Pesto Shrimp with Cherry Tomatoes

Pesto adds basil flavor to this quick skillet dish without a long ingredient list. Cook the shrimp, toss them with pesto, and finish with fresh tomatoes. Serve with bread to enjoy the sauce, or spoon the shrimp over cooked pasta.

Ingredients

• 1 pound jumbo shrimp, approximately 21–30 per pound, peeled and deveined

• 1/2 teaspoon garlic salt

• 2 tablespoons olive oil

• 1/4 cup pesto

• 1 cup cherry or grape tomatoes, halved

• Fresh basil leaves, optional

• French bread or garlic bread, optional, for serving

Directions

1. Pat the shrimp dry and distribute the garlic salt over them.

2. Warm the olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer.

3. Cook for approximately 1 minute, then turn the shrimp and continue cooking until the centers are opaque and the shrimp are pink, approximately another minute. Allow more time if needed for their size.

4. Remove the skillet from the heat. Add the pesto and gently stir until it coats the shrimp.

5. Spoon the shrimp onto a serving dish and add the halved tomatoes. Finish with basil leaves, if using.

6. Serve promptly with bread or your preferred accompaniment.

Recipe source: Simply Recipes.