Absolutely salivating and amazing recipes have no need to be complex.
In fact, when things take longer than 30 minutes to prepare, or require a laundry list of ingredients, I’m usually checked out from the start. Those are not for me. I’m all about simplicity, but I’m also all about intense, unique, and extraordinary flavor. That’s it.
Wham, bam, done!

Creamy Pesto Shrimp.
That’s what this is. Get down to business. Shrimp. Pesto. Cream.
Serve with rice or pasta (or not) and you’re good to go.
You’ll thank me later. Trust me.

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Creamy Pesto Shrimp

4 Tbs. butter
1 lb. fresh or frozen shrimp
sea salt and pepper

1 cup basil pesto
1 cup heavy whipping cream
1 cup grated parmesan cheese
freshly ground pepper
Meyer lemon olive oil

In a large cast iron skillet, melt the butter over medium heat.
Add the shrimp and cook until browned on all sides. Season with salt and pepper.
Remove the shrimp and set aside in a separate bowl, reserving the remaining butter and shrimp “juice.”

To the large pot with remaining butter and shrimp “juice,” add the pesto, cream, and cheese, and heat on low. Whisk together until well combined. Increase the heat just a little and bring to a simmer. Add the extra pepper and remove from heat.

Add the shrimp back to the pot and simmer to reduce and evaporate of the liquid – about 5-10 minutes, stirring constantly.

Plate and drizzle with Meyer lemon olive oil.

Enjoy. Lick your lips and your chops. YUM, Yum, yum!!!

Serve over rice or fresh noodles, if desired.