Description
Plump, juicy shrimp and halved cherry tomatoes cooked in a rich, silky sauce of garlic butter, half-and-half, fresh lemon juice, pesto, and freshly shredded Parmesan cheese. A deeply flavorful, restaurant-quality one-pan dinner ready in just 25 minutes.
Ingredients
- 1 tablespoon (14g) unsalted butter
- 2–3 cloves garlic, minced
- ⅔ cup (160ml) half-and-half, divided
- 1 lb medium or large uncooked shrimp, peeled and deveined
- 1 cup (150g) cherry tomatoes, halved
- 1 tablespoon (15ml) fresh lemon juice
- ½ cup (40g) Parmesan cheese, freshly shredded
- 1 cup (240ml) pesto, store-bought or homemade
- Fresh basil and extra Parmesan, optional for garnish
Instructions
- Pat the shrimp completely dry with paper towels. Season lightly with salt and pepper and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant and just golden.
- Add ⅓ cup of the half-and-half to the skillet and stir to combine with the garlic butter. Bring to a gentle simmer.
- Add the shrimp in a single layer and cook for 1–2 minutes per side until just pink and opaque. Remove the shrimp from the skillet and set aside — they will finish cooking when returned to the sauce.
- Add the halved cherry tomatoes to the skillet and cook for 2–3 minutes until they begin to soften and release their juices.
- Stir in the pesto, remaining ⅓ cup half-and-half, and fresh lemon juice. Simmer gently for 2 minutes until the sauce is smooth, fragrant, and slightly thickened.
- Add the freshly shredded Parmesan and stir until completely melted into the sauce.
- Return the shrimp to the skillet and toss gently to coat in the creamy pesto sauce. Cook for 1 more minute until the shrimp are heated through and fully cooked.
- Garnish with fresh basil leaves and extra Parmesan. Serve immediately over pasta, rice, or with crusty bread.
Notes
- Pat the shrimp thoroughly dry before cooking — wet shrimp steam in the pan rather than searing and the texture of the finished dish is significantly better when the shrimp develop a light sear on the exterior.
- Remove the shrimp from the pan after the initial cook and return them at the very end — this prevents overcooking while the sauce is being built and keeps them perfectly juicy and tender in the finished dish.
- Use freshly shredded Parmesan rather than pre-grated — it melts into the sauce far more smoothly and the flavor is noticeably more robust and complex.
- Prep Time: 10 mins
- Cook Time: 15 mins