15-Minute Pesto Shrimp

• servings: 4 servings
• total time: 15 minutes

Ingredients

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

Directions

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

Notes

Serve with side of pasta to control ratios. Follow recipe and don't let Jebby go mad chef in the kitchen.

Nutrition

• Calories: 330 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Cholesterol: 222 mg
• Sodium: 446 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 27 g