Pesto Shrimp 

Total Time: 15 minutes
Serves: 4

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds large peeled, de-veined raw shrimp
• 1 teaspoon no-salt-added Italian seasoning
• 1 pint grape tomatoes
• 2 cups loosely packed fresh basil leaves
• 1/2 cup refrigerated basil pesto

Instructions

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add shrimp and Italian seasoning; cook, stirring often, until the shrimp are just cooked through and turn opaque, 3 to 5 minutes. Transfer the shrimp to a plate. Wipe the pan clean.
2. Add the remaining 1 tablespoon oil to the pan; heat over medium heat. Add tomatoes; cook, stirring occasionally and pressing the tomatoes down lightly with tongs or a wooden spoon, until the tomatoes begin to break down and juices are released, about 5 minutes. Add basil and return the shrimp to the pan. Cook, stirring constantly, until the basil is wilted and the shrimp are warm, about 1 minute. Remove from heat; stir in pesto.

Recipe and nutrition facts by Eating Well