Pesto Shrimp with Cherry Tomatoes
10 min
1 / 2
Ingredients
- 1 pound 21 to 30-count (jumbo) shrimp, peeled and deveined
- 1/2 teaspoon garlic salt
- 2 tablespoons olive oil
- 1/4 cup pesto (homemade or store-bought)
- 1 cup cherry or grape tomatoes, halved
- Basil leaves, for garnish (optional)
- French bread or garlic bread, for serving (optional)
Instructions
3 steps
- 1
Cook the shrimp - Season the shrimp all over with the garlic salt.
- 2
Cook the shrimp - Heat the olive oil in a large skillet over medium-high heat. Add the shrimp. Let them sear on one side for about 1 minute, then flip them over and let sear on the other side for about 1 more minute, or until they're pink and opaque all the way through, with a firm but tender texture. Turn off the heat.
- 3
Finish the dish - Add the pesto and toss to combine. Transfer to a serving dish, garnish with cherry tomatoes and basil, and serve right away with French bread or garlic bread on the side.
Progress
0 / 3 steps


