10-Minute Pesto Shrimp
In this easy 10-minute recipe for pesto shrimp, shrimp are quickly sautéed with tomatoes and pesto sauce. It's ideal for a weeknight dinner!
Servings 2 servings
Calories 350kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined; 31-40 pieces per pound
- ½ cup cherry tomatoes
- Pinch salt
- ¼ cup basil pesto sauce
Instructions
- In a large (12-inch) nonstick skillet, heat the olive oil over medium-high heat. Add the shrimp and tomatoes with a pinch of salt.
- Cook, stirring often, until the shrimp are almost cooked through, about 4 minutes.
- Reduce the heat to medium-low. Stir in the pesto sauce and cook, stirring, until the shrimp are fully cooked and opaque, about one more minute.
- Divide the shrimp and tomatoes between two plates. Use a rubber spatula to scrape any remaining sauce from the pan and pour it on the shrimp. Serve immediately.
Video
Notes
- It's okay to use store-bought pesto sauce, although it will be inferior to fresh homemade sauce. Try to find a high-quality sauce made with olive oil.
- The tomatoes will be partially cooked. If you want them fully cooked, add them to the skillet first and cook them for a minute before adding the shrimp.
- You can keep the leftovers in a shallow, airtight container in the fridge for up to three days. Reheat them gently in the microwave at 50% power. You can also leave them cold and use them as a salad topping.
Nutrition
Serving: 0.5recipe | Calories: 350kcal | Carbohydrates: 6g | Protein: 33g | Fat: 21g | Saturated Fat: 3g | Sodium: 1695mg | Fiber: 1g | Sugar: 2g
