Instructions: Pesto: Place all ingredients in a food processor and blend well. Set aside.

Cream Sauce: Saute the shrimp and one tablespoon of the pesto for 2 minutes in a small, heavy saucepan over medium heat. Add the cream and cook until the liquid is reduced by half. Add the remaining one tablespoon of pesto and mix well.

Serve over Risotto Crab Cakes (see recipe).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.