|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|
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.