Shrimp and Pesto Cream Sauce

An EASY quick and delicious meal. I make my own pesto and freeze small batches for meals like this but you definitely can use store bought. You can substitute the Heavy Cream with Half and Half or Light Cream. The sauce is made in a medium fry pan in no time and will sit fine covered until your pasta is done. I suggest Lunguini or regular Spagetti with a nice bottle of dry white wine and toss salad. This will have some calories to it but once in a while splurge! This is worth it. I made this up in less time it took to boil the water.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 1  lb shrimp (cleaned)
• 1⁄2 lemon
• 1  tablespoon olive oil
• 3  garlic cloves (chopped)
• 4  ounces pesto sauce
• 1⁄2 cup heavy cream (or half and half)
• 1⁄8 cup pine nuts (optional)
• 1  lb spaghetti

Directions

1. Start your water for Pasta.
2. Squeeze lemon onto Shrimp and let sit 2-3 minutes.
3. Heat Oil in medium sized frying pan and toss garlic lightly.
4. Add a spoon of pesto. Stir.
5. Add shrimp all at once.
6. Mix into garlic and cook 3 minutes on medium heat covered. It will get watery.
7. Toss in pine nuts. (optional).
8. Add remaining pesto and heavy cream.
9. Mix well.
10. Cover and simmer 5 more minutes.
11. Sauce will thicken slightly.
12. Cook pasta. Drain well and return to pot or large bowl. Drizzle sauce on top and toss lightly.
13. Serve.