10-Minute Pesto Shrimp

Name: 10-Minute Pesto Shrimp
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 pound large shrimp; ½ cup cherry tomatoes; Pinch salt; ¼ cup basil pesto sauce

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings
2 servings
Calories
350 kcal
Course
Main Course
Cuisine
American

10-Minute Pesto Shrimp

Winston Campbell

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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!

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Ingredients

Servings

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

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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.

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 Information

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Serving 0.5recipe Calories 350kcal (18%) Carbohydrates 6g (2%) Protein 33g (66%) Fat 21g (32%) Saturated Fat 3g (15%) Sodium 1695mg (71%) Fiber 1g (4%) Sugar 2g (4%)