This versatile, quick pesto shrimp can be served alongside a hunk of crusty bread, over pasta or rice, or even used as a topping for pizza. Look for shrimp that are free from preservatives, which can alter the texture and add sodium to the dish. The brightness and fresh flavor of refrigerated pesto is great here, but a homemade version would be delicious too.

15-Minute Pesto Shrimp

Serves 4

Active Time: 15 minutes

Total Time: 15 minutes

2 tablespoons extra-virgin olive oil, divided

1 1/2 pounds large peeled, deveined raw shrimp

1 teaspoon no-salt-added Italian seasoning

1 pint grape tomatoes

2 cups loosely packed fresh basil leaves

1/2 cup refrigerated basil pesto

1. 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.

2. Add 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.

Recipe nutrition per serving: 330 Calories, Total Fat: 22 g, Saturated Fat: 4 g, Cholesterol: 222 mg, Carbohydrates: 8 g, Fiber: 1 g, Total Sugars: 4 g, Protein: 27 g, Sodium: 446 mg, Potassium: 392 mg, Phosphorus: 436 mg, Iron: 1 mg, Folate: 47 mcg, Calcium: 207 mg, Vitamin A: 1366 IU, Vitamin C: 11 mg, Vitamin D: 5 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.