Easy Creamy Pesto Shrimp
A quick and flavorful shrimp recipe with a rich pesto cream sauce, ready in just 20 minutes perfect for pasta, veggies, or a light dinner.
Equipment
- Large Skillet / Frying Pan
- Wooden Spoon / Spatula
- Measuring cups & spoons
- Mixing bowl
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup pesto sauce homemade or store-bought
- 1/4 cup Parmesan cheese grated
- 1 tbsp lemon juice fresh
- 1/2 tsp red pepper flakes optional
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Pat the shrimp dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer, season lightly with salt and pepper, and sear 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, lower heat to medium and add garlic. Sauté for 30 seconds until fragrant.
- Pour in heavy cream and stir, scraping the bottom of the pan to release browned bits.
- Stir in pesto sauce and Parmesan cheese until smooth and creamy.
- Add lemon juice and optional red pepper flakes for brightness and heat.
- Return shrimp to skillet and toss gently to coat with sauce.
- Garnish with fresh basil leaves and serve immediately over pasta, rice, or vegetables.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Fresh homemade pesto delivers the best flavor, but store-bought works well too.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream if needed.
- For a dairy-free option, use coconut cream and dairy-free pesto.