15-Minute Pesto Shrimp

• portionen: 4 servings
• gesamtzeit: 15 minutes

Zutaten

2 tablespoons extra-virgin olive oil, divided

1 ½ pounds large peeled, deveined raw shrimp

1 teaspoon no-salt-added Italian seasoning

1 pint grape tomatoes

2 cups loosely packed fresh basil leaves

½ cup refrigerated basil pesto

Anweisungen

Heat 1 tablespoon 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. Additional reporting by Carrie Myers and Jan Valdez

Nährwertangaben

• Kalorien: 330 kcal
• Gesamtfett: 22 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 6 g
• Cholesterin: 222 mg
• Natrium: 446 mg
• Gesamtkohlenhydrate: 8 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 4 g
• Eiweiß: 27 g