Shrimp in a pesto cream sauce…

Earlier this week I was craving shrimp and pesto and so I thought I would put both of those cravings together to make a great dinner. To go with it I used store bought ravioli but could have easily used zoodles or another vegetable for those who are not eating pasta. I admit I could only eat about 3 of the ravioli because my body is just not that into pasta anymore but a craving is a craving!

  • Half a pound of gulf shrimp
  • 1/2 cup of sliced red onions
  • 1/2 cup of a chopped red bell pepper
  • 1 cup of sliced mushrooms
  • 3 tablespoons of store bought pesto
  • 1/2 cup of coconut milk
  • 1/2 cup of water
  • 1 tablespoon of flour (for thickening)
  • 1 – 2 tablespoons of olive oil
  • Salt, pepper, garlic powder to taste
  1. In a saucepan, sauté onions, peppers, and mushrooms using the olive oil.
  2. Add in pesto, water and seasonings and let it come to a boil.
  3. Once it’s boiled, reduce stove to low and add in coconut milk and let simmer for 5-10 minutes. Add in flour, if necessary, for thickening.
  4. Add in shrimp and cover with sauce.
  5. Let simmer for about 3-5 minutes and serve over whatever you’re eating it with. In this case I used store bought ravioli stuffed with cheese, mushrooms and truffle oil.

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