Wow! Super simple recipe with a complex flavor. Basil doesn’t come easily around these parts; so when I saw fresh basil plants at the Commissary, I snatched them up! I made the traditional pesto, and added some cream and cheese (I couldn’t get a hold of pecorino, but parmesan worked nicely). I’ve been favoring spaghetti noodles over fettuccine lately, so I cooked that al dente. Added some shrimp to the sauce, and poured generously over the noodles. A dash of greens and more grated parmesan brought the whole dish together. I’m in carb heaven!