We used 2 c half-and-half, 2/3 cup pesto, 1/4 cup butter, and an extra 2 tsp of dried basil and 3 cloves of minced garlic. Next time I would try using all heavy cream or half heavy cream, half (half-and-half). Don't know that I'd add the dried basil again. Think it needs more butter too...more like the original recipe. And definitely more salt.
Also, cooked the shrimp separately in a tiny bit of olive oil with 4 cloves of garlic and a splash of white wine. The shrimp had GREAT flavor! wouldn't change a thing there.
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We used 2 c half-and-half, 2/3 cup pesto, 1/4 cup butter, and an extra 2 tsp of dried basil...