Shrimp pesto alfredo

WALTER CARON OF NINO'S ITALIAN'S SHRIMP PESTO ALFREDO FOR FOUR
 
ALFREDO SAUCE
 
1/2 STICK BUTTER
1 PINT HEAVY CREAM
1/4 LB PARMESAN CHEESE GRATED
 
PUT BUTTER AND HEAVY CREAM IN A POST ON SIMMER, UNTIL BUTTER IS MELTED.  ADD THE CHEESE AND STIR CONSTANTLY, WHEN ALL IS MIXED TOGETHER SET ASIDE.
 
PESTO
 
1/4 CUP OF PARSLEY CHOPPED FINE
1/3 CUP OF BASAL CHOPPED FINE
2 TBL SPOONS GARLIC
3 TBL SPOONS EXTRA VIRGIN OLIVE OIL
2 OZ PINE NUTS
 
PUT ALL INGREDIENTS IN A FOOD PROCESSOR TO MAKE A PASTE, IF TOO THICK ADD A VERY SMALL AMOUNT OF OIL.  SET ASIDE.
 
1 BAG OF 26-30 SHRIMP
6 OZ SLICED MUSHROOMS
1 ROMA TOMATO FINELY DICED AND SEASON TO TASTE
1/2 OF A SMALL ONION DICED ( MORE IF YOU LIKE ONIONS )
2 TPS EXTRA VIRGIN OLIVE OIL
 
IN A SKILLET WITH THE OIL ADD SHRIMP, MUSHROOMS, ONIONS AND TOMATO SAUTE UNTIL SHRIMP ARE PINK IN COLOR. ADD THE ALFREDO SAUCE MIX WELL ADD DESIRED AMOUNT OF PESTO SAUCE, MIX WELL.
SERVE OVER PASTA.

GDA Cooking - July 30, 2012