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Shrimp with Basil Pesto and Cherry Tomatoes

Cooked shrimp in a deep plate with halved cherry tomatoes and basil pesto. Garnished with Pine nuts.
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EatSimpleFood.com

This delicious and light shrimp and basil pesto recipe has cherry tomatoes, pine nuts, and Parmesan cheese. Serve shrimp with basil pesto over pasta or rice.

Ingredients

Ingredient List Shrimp:

  • 1 1/2 lb shrimp, peeled & deveined
  • 1 1/2 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan Cheese - as garnish
  • 1/4 cup pine nuts - as garnish
  • 1 lemon zested - as garnish

Ingredient List Basil Pesto:

  • 3 cups packed basil leaves (~ 1.5 oz)
  • 2 small cloves garlic (~ 2 tsp)
  • 1/3 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup e.v. olive oil
  • 2 Tbsp fresh lemon juice
  • ~ 1/2 -3/4 tsp salt
  • black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add shrimp and cook ~3 minutes or until done.
  • Make pesto: Add all pesto ingredients to a food processor or blender. Lightly pulse until desired consistency. Add salt, lemon juice, or olive oil to taste.
  • Toss shrimp, basil pesto, and cherry tomatoes together and garnish with pine nuts, lemon zest, and Parmesan cheese.

Notes

  • Serve shrimp and basil pesto with cherry tomatoes over pasta or rice. Orzo is my favorite pasta to serve this with.
  • Don't like peeling and deveining shrimp? Buy them already done. Shrimp can also be peeled and deveined after boiling if you don't like to peel and devein raw.
  • Wanna go an extra step? Bring a small pan to medium high heat and toast the pine nuts but watch carefully - they are quick to burn.
  • Don’t have pine nuts for the pesto? No problem – use pistachios, walnuts, brazil nuts, almonds, whatever!
  • Freeze leftover pesto flat in a ziploc bag and break off and thaw what you need.

Find it online: https://eatsimplefood.com/shrimp-w-basil-pesto/