Pesto Shrimp with Cherry Tomatoes
Ingredients
- 1 pound jumboshrimp
- 1/2 teaspoon garlic salt
- 2 tablespoons olive oil
- 1/4 cup pesto
- 1 cup cherry
- Basil leaves Basil leaves Basil leaves
- French bread French bread French bread
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Instructions
- 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.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- 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!,Did you love this recipe? Let us know with a rating and review!,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
Source
Original recipe: View Original