Creamy Pesto Shrimp Alfredo
Creamy Pesto Shrimp Alfredo with parmesan cheese and blistered tomatoes is the shrimp recipe of your dreams! Ready in less than 10 minutes, gluten free AND low carb! Creamy Pesto Shrimp Alfredo is a family favourite. Serve over zucchini noodles or cauliflower rice (OR pasta if you're not watching your carb intake)! The sauce is EVERYTHING.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 1 pound jumbo shrimp (tails on or off)
- 4-5 cloves garlic (minced)
- 4 ounces grape tomatoes
- 1/2 cup basil pesto
- 1 cup half and half (or heavy cream, see notes)
- 1/2 cup parmesan cheese (fresh grated, divided)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 tablespoon fresh parsley (or basil, chopped)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Serve immediately over pasta, rice, steamed veg, zucchini noodles or cauliflower rice.