Pesto Shrimp with Cherry Tomatoes

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 pint cherry tomatoes, halved

• 3 tbsp olive oil

• 3 cloves garlic, minced

• ¼ cup pesto (store-bought or homemade)

• Salt & freshly ground black pepper, to taste

• 2 tbsp fresh basil, chopped (optional, for garnish)

• Lemon wedges, for serving

Optional for serving:

• Cooked pasta, rice, or crusty bread

Instructions

1. Cook the shrimp:

   • Heat olive oil in a large skillet over medium-high heat.

   • Add garlic and sauté 30 seconds until fragrant.

   • Add shrimp and season with salt and pepper. Cook 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.

2. Sauté the tomatoes:

   • In the same skillet, add cherry tomatoes. Cook 2–3 minutes until slightly softened.

3. Combine & finish:

   • Return shrimp to the skillet, add pesto, and toss to coat everything evenly. Cook 1–2 minutes until heated through.

4. Serve:

   • Transfer to a serving dish or serve over pasta or rice. Garnish with fresh basil and serve with lemon wedges.