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Creamy Pesto with Jumbo Shrimp on Fettuccine

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Tuscan Herb Blend

These herbs are the perfect finishing touch for any of our pizza recipes. Try them in bruschetta, pasta dishes, salad dressings, dips...you will reach for them again and again once you have tried them!

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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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