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Home » Recipes » Shrimp Pesto Cream Sauce For Risotto Crab Cakes

Shrimp Pesto Cream Sauce For Risotto Crab Cakes Recipe

Name: Shrimp Pesto Cream Sauce For Risotto Crab Cakes
Ingredients: 1 c. heavy whipping cream; 1/2 c. raw rock shrimp; 2 Tbsp. pesto; 1 c. fresh basil leaves; 1/2 c. fresh parsley leaves; 2 Tbsp. pine nuts; 1/4 c. extra virgin olive oil; 2 x garlic cloves

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $7.63 view details

1 c. heavy whipping cream
1/2 c. raw rock shrimp
2 Tbsp. pesto
1 c. fresh basil leaves
1/2 c. fresh parsley leaves
2 Tbsp. pine nuts
1/4 c. extra virgin olive oil
2 x garlic cloves

Directions

Pesto: Place all ingredients in a food processor and blend well. Set aside.
Cream Sauce: Saute/fry the shrimp and one Tbsp. of the pesto for 2 min in a small, heavy saucepan over medium heat. Add in the cream and cook till the liquid is reduced by half. Add in the remaining one Tbsp. of pesto and mix well.
Serve over Risotto Crab Cakes (see recipe).

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Amount Per Recipe	%DV
Recipe Size 266g
Calories 1148
Calories from Fat 1081	94%
Total Fat 122.73g	153%
Saturated Fat 38.45g	154%
Trans Fat 0.0g
Cholesterol 169mg	56%
Sodium 335mg	14%
Potassium 445mg	13%
Total Carbs 10.02g	3%
Dietary Fiber 2.0g	7%
Sugars 1.12g	1%
Protein 8.67g	14%

Shrimp Pesto Cream Sauce For Risotto Crab Cakes Recipe

Ingredients