Pesto Shrimp Recipe

Pesto Shrimp

1. 1

   Prep

   Pat the shrimp dry with paper towels and set aside. Finely dice the onion, mince the garlic, thinly slice the oil-packed sundried tomatoes, juice the lemon, and chiffonade the basil for garnish. Measure out pesto and other ingredients.

2. 2

   Sauté aromatics

   Heat a large skillet over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter melts and becomes foamy, add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to soften, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

3. 3

   Add sundried tomatoes

   Add the thinly sliced sundried tomatoes to the pan and cook for 1 minute to warm them and release flavor.

4. 4

   Deglaze

   Pour in 1 tbs dry white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let the liquid reduce for 30–45 seconds.

5. 5

   Cook shrimp

   Increase heat to medium-high. Add the shrimp in a single layer and spread them out so they sear rather than steam. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Cook shrimp for 1.5–2 minutes on the first side, then flip and cook another 1–2 minutes until opaque and just cooked through (total 3–4 minutes). Avoid overcooking.

6. 6

   Finish with lemon and pesto

   Remove the skillet from heat. Stir in 1 tbs fresh lemon juice. Spoon or drizzle the measured pesto over the hot shrimp—either gently toss 1/2 of the pesto with the shrimp to coat, and reserve the other half to drizzle on top for presentation, or mix all in if preferred. Taste and adjust seasoning, adding a bit more salt, pepper, or lemon if needed.

7. 7

   Plate and garnish

   Transfer the pesto shrimp to a serving dish. Drizzle the reserved pesto over the top in a decorative pattern. Sprinkle 2 tbs grated Parmesan over if using, and garnish with the chiffonaded fresh basil leaves. Serve immediately.

8. 8

   Serving suggestions

   Serve the pesto shrimp over cooked pasta, rice, crusty bread, or a bed of sautéed greens. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.