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Feast in 15
This quick skillet recipe is great for easy weeknight dinners
ALI RAMEE EatingWell
15-minute pesto shrimp
JEN CAUSEY, EATINGWELL
This versatile dish features juicy shrimp tossed with blistered tomatoes, fresh herbs and a rich green sauce that comes together in about 15 minutes using just one pan. Serve it alongside a hunk of crusty bread or over pasta or rice. It's even tasty 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.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
15-minute pesto shrimp
Servings: 4
Active time: 15 minutes
Total time: 15 minutes
Ingredients
■ 2 tablespoons extra-virgin olive oil, divided
■ 1 ½ pounds large peeled, deveined raw shrimp
■ 1 teaspoon no-salt-added Italian seasoning
■ 1 pint grape tomatoes
■ 2 cups loosely packed fresh basil leaves
■ ½ cup refrigerated basil pesto
Directions
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.
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.
Nutrition per serving: 330 calories, 22 g total fat, 4 g saturated fat, 222 mg cholesterol, 8 g carbohydrates, 1 g fiber, 4 g total sugars, 27 g protein, 446 mg sodium, 392 mg potassium, 436 mg phosphorus, 1 mg iron, 47 mcg folate, 207 mg calcium, 1366 IU vitamin A, 11 mg vitamin C, 5 IU vitamin D.
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