Description
Printable Recipe
Ingredients
| 340 g | 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 |
Instructions
1. In a bowl, mix the Pesto Sauce, 3 tbsp Parmesan cheese, cream and sour cream and set aside.
2. 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.
3. Toss the sauce into the cooked and drained pasta. Arrange the pasta on serving plates.
4. Garnish with Tuscan Herb Blend, lemon wedges and Parmesan cheese.
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