Italian
Pesto Shrimp Skillet
Shrimp sears, then a spoon of pesto and a handful of tomatoes toss through off the heat so the pesto stays green. Serve it over pasta or on its own.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Pesto goes in off the heat so it does not turn brown.
- Tomatoes add juice.
- It is faster than a pesto pasta from scratch.
- The shrimp are the main, not a garnish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Salt the shrimp. Heat the oil over medium-high and sear the shrimp 1 to 2 minutes per side. Move them out.
- 2
Add the tomatoes and cook 2 minutes, until a few burst.
- 3
Take the pan off the heat. Stir in the pesto and shrimp.
- 4
Toss with pasta if you are using it, or serve the skillet as it is.
- 5
Eat immediately.
Pro tips
- Jarred or homemade pesto both work. Taste it for salt.
- Off the heat is not optional. Pesto scorches.
- A squeeze of lemon helps a dull jar of pesto.
Easy substitutions
- Shrimp
- Chicken pieces, cooked through
- Pesto
- A handful of basil and 1 tbsp olive oil
- Tomatoes
- Zucchini coins
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Warm gently. Do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 32 g
- Carbs
- 18 g
- Fat
- 15 g
- Fiber
- 2 g
Moderate · Stovetop · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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