Why You’ll Love This Recipe
This Pesto Shrimp is:
- Quick and easy: Ready in just 20 minutes, making it ideal for a fast and flavorful dinner.
- One-pan meal: Everything cooks in one skillet, so cleanup is a breeze.
- Fresh and vibrant: The combination of pesto, shrimp, and tomatoes creates a bright, savory dish with loads of flavor.
- Versatile: You can easily add vegetables like zucchini or broccoli for a more complete meal.
Ingredients
Here’s what you’ll need to make this delicious Pesto Shrimp:
- 2 tablespoons olive oil
- 1 pound large raw shrimp, peeled and deveined
- 1 pound cherry or grape tomatoes
- Kosher salt and pepper, to taste
- ¼ cup pesto sauce (homemade or store-bought)
- 1 lemon, cut into wedges
(Tip: If you prefer to make pesto from scratch, check out this homemade pesto sauce recipe.)
Directions
- Cook the tomatoes: Heat half of the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 3-4 minutes, shaking the pan occasionally until the tomatoes burst. Set aside.
- Cook the shrimp: To the same pan, add the remaining olive oil. Sauté the shrimp for about 3-4 minutes until they are almost opaque.
- Season and combine: Season the shrimp with a pinch of salt and pepper, then stir in the pesto sauce and the burst cherry tomatoes. Continue to cook for an additional 1-2 minutes, or until the shrimp is pink and curled.
- Serve: Squeeze fresh lemon wedges over the shrimp for an extra burst of flavor and serve immediately.
Servings and Timing
This recipe serves 4.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
Variations
- Add veggies: You can add vegetables like zucchini, broccoli, or bell peppers along with the tomatoes for a more hearty dish.
- Serve with pasta or rice: To make this a complete meal, serve the pesto shrimp over pasta, quinoa, or rice.
- Spicy version: Add a pinch of red pepper flakes for a spicy kick that complements the pesto perfectly.
Storage/Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat in a skillet over low heat to avoid overcooking the shrimp, or microwave for a quick reheating.
FAQs
Can I use pre-cooked shrimp?
For the best flavor and texture, it’s best to use raw shrimp, but you can use pre-cooked shrimp if that’s what you have on hand. Just be sure to add them at the end of the cooking process to avoid overcooking them.
Can I use store-bought pesto?
Yes, you can definitely use store-bought pesto if you’re short on time. Homemade pesto, however, gives the dish a fresher flavor.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw and drain them well before cooking.
What else can I serve with this?
This pesto shrimp pairs well with a side of pasta, a simple salad, or even roasted vegetables. You can also serve it with crusty bread to soak up any extra pesto sauce.
Can I make this ahead of time?
While it’s best enjoyed fresh, you can prep the shrimp and pesto sauce in advance. Keep them refrigerated separately, and then cook them just before serving.
Conclusion
This Pesto Shrimp recipe is the perfect balance of fresh ingredients and bold flavors, all cooked in one pan for easy cleanup. The shrimp, pesto, and tomatoes come together in a quick 20-minute meal that will become a staple in your kitchen. Whether you serve it on its own or with a side of pasta or veggies, it’s a dish that will delight your taste buds every time!
Pesto Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings
Description
A quick, flavorful dish made with shrimp, pesto sauce, and burst cherry tomatoes, all cooked in one skillet in just 20 minutes. This Pesto Shrimp is perfect for busy weeknights and can be served over pasta, rice, or on its own.
Ingredients
2 tablespoons olive oil
1 pound large raw shrimp, peeled and deveined
1 pound cherry or grape tomatoes
Kosher salt and pepper, to taste
¼ cup pesto sauce (homemade or store-bought)
1 lemon, cut into wedges
Instructions
- Cook the tomatoes: Heat half of the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 3-4 minutes, shaking the pan occasionally until the tomatoes burst. Set aside.
- Cook the shrimp: In the same pan, add the remaining olive oil and sauté the shrimp for about 3-4 minutes until almost opaque.
- Season and combine: Season the shrimp with salt and pepper, then stir in the pesto sauce and burst cherry tomatoes. Continue to cook for an additional 1-2 minutes until the shrimp are pink and curled.
- Serve: Squeeze fresh lemon wedges over the shrimp and serve immediately.
Notes
Add veggies: Include zucchini, broccoli, or bell peppers for a heartier dish.
Serve with pasta or rice: Pair this dish with pasta, quinoa, or rice to complete the meal.
Spicy version: Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 290 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 170mg
