10-Minute Pesto Shrimp

In this easy pesto shrimp recipe, shrimp are quickly sautéed with tomatoes and pesto sauce. It's the perfect 10-minute weeknight dinner!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 350kcal

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.
1 tablespoon olive oil, 1 pound large shrimp, ½ cup cherry tomatoes, Pinch 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.
¼ cup basil pesto sauce
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.

Seasonings, especially salt, are guidelines. Adjust to taste.
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.