Creamy Pesto Shrimp
Makes 4 to 6 Servings
  • 2 cups packed fresh basil
  • 1¾ cups freshly grated Parmesan cheese, divided
  • ¼ cup pecans
  • 2 cloves garlic, chopped and divided
  • ¼ cup plus 1 tablespoon olive oil, divided
  • 1 pound colossal fresh shrimp, peeled and deveined
  • ¼ cup unsalted butter
  • 1 tablespoon finely chopped shallot
  • ¼ teaspoon crushed red pepper
  • 1 cup heavy whipping cream
  • Grilled bread, to serve
  • Garnish: crushed red pepper
  1. Preheat oven to 400°.
  2. In the work bowl of a food processor, combine basil, ¼ cup cheese, pecans, and 1 clove garlic; pulse until finely chopped, stopping to scrape sides of bowl. With processor running, add ¼ cup oil in a slow, steady stream until mixture is smooth but still has texture. Transfer to an airtight container, and refrigerate for 1 hour or until ready to use.
  3. In a large saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp, and cook until browned, about 1 minute per side. Remove shrimp from pan.
  4. In same pan, melt butter over medium heat. Add shallot, crushed red pepper, and remaining 1 clove garlic. Cook, stirring occasionally, until shallot is softened and aromatic, about 2 minutes. Whisk in cream until combined. Simmer, stirring frequently, until thickened slightly, about 5 minutes. Add remaining 1½ cups cheese, stirring until cheese is completely melted and mixture is smooth. Remove from heat, and stir in pesto. Transfer sauce to a 1-quart baking dish. Arrange shrimp on top of sauce.
  5. Bake until bubbly and shrimp are warmed through, 10 to 15 minutes. Serve with grilled bread. Garnish with crushed red pepper, if desired.
Recipe by Louisiana Cookin at