Description

This Louisiana dish will make your day. It's full of flavor, creamy and can be as spicy as you want to make it.

Ingredients

• 1 T. olive oil
• 1 lb. extra jumbo shrimp, peeled and deveined
• 2 t. red pepper flakes
• 1/2 c. Pesto
• 1/4 c. Quick Alfredo Sauce
• 1/4 c. Parmesan cheese, grated
• Pesto:
• 4 c. fresh basil leaves
• 1/3 c. pine nuts
• 2 cloves garlic
• 1/4 c. olive oil
• 1/4 c. Parmesan cheese, grated
• 1 t. kosher salt
• Quick Alfredo Sauce:
• 1/4 c. butter
• 1 c. heavy whipping cream
• 11/2 c. Parmesan cheese, grated
• 1 T. fresh garlic, chopped
• 2 t. fresh parsley, chopped
• 1/2 t. red pepper flakes, optional

Steps

1. In a non-stick skillet, heat olive oil over medium-high heat. Add shrimp; cook about 3 minutes per side; stir in red pepper flakes, Pesto, and Quick Alfredo sauce. Cook until sauce is slightly thickened. Garnish with Parmesan.
2. Pesto:
3. In the work bowl of a food processor, add basil, pine nuts, and garlic; pulse to combine. With motor running, add olive oil in a steady stream; process until a smooth paste forms. Add Parmesan cheese and salt, blending for 30 seconds.