Creamy Pesto Shrimp

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PREP: 5 minutes

COOK: 15 minutes

Gluten-Free, Egg-Free


1 1/2 cups
long grain white rice
3 cups
1 tbsp
olive oil
shallot, thinly sliced
garlic clove, minced
1 lb
peeled shrimp
1/2 cup
pesto sauce
1/4 cup
cream (optional)
1/4 cup
chopped fresh basil


Cook the rice according to package directions.

In the meantime, in a large non-stick skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook, stirring, until they’re fragrant, about 30 seconds. Add the shrimp and cook, flipping once, until it’s bright pink and opaque, about 5 minutes. Add the pesto sauce and cream and cook for another 3 minutes. Stir in the basil.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)562
Total Fat (g)20
Saturated fat (g)4
Trans fat (g)0
Cholesterol (mg)187
Sodium (mg)1132
Total Carbohydrate (g)65
Dietary Fiber (g)2
Total Sugars (g)2
Added Sugars (g)0
Protein (g)28
Vitamin D (mg)0
Calcium (mg)176
Iron (mg)3
Potassium (mg)323