Pesto Shrimp
1 pound large or jumbo shrimp, peeled and deveined
2 cloves garlic, minced or grated
1 lemon, zested and juiced
Kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1/3 cup basil pesto
2 cups cherry tomatoes (1 10-ounce container), halved
Fresh basil (optional)
Marinate the shrimp. In a bowl, combine the shrimp with the garlic, lemon zest, half of the lemon juice, a pinch each of salt and black pepper (about 1/2 teaspoon each) and 1 tablespoon of the olive oil. Toss to coat and let sit at room temperature for 10 to 15 minutes, then pour off any liquid.
Sauté the shrimp. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 3 minutes per side (depending on size), until pink and just opaque.
Stir in the pesto. Reduce the heat to low and add the pesto and remaining lemon juice to the skillet, tossing to coat the shrimp evenly.
Finish and serve. Fold in the halved cherry tomatoes and cook for just 1 to 2 minutes, until warmed through but still firm. Remove from heat and stir in a handful of torm fresh basil leaves, if using. Serve immediately.
Prep Time: 5 min Cook Time: 7 min Marinating Time: 10 min
Recipe by Emily Teel
Photo by :Ali Redmond
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