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Creamy Pesto with Jumbo Shrimp on Fettuccine

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Creamy Pesto with Jumbo Shrimp on Fettuccine

340 grams

Fettuccine pasta, ideally parsley and roasted garlic flavoured

1/2-3/4 cup

Pesto Sauce

1/2 Cup

Parmesan Cheese (preferably Parmigiano-Reggiano)

1/2 cup

10% cream

1 Cup

Sour cream

1 Tbsp

Roasted Garlic Olive Oil

2 dozen

Jumbo shrimp - washed, peeled and deveined

1 whole

Lemon - cut in wedges

1 Tbsp

Tuscan Herb Blend

To taste

Salt and freshly ground pepper

In a bowl, mix the Pesto Sauce, 3 tbsp parmesan cheese, cream and sour cream and set aside.
In a large skillet heat the olive oil over medium-high heat. Stir-fry the shrimp until just pink. Add the pesto mixture and simmer slowly for a few minutes longer.
Toss the sauce into the cooked and drained pasta. Arrange the pasta on serving plates.

Garnish with Tuscan Herb Blend, lemon wedges and parmesan cheese.

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