Pesto Shrimp with Cherry Tomatoes

Dinner is served in under ten minutes with this vibrant, ultra-fast pesto shrimp. By searing jumbo shrimp quickly over high heat, they stay incredibly tender and juicy before getting tossed in herbaceous pesto and bright, sweet cherry tomatoes. It’s the ultimate low-effort, high-reward meal that feels like a weekend treat, especially when served with plenty of warm, crusty bread to scoop up every last drop of garlic-infused olive oil.

Ingredients

• 1 pound 21 to 30-count (jumbo) shrimp, peeled and deveined

• 1/2 teaspoon garlic salt

• 2 tablespoons olive oil

• 1/4 cup pesto (homemade or store-bought)

• 1 cup cherry or grape tomatoes, halved

• Basil leaves, for garnish (optional)

• French bread or garlic bread, for serving (optional)

Directions

1. Cook the shrimp:  

   Season the shrimp all over with the garlic salt. 

   Heat the olive oil in a large skillet over medium-high heat. Add the shrimp. Let them sear on one side for about 1 minute, then flip them over and let sear on the other side for about 1 more minute, or until they’re pink and opaque all the way through, with a firm but tender texture. Turn off the heat.

   
   

2. Finish the dish:  

   Add the pesto and toss to combine. Transfer to a serving dish, garnish with cherry tomatoes and basil, and serve right away with French bread or garlic bread on the side. 

    Refrigerate leftovers in an airtight container for up to 2 days. I actually enjoy the leftover shrimp cold from the fridge

[Source: https://www.simplyrecipes.com/pesto-shrimp-with-cherry-tomatoes-recipe-8654920]