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Pesto Shrimp with Cherry Tomatoes
Pesto Shrimp with Cherry Tomatoes
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Prep Time:
5 minutes
Cook Time:
3 minutes
Total Time:
8 minutes
Quick and delicious shrimp dish with store-bought pesto, cherry tomatoes, and crispy baguette slices. Perfect for a speedy summertime meal!
Ingredients:
  • 1 pound 21-30 count (also called “jumbo”) shrimp, peeled and deveined
  • 1/2 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 1/4 cup pesto ( homemade or store-bought)
  • 1 cup cherry or grape tomatoes, halved
  • Basil leaves, for garnish (optional)
  • French bread or garlic bread , for serving
Instructions:
  • Sauté the shrimp in olive oil in a skillet over medium-high heat seasoned with garlic salt. Cook for about 1 minute on each side until they turn pink, opaque, and tender. Remove from heat.
  • Complete the dish by mixing in the pesto. Move it to a serving plate, decorate with cherry tomatoes and basil, and serve immediately with French bread or garlic bread. Store any remaining food in a sealed container in the refrigerator for a maximum of 2 days. I personally find the chilled leftover shrimp delicious straight from the fridge. If you loved this recipe, please show your support by leaving a rating and comment!

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