Believe it or not, I tried pesto for the first time within the last year. I always assumed it would be a very herbal taste of parsley and/or oregano...until I tried it and it's BASIL. Yummy! I mixed with one of my favorite (and easy) pasta dishes - alfredo.
Serves 6-8.
INGREDIENTS
1 lb raw, deveined shrimp
1 lb pasta, your preference
2 C half & half or heavy cream
1/4 C (half stick) butter
1 C pesto
8 oz shredded parmesan cheese (or shredded Italian cheese mix)
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
DIRECTIONS
Cook pasta according to directions, drain and set aside. In large pot on low heat, put in half & half, butter, garlic powder, salt and pepper. Heat until small bubbles appear around the edge (do not cover and do not use high heat). Mix in cheese and pesto until cheese melts. Stir in shrimp, cook about 4 minute or until shrimp has curled and no longer pink, stirring often. Taste, add salt & pepper as needed. Remove from heat and mix in pasta. Let sit for about 10 minutes to allow pasta to absorb some of the sauce and thicken.
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