Pesto Cream Swordfish

2 each 7 – 8 ounce swordfish filets
½ cup rock shrimp
½ tablespoons garlic, crushed
1/3 cup heavy cream
2 tablespoons basil, chopped
1 tablespoon parsley, chopped
1 tablespoons pine nuts, toasted
1 tablespoon Parmesan cheese, shredded
salt and pepper to taste

Bring a non-stick sauté pan to medium-high heat. Add salt and pepper and sword fish and cook for two to three minutes per side. Remove from pan and set aside. Wipe pan and add garlic and rock shrimp to sauté pan and cook for 90 seconds. Add basil, parsley and heavy cream and cook for one more minute.

Pour sauce over seared fish and top with pine nuts and Parmesan. Serve with steamed spinach.

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