Shrimp with a Creamy Pesto Sauce

Full disclosure: I work for Kraft Foods.  Of course, though, all opinions are my own.

I didn't use all my garlic mustard & stinging nettle pesto when I made it, so I froze the leftovers into an ice cube tray and stored them in a zippy bag for later!  One day, I had a bunch of rice and a bunch of Philadelphia cream cheese.  I was hoping to make some kind of a rice pilaf, but couldn't find a recipe with cream cheese.  Instead, I found this on my wonderful iFood app: creamy pesto shrimp & rice.

Of course, I had cream cheese, not cooking crème (in fact, though I work for Kraft - I didn't even know there was such a thing as creamy pesto cooking crème - the customer I work with doesn't carry it).  I just melted the cream cheese and added a few cubes of my frozen pesto, plus a little half and half. 

I used brown rice instead of white rice.  It was very filling and VERY delicious!  Next time, I will use fettuccine instead of rice.

Yum!