15-Minute Pesto Shrimp

• portions: 4 servings
• temps total: 15 minutes

Ingrédients

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

Instructions

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

Nutrition

• Calories: 330 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 6 g
• Cholestérol: 222 mg
• Sodium: 446 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4 g
• Protéines: 27 g