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
- 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.
- 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
Nutrition Facts
- Serving: 1 cup
- Calories: 330 kcal
- Carbohydrates: 8g
- Protein: 27g
- Fat: 22g
- Saturated Fat: 4g
- Fiber: 1g
