Recipe adapted from sallysbakingaddiction.com

• 1 tbsp. unsalted butter
• 2-3 large garlic cloves, minced
• 2/3 cup half-and-half, divided
• 1 lb. medium or large uncooked shrimp, peeled and deveined
• 1 cup halved cherry tomatoes or 1 cup diced tomatoes
• 1 tbsp. fresh lemon juice
• 1/2 cup Parmesan cheese, shredded
• 1 cup store-bought or homemade pesto
• fresh basil and extra Parmesan

Melt the butter in a  large skillet and add the minced garlic and 1/3 cup of the half-and-half. Stir to combine and bring to a simmer. Once the mixture is simmering, add the shrimp. Cook for about 1 minute then add the tomatoes. Stir and cook until the shrimp is nearly cooked through. Stir in the remaining half-and-half, lemon juice and Parmesan cheese. Cook for another minute – the shrimp should be fully cooked.

Remove from  heat and immediately stir in the pesto while everything is still hot. Serve over rice or pasta. Sprinkle with fresh basil and more Parmesan.

Sally suggests this will keep 5 days in the refrigerator – I wouldn’t keep seafood (even cooked) in the refrigerator for that long.

Recipe by cookingwithauntjuju.com