Ingredients

• 1 1/2 cups long grain white rice
• 3 cups water
• 1 tbsp olive oil
• 1 shallot, thinly sliced
• 1 garlic clove, minced
• 1 lb peeled shrimp
• 1/2 cup pesto sauce
• 1/4 cup cream (optional)
• 1/4 cup chopped fresh basil

Preparation

Cook the rice according to package directions.
In the meantime, in a large non-stick skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook, stirring, until they’re fragrant, about 30 seconds. Add the shrimp and cook, flipping once, until it’s bright pink and opaque, about 5 minutes. Add the pesto sauce and cream and cook for another 3 minutes. Stir in the basil.
Serve immediately or store in the refrigerator for up to 3 days.