This Shrimp Pesto Sauté is a versatile recipe that can easily be turned into an appetizer, a salad, or a main dish! Made with a homemade pine nut-free pesto, fresh tomatoes, and shrimp, this is a scrumptious treat!
Prep Time:10 minutes
Cook Time:7 minutes
Total Time:17 minutes
Yield:4 servings 1x
2–3 tablespoons olive oil (enough to cover the bottom of a skillet)
1/8 teaspoon sea salt
1 pound shrimp, fresh or thawed and deveined
1/2 pint grape tomatoes, halved or sliced
1/2 cup pesto (more as desired)
Pepper, to taste
Add enough olive oil to cover the skillet. Then add a pinch of sea salt, pepper, and the shrimp. Sauté for about 1-2 minutes. Then add the tomatoes. Sauté for another 1-2 minutes or until the tomatoes are steamed but not cooked.
Using a slotted spoon, transfer the shrimp and tomatoes from the pan to a bowl. Top with pesto and serve immediately.
Refrigerate uneaten portions and consume within about 1-2 days.
For a main dish, toss the cooked shrimp and tomatoes with zucchini or spaghetti squash noodles. Either top with pesto or stir the pesto in.
For a hearty mixture, add the pesto to the skillet and briefly sauté the sauce with the shrimp and tomatoes. NOTE: If you stir the pesto into a shrimp, tomato, veggie noodle mixture, the pesto WILL change color. Instead of a bright green it will turn clay pink. The flavor is incredible but the change in color, if you aren’t expecting it, might be a surprise!
Serve the cooked shrimp and tomatoes over a bed of leafy greens and drizzle with pesto for a quick salad.