Shrimp Louisiana

1 tablespoon olive oil

1 pound extra jumbo shrimp peeled and deveined

2 teaspoons crushed red pepper

1/2 cup Pesto

1/4 cup Quick Alfredo Sauce

1/4 cup grated Parmesan cheese

In a nonstick skillet, heat olive oil over medium-high heat. Add shrimp, and cook for about 3 minutes per side; stir in red pepper, Pesto, and Alfredo sauce. Cook until the sauce is slightly thickened. Top with Parmesan.

  Pesto

 4 cups fresh basil leaves

1/3 cup pine nuts or walnuts

2 cloves garlic

1/4 cup olive oil

1/4 cup grated Parmesan cheese

In the work bowl of a food processor, add basil, pine nuts, and garlic, and pulse to combine. With motor running, add olive oil in a steady stream, and process until a smooth paste forms. Add cheese and salt, blending for 30 seconds more.  Makes about 1 cup.

 

Quick Alfredo Sauce

1/4 cup butter

1 cup heavy whipping cream

1 1/2 cups grated Parmesan cheese

1 tablespoon chopped fresh garlic

2 teaspoons chopped fresh parsley

1/2 teaspoon crushed red pepper

In a saucepan, melt butter over medium heat; add cream, and simmer for 5 minutes. Add Parmesan and garlic, stirring until the cheese melts. Remove from heat and let thicken. Add parsley and red pepper.  Makes about 1 cup.