Shrimp Sundried Tomato Pesto Recipe
Make Shrimp Sundried Tomato Pesto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Shrimp
Peel and devein the shrimp if necessary. Rinse them under cold water and pat them dry with paper towels.
- 2
Chop Sundried Tomatoes
If the sundried tomatoes are not already chopped, slice them into smaller pieces for better distribution in the dish.
- 3
Mince Garlic
Peel the garlic cloves and mince them finely.
Cooking
- 4
Sauté Shrimp
In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Season with salt and black pepper.
- 5
- 6
Incorporate Pesto
Reduce the heat to low and stir in the pesto sauce, mixing well to coat all the shrimp and vegetables. Cook for an additional 2 minutes until everything is heated through.
- 7
Serve
Remove from heat and sprinkle the dish with grated Parmesan cheese. If desired, garnish with fresh basil and red pepper flakes to taste before serving.
