Lightened up shrimp cooked in a creamy garlic infused pesto cream sauce. This quick 15-minute one-pan dish is packed full of flavor and heavenly tossed with pasta.
Shrimp and pesto are a combo made in heaven. Add mushrooms, tomatoes and your favorite veggies to take it to the next level. Toss in pasta cooked al dente and you’ve got yourself a flavor-packed fancy looking dinner in under 15 minutes.
We added mushrooms and cherry tomatoes but the possibilities are endless. Blanched broccoli or asparagus are a few of our favorites. Use home-made pesto or your favorite jarred brand!
To make the pesto creamy, we used heavy cream but half and half will also work. If you will be tossing the shrimp into pasta, boil the water for the pasta before you start making the shrimp. That way, the pasta is ready when you need it for the shrimp. 
Creamy Garlic Pesto Shrimp
Ingredients
- 1 tablespoon olive oil
- 1 pound jumbo shrimp, peeled and deveined
- salt and pepper
- 3-4 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1/2 cup cherry tomatoes, sliced in half
- 1/3 cup pesto
- 1 cup heavy creamy, or half and half
- 1/4 cup Grated Parmesan Cheese, optional
- 8 oz pasta, cooked to al dente and drained
Instructions
- Heat olive oil in a large skillet. Add the shrimp and cook for 1 minute. Add the garlic, mushrooms, and tomatoes. Stir to combine and cook for 1-2 minutes or until shrimp are almost pink.
- Add pesto, heavy creamy and grated parmesan cheese. Simmer for 3-4 minutes or until the sauce has slightly thickened.
Add the cooked pasta and stir until the pasta is coated if desired.
Nutritional info per serving without pasta:
Nutritional per serving with 1 cup pasta:
There is definitely more liquid but that was my advantage! I put the pasta (penne) right in and it looks glorious. I didn’t measure my pesto because my moto is there is no such thing as too much pesto! I only had 12oz shrimp so I could definitely use more with the pasta. I also added sharp cheddar. Can’t wait to eat this!
I don’t see the nutritional content here. Is it available?
We love this! ADDED SUNDRIED TOMATOES AND SERVED OVER CAULIFLOWER RICE DOCTORED UP WITH PESTO AND GARLIC.
We used 100% semolina pasta and upscale mushrooms. Really turned out amazing.
We Also used Gorgonzola as the cheese as that was what was onhand it was a great substitute.
Awesome recipe and keto friendly if served on zucchini pasta, thanks!