September 25th, 2012
Recipe by LeeAnne Wright
In a saucepan over medium heat, bring cream to a boil; boil until cream thickens to yogurt consistency, about 5 minutes. Reduce temperature to simmer and stir in shrimp; shrimp will quickly curl and turn pink. Stir in pesto. Taste and season with salt and pepper as needed. Serve immediately.
428 calories, 40 g fat, 225 mg calcium, 909 mg sodium, 3 g carbohydrates, 0 g fibre, 19 g protein. Excellent source of vitamins A and B12, phosphorus and selenium; good source of calcium; source of vitamin C.