Transfer the shrimp to a plate.
Wipe the pan clean.
Add the remaining 1 tablespoon oil to the pan; heat over medium heat.
Photo:Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
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.
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
It has almost no saturated fatand the fats it does have are heart-healthy omega-3s.
Shrimp also contains the antioxidant astaxanthin.
Yes!Pestois a delicious combination of healthy ingredients.
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Yes, this recipe is gluten-free.
Yes, but confirm to thaw the shrimp before cooking.
Thaw frozen shrimp in the refrigerator a day before making the recipe.
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
To thaw quickly, place frozen shrimp in a large bowl with ice water for 20 minutes.
Once the shrimp is thawed, pat dry with paper towels to remove excess moisture.
Serve over pasta,brown rice, cauliflower rice orquinoa.
Make pesto shrimpgrain bowlsfor healthy lunches or dinners.
It’s delicious as a topping for pizza, using store-bought or homemadepizza dough.
For a quick and easy meal, serve with crusty bread and a side salad.
Pesto is a no-cook sauce that can be served cold, room temperature or warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
