Condiment
15-Minute Pesto Shrimp
Shrimp sizzle in olive oil until plump and fragrant, then mingle with sweet burst tomatoes and ribbons of fresh basil. Refrigerated pesto melts through the pan, coating each bite in rich, herby flavor.
- Total
- 18 min
- Prep
- 7 min
- Cook
- 11 min
- Serves
- 4
Nutrition per Serving
- Calories
- 330
- Protein
- 27g
- Carbs
- 8g
- Fat
- 22g
- Fiber
- 1g
- Sugar
- 4g
- Sodium
- 446mg
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 1 1/2 lb large peeled, deveined raw shrimp
- 1 tsp no-salt-added Italian seasoning
- 1 pint grape tomatoes
- 2 cup loosely packed fresh basil leaves
- 1/2 cup refrigerated basil pesto
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and Italian seasoning; cook, stirring often, until the shrimp are just cooked through and turn opaque, 3 to 5 minutes. Transfer the shrimp to a plate. Wipe the pan clean.
- Add the remaining 1 tablespoon oil to the pan; heat over medium heat. Add tomatoes; cook, stirring occasionally and pressing the tomatoes down lightly with tongs or a wooden spoon, until the tomatoes begin to break down and juices are released, about 5 minutes. Add basil and return the shrimp to the pan. Cook, stirring constantly, until the basil is wilted and the shrimp are warm, about 1 minute. Remove from heat; stir in pesto. Additional reporting by Carrie Myers and Jan Valdez