Pesto Shrimp
Perk up shrimp with pesto and tomatoes for a quick, insanely amazing meal. Keep a jar of pesto sauce in your refrigerator for the best recipe shortcut! Diabetic-friendly, Gluten-free, Freezer-friendly
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Ingredients
  • 1pound peeled medium shrimp
  • 1tablespoon basil pestofrom jar
  • 1tablespoon olive oil
  • 1pint cherry or Heirloom assorted tomatoes
  • 1/4teaspoon red pepper flakes
  • 1tablespoon olive oil
  • 1pint cherry or Heirloom assorted tomatoes
  • 1/4teaspoon red pepper flakes
Instructions
  1. Season shrimp to taste. In nonstick pan coated with nonstick cooking spray, heat pan and add shrimp cooking until done, about 5 minutes.
  2. Toss with pesto and remove from heat.
  3. Meanwhile, in another nonstick pan, heat olive oil. Add tomatoes, salt and pepper, and red pepper flakes, cooking until tomatoes begin to burst, smashing slightly while cooking, about 5-7 minutes. Add to shrimp.
Recipe Notes

Calories 170, Calories from Fat 32%, Fat 6, Saturated Fat 1g, Cholesterol 184mg, Sodium 179mg, Carbohydrates 5g, Dietary Fiber 1g, Total Sugars 3g, Protein 24g, Dietary Exchanges: 1 vegetable , 3 lean meat

Serving Suggestion: Serve savory seasoned Pesto shrimp over polenta, pasta or rice or with toothpicks as an appetizer.

Terrific Tip: A jar of Basil Pesto is one of my favorite shortcuts. Try my White Spinach and Artichoke Pesto Pizza (page 22) or Pesto Potatoes (page 138). Basil Pesto quickly will become a favorite ingredient to toss into recipes for quick Italian flavor.