Name: 15-Minute Pesto Shrimp
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
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

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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

2 tablespoons extra-virgin olive oil, divided

1 ½ pounds large peeled, deveined raw shrimp

1 teaspoon no-salt-added Italian seasoning

15-Minute Pesto Shrimp

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