, half and half (or heavy cream), and grated Parmesan cheese are added to create a creamy sauce. The sauce gently simmers until it thickens slightly and coats the shrimp evenly, enhanced with fresh parsley or basil for added color and flavor.
The sauce’s creamy texture combines the herbal freshness of pesto with the rich dairy elements, while the tomatoes add pops of juiciness that contrast with the succulent shrimp. Cooking at medium-low heat preserves the delicate texture of the seafood and prevents the sauce from separating.
This dish can be served immediately on its own, or over cooked pasta, steamed vegetables, zucchini noodles, or cauliflower rice for a complete meal. Incorporating pasta water when serving with pasta helps meld sauce and noodles smoothly.
Notes advise that half and half is a blend of light cream and milk commonly available in the U.S., instructions for substituting with cream and milk are included. The recipe also suggests adding cooked pasta into the sauce for a classic Alfredo preparation.
Ingredients
- 2 tablespoons butter unsalted
- 1 pound Shrimp tails on or off, jumbo
- 4-5 cloves garlic minced
- 4 ounces grape tomatoes
- ½ cup basil pesto
- 1 cup half and half or heavy cream, see notes
- ½ cup Parmesan Cheese fresh grated, divided
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 tablespoon parsley or basil, chopped, fresh
Instructions
- 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.
Notes
- Half and half is a common American dairy blend made from equal parts light cream and milk; substitute with half light cream and half 2% or full-fat milk if unavailable.
- Alternatively, use all light cream or heavy cream for a richer sauce.
- If serving with pasta, stir in 2 cups cooked pasta and ¼ cup reserved pasta water into the sauce before adding shrimp and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 179mg | 60% |
| Sodium | 1.174mg | 0% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1.481IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 271mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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